NAVRATRI RECIPES

 

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Showing posts with label Tried and tasted. Show all posts
Showing posts with label Tried and tasted. Show all posts

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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March 31, 2010

DAL SUKKA | MOONG DAL SUKHI RECIPE

Yesterday i tried this dal sukka from Mallika badrinath’s Kurma varieties book.It was very nice..We all liked it..My hubby had this with chapathi , My doter savored this with dosa and me with curd rice..This dal tasted best for everything.If u’ve got bored by making the same Veg / Aloo kurmas , I would say this dal sukka is a nice replacement.Healthy & Easy too..Try this and let me know ..
DAL SUKKA

Ingredients:
  • Moong dal – 1/4 cup
  • Big onion – 2nos (chopped finely)
  • Ginger ,Garlic – A few pieces or u can use G &G paste of 1 tsp
  • Green chilly – 1 no (long one) (adjust)
  • Jeera /cumin seeds – 1/4 tsp
  • Red chilly powder –1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed
  • Oil – 1 tbsp
  • Coriander leaves – to garnish
  • Lemon Juice – A few drops
Method :
  • Grind ginger , garlic and green chilly to a paste and set aside.
  • Take a broad kadai ( i did it in the cooker base directly).Add a tbsp of oil and add  the paste to it.saute for sometime and then add the onion julienne's.
  • Saute till it turns transparent.
  • Then add all the powders and mix well.Do not add water ..All the masala get cooked in the oil itself.A nice aroma wafts around.
  • Now add the moong dal and fry for a minute.
  • Add the water , required salt and close the cooker .
  • Cook till the moong dal gets cooked.I kept for one whistle.
  • Now open the cooker and mash the dal a little with ladle.
  • Roast the jeera in little oil and add it to the cooked dal.
  • Add few drops of lime juice and mix well.
  • Garnish with coriander leaves.
Serve with chapathi , curd rice. dosa/idly and NJOY !!


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December 15, 2009

BITTERGOURD PODI

I always prepare pitlai with bitter gourd.For a change i wanted to try some varieties like  podi ,curry etc. At last I got the recipe for podi from a blog.Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates BG likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels.
Bitter gourd powder !!
Here comes the recipe :

Ingredients :
  • Bitter gourd – 1 no
  • Tamarind –a gooseberry size
  • Red chilly – 5-7 nos
  • Coriander seeds – 1 tsp
  • Urad dal – 1 tbsp
  • Chana dal – 1 tbsp
  • Grated Coconut – 1 tsp
  • Small onion – 1 no (finely chopped )
  • Asafetida /Hing – a pinch.
  • Salt – As needed
  • Cooking oil – 2 tbsp
Method :
  • Chop the bitter gourd into small pieces ( chop as small as possible )
  • Add the required salt and mix well.Keep aside  for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness.. )For people who like its bitter taste can keep it for just 10 mins and proceed further.
  • Take the tamarind and pinch into very small pieces.In a kadai dry roast the tamarind pieces till it becomes dry .Then grind the tamarind pieces with chopped small onion and grated coconut to a dry coarse powder without adding water. Set aside.
  • In the same kadai dry roast urad dal , channa dal , coriander seeds along with red chillies and hing.Cool and coarse ground it.
  • Add a tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked .
  • Once its cooked add the coarse ground powder and the coconut mixture to it.Check for salt ..
Yummy podi is ready to be mixed with plain rice topped by sesame oil.
Bittergourd podi
Note :
Here i have coarse ground everything.If u wish u can grind it to a fine powder ..


