NAVRATRI RECIPES

 

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Showing posts with label AWARDS. Show all posts
Showing posts with label AWARDS. Show all posts

November 22, 2011

Green Gram Rice Upma - Paasi Payaru Recipe

I made this upma for dinner yesterday. Its a simple one pot meal. It tastes best with sambar.I add equal amount of rice and green gram dal ( Pacha Payaru/Paasi pauaru in Tamil) in this upma. So its very filling and rich in protein. We wanted little mushy. So I added more water.But if u add the quantity of water given below, u'll get the rice grains separate and fluffy. Please use the water according to your choice.
green gram upma

INGREDIENTS
1 cup - 200ml
  • Steamed rice or Raw rice - 1/2 cup
  • Green gram / Pacha payaru - 1/2 cup
  • Water - 1- 1.25 cups
  • Salt - As needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Channa dal - 1/2tsp
  • Green chilly - 2 no (slit into two)
  • Curry leaves - A few
  • Ginger- 1 inch (cut into pieces)
  • Hing / Asafetida - 3-4 generous pinches

METHOD
  • Heat a kadai and dry roast the rice till it slightly puffs up.
  • In the same kadai add a tsp of oil and roast the green gram until nice aroma arises.It may take 5-8 mins.
  • Now heat 1 tbsp of oil and temper the items given above in the same order.
  • Then add the roasted rice and dal. Add the required water and salt .Transfer everything into a pressure cooker.
  • Add a drop of oil and a pinch of hing .Pressure cook for one whistle.
Delicious upma is ready to serve. I served with AAB sambhar.

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November 1, 2011

Karisalankanni Keerai Chapathi - Keerai Paratha

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays softfor hours and onion raita is the best side dish. I use the same method to prepare palak and other keerai chapathis.

keerai chapath

INGREDIENTS
1 cup - 200ml
  • Karisalankanni leaves- 1 bunch
  • Wheat flour - 1 cup
  • Besan flour  - 1 tbsp
  • Sambar powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Curd - 1/5 cup ( adjust)
  • Olive oil - 1 tsp
  • Salt -as needed
  • water - As needed
METHOD
  • Wash the leaves .Heat the kadai with a tsp of oil  and saute the leaves till it reduces to half in quantity.
  • Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
  • Roll to make thin chapathi and toast on a dosa tawa.
  • Serve hot with onion raita and pickle.

keerai chapath 1      

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October 20, 2011

Oats Kara Paniyaram Using Leftover Idli/Dosa Batter

                                      oats paniyaram

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idli/dosa batter. The taste was awesome. It was like the usual one we make with idli batter.We loved it. Try this and let me know.I’ve also written the actual recipe at the end of the post.Please have a look at it.
INGREDIENTS
  • Quaker quick oats – 1/4 cup
  • Idly / dosa batter – 1/4 cup
  • Salt & water – As needed
To temper
  • Olive oil/ Cooking oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Big onion – 1 no (chopped finely)
  • Green chilly – 1 no (-do-)
  • Ginger – 1 small piece
  • Curry leaves – a few
SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD
  • Dry roast oats for few minutes and grind to make a fine powder.
  • Mix  idly batter and powdered oats with the required salt and water. The batter should not be too thick.
  • Temper all the items given above and mix in the batter.
  • Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
  • Cover and cook for sometime. Flip and cook the other side for few mins.
Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE
  1. This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
  2. I dont like the smell of oats to be dominant here . So i’ve added equal quantity of oats and idly batter. U can lesser the amount of idli batter and try.
  3. Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK
  • Quaker quick Oats– 1 cup
  • Urad dal – 1/2 cup
  • Salt & water – as needed
To temper :
The same ingredients as mentioned above.
METHOD
  • Soak the urad dal for 30 mins and grind with oats in a mixie .
  • Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above


oats paniyaram 1


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100 DIWALI SWEET RECIPES FROM INDUS LADIES- MOST AWAITED E-BOOK IS PUBLISHED

                                                             diwali-banner-300x250 (1)

I think i am the last one to write about this most eagerly awaited e-book from Indus ladies .U can download this e-book here . There are so many wonderful , unique recipes being published.I am elated that my BOONDHI LADOO recipe is also featured in this book :) Thanks a lot INDUS LADIES !!
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October 16, 2011

Ulundhu Kali / Urad Dal Kali Recipe - Health Food


ulundhu kali recipe

I hope u all would have tasted this at the time of puberty.People usually make this with black urad dal with skin and palm jaggery(Karupatti in tamil) as it is supposed to be more healthy.In Tamil nadu, our grand mothers used to give this for the teen aged girls to make the bones strong especially Hip bones.When my paati gave this for me, i hesitated & cried a lot to eat this Annoyed.But now i know its importance. Nowadays at this early age, we get pains in joints and back very often.We are not able to bend continuously for sometime.We get pain in spine.This shows the weakness of our bones.Urad dal helps to strengthen the bones.Apart from this urad dal has lots of other health benefits too.So its better to have urad dal in our regular diet to avoid all these problems.Apart from eating idli/dosa and vada, I feel this is also a good choice of including urad dal in our daily diet..So lets see how to make this ulundu kali/Urad dal kali at home.

INGREDIENTS
  • URAD DAL – 4 TBSP
  • JAGGERY or PALM JAGGERY  – 4 TBSP
  • GINGELY OIL – 2 TBSP
  • CARDAMOM SEEDS – 2 NOS
  • WATER – AS NEEDED.

METHOD
  • In a kadai ,roast the urad dal till golden yellow. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
  • Now take 4 tbsp of urad dal powder in a bowl and mix  2 cups of water.
  • Cook the urad dal for 7-8 mins. It thickens . Stir well for sometime and make sure there are no lumps formed.
  • Now add the powdered jaggery and mix well . Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates.
  • Add the gingely oil and stir well.U’ll get a glossy , sliding non sticky kali is ready to njoy ..
Delicious , healthy uluthankali is ready to eat !!

NOTE
  • If u use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.
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October 3, 2011

MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.
SPROUTS SALAD

INGREDIENTS
For 1 person
    • Sprouted green gram - 1 handful
    • Carrot - 1 no(grated)
    • Beetroot - 1/2 no ( grated) (optional)
    • Big onion - 1/2 no (chop finely)
    • Cabbage - Few leaves ( chop finely)
    • Pomegranate - 1 handful
    • Guava - 1/2 no ( Chop into squares)
    • Coriander leaves - A few
    • Lime juice  - Few drops
    • Pepper powder - 1/2 tsp
    • Salt - As needed
METHOD
  • Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations
  1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
  2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
  3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.
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September 13, 2011

PARUPPU THOGAYAL RECIPE


Paruppu-thogayal

This is my husband's favorite thogayal. It tastes the best when paired with vatral kuzhambu . Its is a delectable combination.

INGREDIENTS
1 cup - 200ml
  • Moong dal - 1/8 cup ( 2 tbsp)
  • Toor dal - 1/8 cup (2 tbsp)
  • Red chilly - 1 no
  • Grated coconut - 1 tbsp 
  • Pepper corns - 1/2-1 tsp ( adjust)
  • Garlic cloves - 6 nos
  • Salt - As reqd
METHOD
  • Take a kadai and add a tbsp of oil. Fry the dals along with red chillies.
  • Once its cool, grind adding salt , grated coconut and little water to make a paste.
  • Crush the pepper corns and garlic cloves using a mortar n pestle,add to this thogayal & run the mixie.
  • Add little water if required to bring the desired consistency.
Mix with plain rice adding sesame oil ..Enjoy !!