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November 20, 2009

EASY VEGETABLE PULAO / VEG PULAO RECIPE

I don’t remember the source for this recipe but its really an easy to make,delicious rice variety.I usually prepare this for my husband’s lunch box .Tastes great with simple onion raita..So here we go ,


Veg pulao 1

Ingredients :
  • Basmati rice – 1/2 cup
  • Water –  1 cup (Little less than 1 cup for fluffy rice)
  • Carrot , beans , peas and potato – 1 cup (chopped )
  • Green chilly - 2 nos (slit cut )
  • Ginger – 1 inch size (Chopped finely )
  • Garlic – 5 flakes( –do-) OR use ginger. garlic paste - 1 tsp
  • Big onion –1 no (-do-)
  • Cinnamon – a small stick
  • Cloves – 2 nos
  • Cardamom – 1 no
  • Bay leaf – A small leaf
  • Jeera – 1/4 tsp (optional)
  • Oil – 2 tbsp
  • Ghee – 2 tsp 
  • Roasted cashew – to garnish
Method :
  • Wash and chop all the veggies and set aside.
  • Wash and soak the rice in required water.(i soaked for 30 mins)Do not drain the water.
  • In a broad kadai , add oil , jeera and the spices in the same order.
  • Add the ginger , garlic pieces ..saute well and then add the finely chopped onions,  slit green chillies.Saute till it becomes transparent.
  • Finally add the chopped vegetables and the required salt.
  • Mix well and add the rice with soaked water.(the water should be 1 cup )
  • Transfer everything into a cooker and add 2 tsp of ghee to it.
  • Cover and Cook for 1 whistle.
Serve hot with raita !!


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November 13, 2009

Karuveppilai Podi / Curry Leaves Powder Recipe

I learnt this podi recipe from my MIL..She makes the best thogayals and podis . We have this podi with idli/ dosa and  plain rice topped with sesame oil.. Its a healthy and delicious podi variety.

curry leaves podi

Ingredients :
  • Curry leaves – 1 bunch (1 cup)
  • Red chilly – 2-3 nos
  • Pepper – 1 tsp
  • Urad dal (round) – 2 tbsp ( or u can add 1 tbsp of urad and  1 tbsp of channa dal )
  • Hing / Asafetida – 2 pinches
  • Salt – to taste
Method :
  • Heat a kadai with a tbsp of oil and add the red chilly, urad dal, pepper corns and hing.
  • Roast till the dal changes to golden brown color.
  • Transfer the roasted ingredients to a plate.switch off the flame.
  • In the same hot kadai , add the curry leaves and toss it well.(fire off!!)
  • Leave it for sometime.. the curry leaves become crispy.
  • Finally grind everything to a fine /a bit coarse powder by adding the required salt. ( i always grind a bit coarse)
Serve with idly / dosa or mix with plain rice by adding sesame oil.

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November 9, 2009

Garlic Rice / Poondu Sadam - Leftover Rice Recipes

I learnt this from my neighbor.Yesterday when i was chatting with her , she told me about this garlic rice/ Poondu sadam . I tried on the same day .It was very tasty .I made it with the leftover rice I made for lunch.Its not necessary that the rice should be separate or grainy..Simple ingredients and can be made in jiffy.

garlic rice 1

Ingredients :
 1cup - 200ml
  • Rice – 1/2 cup
  • Garlic  bulbs -  2 nos (Peel the skin and crush the whole ones just with a ladle)
  • Small Onions – 10 nos (finely chopped ) ( replace with 1 big onion, finely chopped)
  • Green chilly – 2 nos (slit cut)
  • Salt – as needed.
  • Coconut oil or ghee - 1 tbsp
To temper:
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Red chilly – 1 no (pinched into two)
  • Curry leaves – a few.
Method :
  • Pressure cook the rice and set aside.
  • In a kadai , add 2 tbsp of oil and temper with mustard , urad dal and red chilly and curry leaves.
  • Then add the crushed garlic , small onions, green chillies and saute till garlic turne golden brown.
  • Finally add everything to the cooked rice and mix well by adding salt.
  • Add a tbsp of coconut oil / ghee and serve hot !!
No side dish is required.If desired ,have with pickle..

garlic rice 2

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November 2, 2009

Sponge Dosa Recipe - Fermentation Method

I learnt this from my neighbor.Whenever i run short of idli rice / Puzhungal arisi , I make this dosa.The ingredients and the method are a bit different from the usual poha dosa. Usually its batter is made using buttermilk and no fermentation is needed or may use cooked rice and prepare. But i ferment the batter at least for 8 hours.So u can prepare this dosa only by the next day.Try this soft sponge dosa recipe , i am sure u will like it.