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August 29, 2011

Poricha Kuzhambu Recipe - Raw Mango, Drumstick Gravy

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.
Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

MANGO PORICHA KULAMBU

 INGREDIENTS
  • Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
  • Drumstick - 2 nos
  • Moong dal - 3 tbsp
  • Sambar powder - 2 tsp
  • Salt & water- As needed
To grind:
  • Grated coconut - 3 tbsp
  • Water - As needed.
To temper:( to replace vadagam)
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Jeera - 1/4 tsp
  • Small onion - 10 nos ( cut into small pieces)
  • Curry leaves - a few (finely chopped)
  • Cooking oil - 1 tbsp
METHOD
  • Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
  • Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
  • Now grind the grated coconut adding little water to make a smooth paste.
  • Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
  • Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
  • At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns golden brown. This gives a spl flavor to the gravy.
ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBAR RICE.

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August 23, 2011

Ginger Chutney For Idli, Dosa - Inji Chutney


I got this recipe from my friend.It tastes good with idli / dosa. My MIL used to tell me the numerous health benefits of ginger. So i started using ginger in my daily cooking. Once in a week i make thogayal / pachadi / chutney with ginger.Do try this chutney , i am sure u'll love it.

INGREDIENTS

To roast in oil
  • Ginger - Thumb finger size
  • Red chilly - 2-3 nos (reduce to one if u want less spicy)
  • Grated coconut - 1/4 cup
  • Chana dal - 1 tbsp
  • Urad dal - 1.5 tbsp
  • Tamarind - small berry size
  • Cooking oil - 1 tbsp
  • Salt & water - as required
To temper (  I couldn't temper as i was in a hurry . But I suggest u all to do this step )
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
METHOD
  • Chop the ginger into small pieces.
  • Heat a kadai with a tsp of oil and saute the ginger pieces,dals and red chillies.
  • Finally add the grated coconut,salt & tamarind.Fry for a minute.
  • Grind everything into a smooth paste.Temper all the items given above.
Enjoy with idli / dosa topped with sesame oil.


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August 16, 2011

AVAL KESARI / POHA KESARI

I came to know about this kesari from my school friend Swarna.It was very new to me because i've tasted kesari made with rava / semiya. When she told about this i found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it.Its very simple to do. Try this and let me know ladies !!

AVAL KESARI 1


INGREDIENTS
  • POHA / THICK AVAL - 1/2 cup
  • Sugar - 1/2 - 3/4 cup
  • Water - 3/4 cup ( U can replace water with milk too )
  • Ghee - 2 -3 tbsp
  • Cardamom powder - 1/4 tsp
  • Cashews - A few
  • Orange-red food color / Kesari color - a pinch
METHOD
  • Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
  • Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma.U can add another tbsp of ghee while roasting.
  • Now grind the roasted poha to a coarse powder.This enhances quick cooking.
  • Take the measured water in a bowl by adding food color.Allow it to boil
  • Now add the ground poha and Cover cook for 10 mins stirring in between.
  • Once the poha gets cooked, add sugar and mix well.
  • Add a tbsp of ghee at this stage. Mix well.
  • Stir constantly for few minutes ( may be 10 - 12 mins).At one stage the kesari becomes non sticky and leaves the sides of the pan.
  • Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .
Serve hot !!
aval kesari

TIPS :
  • Here I've mentioned the actual ratio given by my friend.So adjust the sugar & water ratio accordingly .Add more ghee while u make for ur guests ;)
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August 1, 2011

UPMA URUNDAI RECIPE

Last weekend i was breaking my head thinking about wat to prepare for dinner.Finally i asked my hubby what he wanted to have. He told me to prepare upma urundai and also he said its been a very long time we prepared this.Yes , I agreed i totally forgot about this dish.Immediately i gave a call to my MIL for the recipe and made it. It was tasting soft  and excellent. Thanks to my hubby for reminding this yummy tiffin.Also i've got a different recipe to share with u all  :)
upma urundai1