sponge dosa

Ingredients :
1 cup - 200ml
  • Raw rice – 1 cup
  • Poha / Aval – 1/2 cup(heaped)
  • Fenugreek seeds – 1/2 tsp
  • Salt & water – As needed.
Method :
  • Wash and soak the rice , poha and methi seeds together for 2 hrs.
  • Grind it to make a smooth batter by adding salt & water.
  • U can grind it using mixie too.Use ice cold water if using mixie
  • Keep the batter for 8 – 10 hrs to ferment.
  • The next day , mix the batter well and make dosas.
  • U all know , this dosa is small in size .So do not spread the batter on the tawa.Make it a small circle.
  • Apply oil around the dosa if desired.
  • Then cover cook and don’t flip the dosa.
Serve hot with Coconut or Tomato chutney !!
I served with tomato–mint chutney ..

poha dosa 2

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October 30, 2009

Diwali Sweets & Snacks Recipes

In  my chilly idly post , i got a comment from a fellow blogger asking for the recipes of sweets & onion murukku i prepared for diwali.So I am posting this for her & for my future reference. For kaju katli , i referred some blogs  , got some ideas and then followed Mrs .Mallika Badrinath’s method .For Wheat flour ladoo , i took the recipe from Vah chef’s site. Home made Gulab Jamun , Khus Khus Halwa & Onion murukku recipes from my friend Shalini.I tried everything for the first time and I was satisfied with the outcome. Though i made some small mistakes , i learnt the technique  of  making perfect sugar syrup for different sweets and i got the confidence of making all these sweets perfect in future Smile Everything comes by practice ,especially sweets isn’t it ?

diwali sweets


WHEAT FLOUR LADOO 

I prepared this sweet within 15 mins.. Very easy and ideal to prepare for surprise guests..
Ingredients :
  • Wheat flour – 1 cup
  • Besan flour – 1 tbsp
  • Ghee – 1/2 cup (slightly less )
  • Sugar – 1/2 - 3/4 cup  ( i used 1/2 cup only.. increase based on ur taste buds)
  • Cashew nuts – a few
  • Cardamom seeds – 3 nos
Method :
  • Powder sugar along with cardamom in a mixie
  • Melt ghee, add gram flour.Roast until color changes and leaves a nice aroma.
  • Add the wheat flour and roast on a low flame till aroma spreads and it becomes a bit lumpy .Add the roasted cashew pieces and mix well.
  • Remove from flame, cool it.
  • Mix powdered sugar.
  • Make ladoos by taking small portions of this mixture in your hands..
  • Enjoy !!
Note :
If u r not able to shape the balls, add more melted ghee , mix well and then shape it..

 wheat flour ladoo


KHUS KHUS HALWA 

Please try this  halwa only if u like the smell of khus khus. Some people hate the flavor of poppy seeds. Actually my frnd told me no need to add nutmeg  but i added just to enhance the flavor of halwa.

Ingredients:
  • Khus Khus / Poppy seeds – 1 cup
  • Sugar – 1.25 cups
  • Ghee – 1/4 cup
  • Milk – Little to grind poppy seeds
  • Powdered Nutmeg & cardamom – Little.
Method :
  • Soak poppy seeds in hot water for 4 hours.
  • Drain the excess water and grind to a smooth paste using little milk.
  • Take the paste in a vessel and pressure cook for 1 whistle.
  • Add sugar to the  cooked paste and heat it in a heavy bottomed kadai stirring constantly.
  • When it sticks to the bottom, add the ghee little by little.
  • When complete moisture is absorbed and halwa gets a shine , add the rest of ghee , cardamom& nutmeg powders and remove from fire.


KAJU KATLI 
Ingredients :
  • Cashewnuts – 100 gms ( 1/2 cup)
  • Sugar – 1/4 cup
  • Rose essence - a few drops (optional)
  • Water – just to cover the sugar.
  • Ghee - a tsp ( to grease)
Method :
  • Dry roast the cashews in a hot kadai without changing the color.Switch off the flame and leave the cashews in the kadai for 10 – 15 mins to make it crispy.
  • Dry grind it in the mixie to make a fine powder . Run the mixie continuously till it becomes a nice powder.Transfer it to a wide bowl .
  • Take the sugar in a bowl and add the water just to cover the sugar.
  • Heat till it reaches **one string consistency.Add the essence to it.mix it well.
  • Add the cashew powder and mix well until it forms a thick mass like chapathi dough ( should be slightly sticky and test it by making small balls).Takes 4-5 minutes..
  • Apply ghee on 2 thick sheets ( butter paper ) and transfer the dough to the sheet.It will harden in few minutes.Cover it with another sheet and roll out like a thin chapathi.(If the dough is too hard , add little milk , knead well and the roll it.)
  • Peel off the top sheet and decorate with silver warq.
Enjoy with ur dear ones :)

TIPS:

  • One more method suggested by mallika badrinath is , instead of adding the cashew powder in the sugar syrup, add sugar syrup to the powder. ie , after the single string is reached , remove the syrup from fire and add the cashew powder little by little like how u knead chapathi dough.It may not need all the syrup.Make a soft , smooth , non-sticky dough , roll and make shape. I've tried this method too. It will come out well..

kaju katli


GULAB JAMUN 
Ingredients 
  • Sugarless khova– 3/4 cup
  • Maida – 1/3 cup
  • Milk powder – 2 tbsp
  • Cooking soda - A big pinch
  • Water - As needed
For syrup
  • Sugar – 1 cup ( 250 gms)
  • Rose essence – a few drops Or cardamom powder - 4 pods (crushed)
  • Kesar color – a pinch (optional)

Method :
  • Mix all the ingredients given above and bring it to a soft , pliable dough.Add the required water.Keep it aside for 15 minutes..Do not knead the dough much..
  • Make small balls without cracks and deep fry them in a low flame till it becomes soft.(plz dont fry till crispy and the ball should be evenly cooked) .Keep it aside.
  • In  a broad vessel make take the sugar and add equal amount of water.Allow it to dissolve completely by constant stirring in a low flame.Make sure the sugar syrup does not start to boil before it dissolves completely.
  • Once it is dissolved , raise the flame and allow it to boil for  5- 7  mins.Add the kesar color when it boils.Add a few drops of lime juice to retain the consistency.
  • Finally add the rose essence and switch off the flame.Add the jamuns when the syrup is hot.
  • Leave it for an hour and serve !!
SAVOURIES 
ONION MURUKKU 
Ingredients :
  • Par boiled rice / Idly rice –1 cup
  • Gram flour / pottukadalai maavu – 1/2 cup
  • Besan flour – 1/2 cup
  • Shallots / sambhar onions – 1/2 cup
  • Red chilly – 6 nos
  • Salt & water – As needed.
  • Oil – to deep fry & 1 tbsp
Method :
  • Soak the rice in water for 2 hrs.
  • Drain the water and grind it along with shallots and red chilly , salt  to make a smooth batter .Add little water to grind.
  • The batter should be thick & smooth.
  • Then add the flours to it and mix well.Knead to make a chapathi dough.
  • Put this in the murukku press with star mould in it.
  • Press it in hot oil to make murukkus.
Note :
  • If u feel the batter is watery, add little roasted gram flour / Pottukadalai maavu  to bring it to dough consistency.
onion murukku

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October 20, 2009

Keerai Kuzhambu / Spinach Gravy Recipe

Hope u all celebrated diwali very well Smile I too had a nice time at my in-laws house..Coming to the dish ,
This is my mom’s signature dish.I love this kuzhambu a lot..Whenever i visit my mother’s place , she prepare this especially for me.With beetroot poriyal  and papad / Appalam , it tastes divine.Drooling