INGREDIENTS :
1 cup - 200ml
  • Raw rice - 1 cup
  • Toor dal - 1/4 cup
  • Water - 2 cups
To temper :
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Asafetida /Hing - 1/4 tsp
  • Green chilly - 1 no ( cut into two)
  • Ginger - 1 inch piece ( cut into small pieces)
  • Curry leaves - A few
Salt & water - as needed.
METHOD:
  • Soak the rice and toor dal together for two hours.
  • Coarse grind the rice & dal mixture in a mixie. Run the mixie only once.(Please do not grind for more time) The rice & dal should be just broken.
  • Now in a broad kadai , temper all the items given above in the same order.
  • Add 2 cups of water and the required salt.Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
  • The rice absorbs all the water and becomes a non sticky dough.
  • Let it cool down. Now grease the idly plate with little oil. Make balls out of the dough and arrange it in the greased idly plate.Steam the balls for 10-15 mins.
Soft , hot upma urundai is ready to serve. We enjoyed with the sambhar i made for lunch. U can have it with any chutney. Sometimes this can be made as a evening snack without any accompaniment.
upma urundai
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June 30, 2011

Idli Sambar With Toor Dal - Tiffin Sambar Recipes


Idli Sambar with toor dal
I've posted varieties of idli sambar  learning from my MOM & MIL.This one is my MIL's special sambar. Sendhil loves this a lot . So I make it at least once in a week.It tastes similar to hotel sambar. I make this sambar for Idli, dosa and pongal specially for my guests.

Other common names of Toor Dal

Other common names are तुवरि (tuvari) in sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.


Idli sambar recipe with toor dal

    Idli sambar with toor dal


    Idli sambar with toor dal How to make idli sambar with toor dal - Side dish for idli,dosa,pongal
    Cuisine: South Indian
    Category: Sambar
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
    INGREDIENTS
    1 cup = 250ml
    To pressure cook
    • Toor dal - 1/4 cup
    • Potato - 1 no (big)
    • Turmeric powder - A pinch
    • Water - As needed
    To Soak in water
    • Tamarind - A small gooseberry size
    • Jaggery – 1/2 tsp ( to add in tamarind extract)
    To Roast & grind
    • Cooking Oil - 1/2 tsp
    • Methi seeds - 1/2 tsp
    • Coriander seeds - 2 tsp
    • Chana dal - 1 tbsp
    • Red chilly - 3 - 4 no (big)
    • Hing - 1/4 tsp
    To saute
    • Shallots / small onion - 15 nos
    • Tomato - 1 no (cut into small pieces)
    • Curry leaves - a few
    • Sambar powder - 1/2 tsp
    • Salt & water - As needed
    To temper
    • Oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Jeera - 1/2 tsp
    • Urad dal - 1/2 tsp
    To garnish
    • Coriander leaves - a few
    • Ghee - 1 tbsp (for flavor)
    METHOD


    • Soak the tamarind in warm water for 20 minutes and take the extract using a cup of water. Set aside.
    • Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder coarsely and keep aside.
    Idli Sambar with toor dal
    • In the same kadai , add oil and saute the items given under “To Saute”.Saute till tomato turns mushy.Then add the sambar powder, tamarind extract, hing & salt. Add some raw curry leaves. Allow it to boil till the onion gets cooked.Lower the flame. Now add the mashed dal & powdered spices.
    Idli Sambar with toor dal
    Idli Sambar with toor dal
    • Mix well & boil for sometime( Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.) When it boils, add jaggery & boil for some more time.
    Idli Sambar with toor dal
    • Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( I add only when there is a guest ;) )



    Note
    For restaurant style sambar, add a few curry leaves while roasting the ingredients given for sambar powder.
    ** Also try adding a tsp of grated coconut for additional flavor while roasting.
    ** Add veggies like brinjal, Drumstick and carrot to make it more healthy.