Ingredients :
  • Amaranthus tricolor/ Arai keerai – 1 bunch (1 kattu)
  • Toor dal – 1/4 cup
  • Tamarind – Medium gooseberry size
  • Hing / asafetida –  2 pinches
  • Turmeric powder – a pinch
  • Salt & water – As needed.
To grind:
  • Coconut – 1 finger size
  • Small onions – 2 nos
  • Jeera / cumin seeds – 1/4 tsp
To temper:
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Small onions – 5-10 nos (chopped finely)
  • Red chilly – 3 nos
Method :
  • Clean & wash the leaves and chop it finely.
  • Cook the leaves with the required water and Set aside.
  • Pressure cook toor dal for 2 – 3 whistles until it becomes mushy.
  • Soak the tamarind in warm water for 15 mins and extract the juice from it.Grind all the items given under “To grind “ to make a smooth paste. Keep aside.
  • Then heat a kadai and add the mustard seeds , red chilly , urad dal and small onions.
  • Add the tamarind extract , cooked spinach , hing , salt and required water.
  • Allow it to boil till the onion gets cooked.
  • Finally add the cooked toor dal  and the ground coconut paste.
  • Boil again for 5 mins and switch it off ..
  • Serve hot with rice and ghee !!
Papad and any poriyal/curry serves as the best accompaniment for this kuzhambu. My mom usually makes beetroot or carrot poriyal..

Keerai Kuzhambu

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October 8, 2009

Banana Flower / Vazhaipoo Usili Recipe

I tried usili with vazhaipoo for the first time.It came out very well.I got this recipe from my MIL.I am posting this for my future reference and to share with u all !!

banana flower usili

Ingredients 

For usili 
  • Toor dal – A fistful
  • Chana dal – A fistful
  • Red chilly – 2-3 nos
  • Hing /Asafetida – 1/4 tsp
  • Banana flower – 1/2 no
  • Salt & water – As needed
To temper 
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – a few
  • Shallots – a few (finely chopped )
  • Oil – 1 tbsp
Method :
  • Soak the dals for 1 hour and grind it course with red chilly,hing and salt.Add water only if necessary.Set aside..
  • Take the flowers in between the red layers . Apply oil on ur hands , remove the stamen (kalan in tamil ) from the  flowers and chop it finely .Soak in buttermilk/ water. (The black colored one is stamen..Hope u all know it )
  • Mix the ground dal mixture and the chopped flowers . Check for salt .Steam it in idly pot by spreading the mixture in idli plate or cooker.( I did in idly pot , it took nearly 15 mins)
  • Remove and let it cool.Crumble the mixture and set aside.
  • Then heat a kadai with oil and do the tempering part.Add onions and saute well.
  • Finally add the cooked usili to it and mix well.  check for salt and add if necessary.
  • If u want u can add grated coconut .( I dont add  )
  • Serve with sambhar / curd rice..We usually mix this in plain rice adding sesame oil..!!
banana flower usili 1


 Catch u all in my next post.. Bye Wave

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October 5, 2009

Hotel Style White Chutney & Red Chutney Recipe


hotel style red chutney


I make these hotel style white chutney and red chutney for my guest usually. A very tasty & easy chutney to attract them.I got this recipe from a cook book.Please go through the variations i've given at the end of white chutney before you start doing .

RED CHUTNEY

Ingredients :
  • Ripe tomato – 1 no (big )
  • Big onion – 1 no (should be slightly lesser than tomato in size )
  • Red chilly – 3-4 nos (  adjust according to ur taste)
  • Coconut pieces – 2 tbsp or 1/8 cup of grated coconut.
  • Asafetida / Hing – 1/4 tsp
  • Oil – To saute
To season :
  • Mustard seeds – 1/4 tsp
  • Urad dal- 1/4 tsp
  • Curry leaves – a sprig
  • Red chilly – 1 no (whole one ) (i dint use this time)
Method :
  • Heat a tbsp of oil and fry dry red chillies along with chopped onion until translucent.
  • Now add chopped tomatoes and cook until it becomes soft and mushy.
  • When done, let cool completely and grind along with asafetida, coconut and salt.
  • Add water only if its necessary or to run the mixie.
  • Heat a tsp of oil and temper using mustard, urad dal, red chili and curry leaves.
  • Serve a spoon drizzled with Gingely / sesame oil with idly or dosa !!
hotel style red chutney


WHITE CHUTNEY

Ingredients
( 1 cup - 250ml)
  • Grated Coconut –  1/2 cup
  • Dhalia / Fried gram dal /Pottu kadalai– 1 tsp
  • Green chilly – 4-6 nos (small)
  • Garlic cloves – 2 nos
  • Small onion/ shallots  – 1 no
  • Salt & water – As needed.
To temper:
  • Dry red chilly – 1 no
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Curry leaves – A sprig
  • Oil – 1 tsp
Method
  • Grind fresh grated coconut along with dalia, green chillies, garlic , small onion and salt.Add little water for thick chutney (For thin chutney add more water while grinding)..
  • Heat oil, splutter mustard, split urad dal , red chilly and curry leaves..
  • Add this to the chutney and mix.
  • Serve fresh with idly/ dosa !!
coconut chutney white


VARIATIONS:
  1. This chutney can be done by simply grinding coconut , green chillies & a piece of ginger to a smooth paste and temper at the end.
  2. In this method garlic and small onion is very important. U can also add little coriander or mint leaves in this recipe to make hotel green chutney.
  3. To get a nice green color , just wash & saute the leaves in little oil before grinding and add..Soon i'll post another version of green chutney..
  4. I've tried all the methods and everything tastes the best..

    Some DO’s & Don’ts  :
    DO’s:
    1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
    2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
    3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
    4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
    Don’ts:
    1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Thaw it before use else chutney will have oily look.Also you should use warm water for grinding.
    2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
    3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
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September 22, 2009

Vada Curry Recipe - Set Dosa Vada curry - Side dish Recipes

Vadacurry recipe
In Chennai hotels, Vada curry is one of the most famous side dish served for idli and set dosa. Generally People says vadakari is made out of left over masala vada / Paruppu vadai.Though I have not tasted it, I have heard much about it from my friends. Sendhil had tasted the actual Madras vadacurry in Saidapet, Chennai when was doing his Engineering in Guindy College.So he had promised me to take there during our next visit to ChennaiSilly. But I couldn’t resist trying it in my kitchen even before tasting the original hotel vadacurry.After going through some of the magazines and websites, I finally prepared it. We just loved the vada cooked in tomato masala.Making vadacurry is not so difficult as I thought. I prepared this for dinner as a side dish for idli, dosa.So I dint deep fry the vadas,instead I steamed it along with idli.So its ur choice of making it.As far as I know, vada curry should be thick in texture.But we always want the side dishes a bit watery & juicy .So I added little more water. Please reduce the amount of water and make it thick based on ur liking. Lets see how to make South Indian Vada curry recipe.

Vada curry recipe

 

Vada curry recipe


Vada curry recipe Vada curry recipe - Side dish for set dosa - A very popular dish from Chennai !
Cuisine: South Indian
Category: Side dish for idli, dosa
Serves: Serves 3
Prep time: 2 Hours
Cook time: 15 Minutes
Total time: 2H15 Minutes


INGREDIENTS
1 cup - 200 ml
For Vada
  • Chana dal/ Kadalai paruppu – 1/4 cup
  • Fennel seeds - 1/4 tsp
  • Red chilly – 2 nos (adjust)
  • Salt – as needed
  • Coriander leaves – a few (finely chopped)
For Gravy
  • Tomato - 2 – 3 nos (finely chopped )
  • Big onion – 1 –2 no (Finely chopped)
  • Chilly powder – 1.5 tsp (Adjust)
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Salt & water – As needed.
To temper
  • Oil - 1 tbsp
  • Cinnamon – 1 inch size
  • Cloves – 2 nos
  • Bayleaf - 1 no (optional)
  • Fennel seeds – 1/4 tsp
  • Garlic flakes - 5 nos (finely chopped) Or G&G paste - 1/2 tsp
  • Green chilly – 1 no (finely chopped)
  • Curry leaves - a few
  • Mint & Coriander leaves – To garnish
METHOD