    In this sambar, we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.
Enjoy this yummy, delicious Sambar with hot idli !
Toor dal sambar for idli
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May 24, 2011

Uppu Saaru / Bittergourd Rasam Recipe

I learnt this delicious kuzhambu /rasam from my MIL.Just like Kazhani kuzhambu , this is also an easy , unique recipe.I usually make pitlai with BG.But this is something different in taste and the procedure.Here comes the recipe with the picture..
uppu saaru

INGREDIENTS 
  • Bittergourd - 1 no (medium size)
  • Tamarind - Small gooseberry size
  • Salt & water - As needed
To roast & grind :
  • Oil - 1 tsp
  • Toor dal - 1.5 tsp
  • Channa dal- 1 tsp
  • Urad dal - 1 tsp
  • Red chilly - 4 -5 nos
  • Grated Coconut - 1 tbsp
To temper :
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
METHOD 
  • Slice cut Bittergourd with 1 inch thickness.
  • In a pressure cooker , take the bittergourd slices and cook till 1 whistle.
  • Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.
  • In the  kadai , heat oil and temper the items given under "to temper". Now add the tamarind extract , salt , hing and curry leaves.
  • Add the cooked bittergourd pieces and allow it to boil for sometime.
  • Now mix the coarsely ground powder and boil for 5 mins.
  • The mixture should be watery in consistency.
  • Finally garnish with coriander leaves.
Serve hot with plain rice & papad.
 uppu saaru 1
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March 28, 2011

MIXED VEGETABLE VADA

I googled so many recipes , referred some cookbooks and finally came up with this version. Some have suggested to make this vada with gram flour &  rice flour and some recipes are with urad dal.I felt recipe with urad dal would be better. If u want to make Mixed Veg bonda, then gram flour /besan would be the best option..
VADA COLLAGE

INGREDIENTS
For the batter :
  • White round urad dal – 1/2 cup 
  • Salt -  as needed
  • Water – 2 - 3 tbsp ( upto 1/4 cup)
  • Asafetida / hing – 1/4 tsp
  • Ginger – 1 inch piece
  • Green chilli – 1 no
To mix :
  • Carrot – 2 nos
  • Grated Cabbage – 1/4 cup
  • Potato – 1 no ( Optional)
  • Green chilli – 1 no
  • Small onion – 10 nos
  • Curry leaves -  A few
  • Coriander leaves – A few
METHOD
  • Wash and soak urad dal for 1 hour.
  • Grind all the ingredients given under ‘ the batter’ in a mixie.
  • Chop the carrots , small onions , green chillies very finely.
  • Grate the cabbage. Mix all the veggies to the batter .Check for salt.
  • Heat the oil in a kadai and deep fry vadas in batches.
  • Serve hot !!
vegetable vada1

NOTE
  • We dont have to worry about the shape of vadas, U’ll get a nice perfect shape.The batter mixed with vegetables would be very thick.
  • Suppose if the batter is watery , add little rice flour to get the proper shape. But this step wont be needed.
vegetable vada collage

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March 24, 2011

KAZHANI KUZHAMBU | RAW MANGO KUZHAMBU - MANGO RECIPES


This is my MIL’s special recipe.We bought some sour raw mangoes and i told my MIL to make something special with it. she told me about this kuzhambu and we tried on the same day. It was excellent .Its very simple to do. If u get sour mangoes, do try this .I am sure u’ll love it.It got a similar taste of puliodharai /puliyogare.Thanks a lot to my MIL for teaching me this yummilicious gravy / kuzhambu.I loved it.. Red heart.

INGREDIENTS


  • Sour Raw mango – 2 nos (medium sized, Slit cut into 3.Hope the above picture gives u a  clear idea )
  • Tamarind – One seed / Small Berry size
  • Turmeric powder –1/4 tsp
  • Curry leaves – A few
  • Salt – As needed.
  • Arisi Kazhani – 2 cups ( Drain the water after washing the rice and take it in a bowl ..The water would be white in color.Its called Kazhani in tamil )
To roast and Powder
  • Oil – 1 tsp
  • Methi seeds – 1/2 tsp
  • Channa dal – 1tbsp
  • Urad dal – 1 .5 tsp
  • Toor dal – 1 tbsp
  • Red chillies – 6 – 7 nos
  • Hing /Asafetida – 1/4 tsp
To temper :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves  - a few
METHOD
  • In a wide mouthed kadai or bowl take the arisi kazhani and add the turmeric powder ,salt & one seed of tamarind.( We call this as ethir puli)
  • Wash the raw mangoes and slit cut into 3 pieces. Please refer the above picture .
  • Add these mangoes into the kazhani and cover cook till the mangoes cook nicely. Take care it should not be overcooked and becomes mushy.
  • Add 1/4 tsp of hing & curry leaves while boiling.
  • Now in a kadai , add a tsp of oil and roast the items in the same order.
  • Grind it to a coarse powder . ( run the mixie once or twice)
  • Once the mangoes are cooked , add the  coarse powder and allow it to boil for 5 mins. u’ll get a nice flavor.
  • The gravy should be watery as in picture.(like rasam)
  • Finally temper the kuzhambu & give some 30 mins standing time before serving ..
Enjoy with plain rice & papad.U can add a tsp of sesame oil in plain rice for additional taste.

Kazhani kulambu         

NOTE
  • Please grind the powder in a coarse form to get the kuzhambu in  watery consistency.If u grind it fine , u’ll get a  thick gravy. Please make it the way u want the gravy to be.
  • Hing should be twice here. One time in raw and another time while roasting.
  • Dont forget to add a pinch of tamarind. No need to soak & extract.. it will dissolve in the gravy.If u have the ready made paste , just add a drop of it.
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March 21, 2011

OATS BUTTERMILK PORRIDGE | OATS KANJI

I think most of  u know and  make this porridge .U all may wonder if i say this is the first time i am making this .Yes, for the first time i prepared this quick , delicious porridge and enjoyed for breakfast today.I got this recipe from a blog , made some additions and relished with pickle Tongue out
Oats kanji

INGREDIENTS
1 cup - 200ml
  • QUAKER OATS – 1 /2 CUP
  • Butter milk –2 cups or half cup of sour curd
  • Water & Salt – As needed
To temper :
  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Red chilly – 1 no ( Pinched into two )
  • Curry leaves – a few
  • Asafetida – 2 pinches
  • Ginger – a small piece ( finely chopped)
Coriander leaves –Little ( chopped )
METHOD
  • Soak the oats in water for 15 mins . This step is purely optional.
  • Pressure cook the oats till one whistle.Mash it well with a ladle.
  • Now add the buttermilk and salt. ( Add less buttermilk if it is too sour)
  • Temper all the items given above and add it to the oats mixture.
  • Mix well.Garnish with coriander leaves.

TIPS
  • If u feel the porridge is too sour, add milk or water to reduce the sourness and adjust the salt accordingly .
  • U can add finely chopped raw mango pieces to get a nice flavor and taste. 
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March 8, 2011

CARROT PUTTU

We make this side dish only for sambar rice. Sambar Sadam , Carrot puttu & appalam (papad) is a divine combination..I learnt this from my mom.Its very easy to prepare.Try this for kids .. I am sure they’ll love it.Its always better to eat the carrots raw to get the complete nutrition.If not possible, its good to steam to retain the nutrition.Here i ‘ve steamed the carrot. So i feel this side dish is good for growing children who doesn’t eat raw carrot .

Carrot puttu


INGREDIENTS
  • Carrot – 3 nos ( Grated)
  • Big onion – 1 no (Finely chopped)
  • Green chilly – 1 no ( slit into 2 )
  • Grated coconut – 2 tbsp (optional)
  • Salt – As needed.
To Temper :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – Few
METHOD :
  • Grate the carrot. Spread the grated carrot in the idly plate and steam it for 10 –15 mins in idli pot.( This method retains the nutrition in carrot )
  • Finely chop the onions and slit cut the green chillies.
  • Now in a kadai , add oil and temper the items given above .
  • Add the onions & chillies . Saute till onion turns transparent.
  • Now add the steamed carrot , salt and toss well.
  • Keep in low flame for sometime by tossing in between.
  • Now add the grated coconut , stir for sometime and switch off the flame.
Yummy carrot puttu is ready to go with sambar rice !!