  • Wash and Soak the dal for  minimum 2 hours and grind it along with red chillies, fennel seeds & salt to a coarse paste.Then add the finely chopped coriander leaves, mix well.
  • Pinch small sized pieces of uneven shape out of the ground vada batter and steam it for 15-20 mins by keeping in idli plates OR Deep fry the vadas. Set aside.
steamed vada curry
  • Heat a kadai with a tbsp of oil, add the ingredients given under “To temper “ in the same order.Saute for a minute. Then add the onions & saute till transparent.
  • Add the finely chopped tomatoes and saute well till it turns mushy. Add the chilly ,coriander & garam masala powders and mix well..Add water and cover cook it for 5 mins.
vada curry recipe
  • Crumble the steamed / deep fried vadas and mix it with the gravy and allow it to boil for sometime till gravy thickens.Add water if necessary.
vada curry recipe
  • Remove and Garnish with coriander leaves. Serve hot with idli/ dosa topped with sesame oil.Enjoy !

Enjoy this yummy vadacurry recipe with hot idli and dosa !
Vada curry recipe


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August 31, 2009

Easy Veg Sandwich Recipe - How To Make Simple Indian Bread Sandwich

Easy Veg Sandwich Recipe

My neighbor shared this easy veg sandwich recipe to me. Method of preparation and tastes reminds the most popular Bombay sandwich to me. But the recipe of green chutney and sandwich masala is different. I have just used chat masala here. Its a very quick sandwich recipe which I make most often for Sendhil's morning breakfast in weekdays. But I use whole wheat bread and do not apply tomato ketchup as he doesn't like it.The one you watch in the video is made for me. For Raksha, I make the same sandwich by skipping tomato and adding grated cheese.You can even grill or toast it with butter if making for kids. This sandwich can be customized according to our preferences.Its the green chutney that makes everyone eat this sandwich without any complaints ;)Green chutney recipe can be prepared as per your liking by adding more green chillies, skipping ginger etc. Lets see how to make this easy and simple veg sandwich recipe with step by step pictures and video !



Easy Veg Sandwich Recipe Indian
easy sandwich 1

Easy Veg Sandwich Recipe - Simple Indian bread sandwich


Easy Veg Sandwich Recipe - Simple Indian bread sandwich How to make easy and simple veg sandwich recipe using green chutney, tomato ketchup and vegetables

Cuisine: Indian
Category: Sandwich Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
For Sandwich
  • White bread – 10 slices
  • Carrot – 1 nos (Grated )
  • Butter or olive oil – 1 – 2 tbsp
  • Tomato ketchup /Sauce – 2 tbsp (adjust )
  • Green Chutney - As needed
  • Tomato - 2 to 3 nos
  • Cucumber – 1 - 2 no ( Sliced)
  • Chat Masala – 1 tsp
For Green Chutney
  • Green chilly – 2 nos
  • Coriander leaves – 1/2 cup
  • Mint leaves - 2 tbsp
  • span itemprop="ingredients">Ginger – 1/2 inch
  • Garlic cloves – 2 nos
  • Chat masala – 1/4 to 1/2 tsp
  • Salt & water – as needed
  • Lemon juice – a few drops
  • Sugar – a pinch ( optional)


METHOD

  • Grind all the ingredients given under “ For Green Chutney”to a smooth paste adding enough water.Transfer to a bowl. Set aside.
             Easy Veg Sandwich Recipe Indian
  • Take 3 bread slices ( milk bread or whole wheat bread).Trim the edges.
       Easy Veg Sandwich Recipe Indian
  • Apply green chutney on one slice, tomato ketchup on the second and butter or olive oil in the third slice.
  • Spread the grated carrot over the chutney slice, sliced cucumber on the ketchup one and tomato, onion on the buttered slice.Sprinkle chat masala powder or red chilli powder over each slice.Cover it by keeping one over the other. Arrange in your desired order. Serve immediately, enjoy !
       Easy Veg Sandwich Recipe Indian
  • Enjoy !
Enjoy this easy, yummy sandwich recipe for your breakfast or dinner !
Easy Veg Sandwich Recipe Indian

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August 28, 2009

Side Dish For Roti/Chapati

I wanted to send some side dishes something different from I usually make, for our Viki’s event..So I’ve given three distinct entremets that goes very well with chapati/roti.. All these 3 side dishes are very easy to make. Do give a shot !

POTATO – CAPSICUM CURRY 
I learnt this from my friend Shalini..Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So i was a little hesitant to do this.But my friend was telling for a long time..At last i tried yesterday along with an easy tomato gravy for safer side....But we liked it very muchThumbs-up…Iwill make it more often.Thanks to ShaluBig Hug..This can be made in a jiffy..I took just 15 mins to finish including the cutting part.
Ingredients :
  • Potato – 2 nos (Cut into finger size)
  • Capsicum – 1/2 no (-do-)
  • Big onion – 2 nos
  • Channa masala – 1 tsp (I used a local brand )
  • Pepper powder – 1/2 tsp (optional, I used )
  • Salt – as needed.
  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Water – Very little .
Method :
  • Cut the above said veggies and set aside.
  • Heat a kadai with oil and add  mustard seeds.
  • Once it splutters  , add the chopped  potato , capsicum & onion.
  • Saute till they are half cooked.
  • Then add the channa masala powder , salt & pepper powder.Mix it well and saute for a minute.
  • Sprinkle little water and cover cook it for 2 mins.
  • Open the lid and mix well (Take care it should not get burnt )
  • Sprinkle some more water if necessary.
  • Cover cook till its done.
Remove & serve hot with chapathi.
potato bataka


EASY TOMATO GRAVY
This gravy is my own experimentationCool.I tried with some combinations & it came out very well.This gravy tastes good not only for chapati but also for idly ,dosa..Hope u all will try and leave a note to me :)

Ingredients 
  • Ripe Tomato – 3 nos (I used small ones..Finely chopped )
  • Big onion – 1 no (Slice cut )
  • Salt & water – as needed
  • Oil – 2 tsp
To grind :
  • Coconut – 1 Pointer finger size piece
  • Fried gram dal /Pottukadalai – 1 tsp
  • Green chilly – 1 no (adjust , add more )
  • Cinnamon /Pattai – 1 small stick
  • Cloves – 2 nos
  • Water – as needed.
To Temper :
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Curry leaves – a few
To garnish :
  • Coriander leaves – a  few.
Method :
  • Heat a kadai with oil and temper with ingredients given under “to temper “.
  • Then add the onion slices & finely chopped tomato pieces.
  • Saute well till the tomato becomes mushy.
  • Add little water and cover cook till onions get cooked.
  • In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
  • Once the onions get cooked , add the ground masala with required water.
  • Add the salt and let the gravy boil for sometime and gets thicken.
  • Finally garnish with coriander leaves and serve hot !!
EASY TOMATO GRAVY 1


FRIED GRAM DAL , COCONUT POWDER 
I learnt this from my MIL.I am sure Kids would love this to have with chapathi & poori.I too prepared this for my kid i.e... My husband Wink . People with sweet tooth can surely give this a try.I used sugar here..If u wish , u can replace with jaggery.Both tastes good.

Ingredients:
  • Fried gram dal /Pottu kadalai – 1 fistful
  • Coconut – 1 finger size piece or 2 tsp of grated coconut
  • Sugar – 2-3 tsp
  • Cardamom – 1 no
Method :
  • In  a mixie , add coconut , cardamom and fried gram..Run it  twice or thrice to make a powder.
  • Finally add the sugar and run it once.
  • Remove & serve !!

FRIED GRAM DAL , COCONUT POWDER


Have a nice weekend Wave

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August 24, 2009

Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal Smile..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was goodSmile.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

oats kozhukattai

For 10 – 12 nos :
Ingredients :
  • Quick Oats – 1/2 cup
  • Red chilly – 2 nos (pinch into two )
  • Curry leaves – a sprig
  • Coconut pieces – a few (cut into very small pieces )
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Hing – 2 –3 pinches
  • Salt & water – as needed
  • Oil – 1 tsp
Method :
  • Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
  • Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
  • In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
  • Add the coconut pieces to it and fry for a minute.
  • Mix the seasoned items with the ground oats along with the remaining hing.
  • Add salt & water to knead like a chapatti dough.
  • Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.
Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!
oats kozhukattai  3


VARIATIONS :
  • Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
  • If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

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