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March 1, 2011

KATHIRIKAI PODI CURRY / BRINJAL DRY CURRY

This is my mom’s special recipe.I love this a lot. It goes well with More kuzhambu & Rasam.

KATHRIKAI PODI CURRY

INGREDIENTS 
  • Small brinjal – 7 nos
  • Salt & water – As needed.
To roast & grind :
  • Oil – a drop
  • Coriander seeds – 2tsp
  • Chana dal – 1.5 tbsp
  • Red chilly – 4-5 nos
  • Grated coconut – 2 tbsp
To temper:
  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
METHOD :
  • Cut the brinjal lengthwise and soak in water to avoid change of color.
  • Cook till its 3/4th done.Drain if there is any excess water .
  • In a kadai , add a drop of oil and roast the coriander seeds,channa dal & red chilly. Set aside.
  • In the same kadai add the grated coconut and roast for few seconds.
  • Grind all the roasted items to a coarse powder. ( not too fine or too coarse )
  • Now in a  kadai add oil , temper the mustards & urad dal . Add the cooked brinjal pieces . Saute till the water content gets absorbed.
  • Then add the roasted powder , salt and mix well for few minutes. Make sure the brinjal pieces dont break.
  • Poriyal is ready to serve hot !!
We enjoyed with my mom’s more kuzhambu :)

KATHRIKAI PODI CURRY 1

NOTE 
As we cook the brinjal , its shrinks in size but the color is retained. My mom makes this curry in other way too.She slit cut the brinjal into 4 pieces , stuff this podi , use lot of oil and saute it till brinjal gets cooked in oil.Since this method consumes more oil and also the color of the brinjal turns black , we avoid making this way. For kids , u can try this method..
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February 15, 2011

Introducing BigRock.com – A venture from Directi to tap Indian SMEs

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BigRock.com provides domain names such as .in and co.in at Rs 99 for first year of registration and .com and .net for Rs 499. The firm is planning to offer services to half a million SMEs, entrepreneurs and individual business to help them grow.
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In 2011, their goal is to help 500,000 Indian SMEs and professionals, get their businesses online. To achieve this, they are launching communication through various media, including TV - which is a first for any company in this industry, in the country.
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February 10, 2011

KAIMA IDLI – SARAVANA BHAVAN STYLE

When i was searching for recipes using left over idlies , i came across this kaima idly in sharmilee’s blog. I got attracted by this title & tried it on the same day.It was very nice.Thanku so much sharmilee :). Now i am posting this for my future reference.Sure kids would love this..

KAIMA IDLY

INGREDIENTS :
  • Left over idlies – 5 nos  ( cube cut )
  • Big onion – 1 no (finely chopped)
  • Tomato – 2 nos (-do-)
  • Green chilly - 1 no ( finely chopped)
  • Capsicum - 1/2 no
  • Red chilly powder– 1/2 tsp
  • Dhania powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt  – As needed.
To temper :
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Curry leaves – a few
To garnish :
Coriander leaves - few

METHOD:
  • Heat a kadai with 2 tbsp of oil and  shallow fry the cube cut idly pieces.( u can also deep fry)Set aside.
  • In the same kadai, add a tbsp of oil and temper the items given above.
  • Now add the  chopped onion , saute well.Add green chilly ,curry leaves & capsicum pieces.Saute well.
  • Then add tomato pieces and saute till it becomes mushy.
  • Finally add  red chilly powder , turmeric powder , garam masala powder & salt. Mix well.
  • Now add the shallow fried idlies and toss well .
Garnish with coriander leaves and enjoy eating hot !!

NOTE 

In the actual recipe, the idlies are deep fried .But for health concern, i shallow fried the idlies.For kids , u can deep dry & do.So its ur choice of making it.
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