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May 29, 2010

RIPE MANGO GRAVY | MAMBAZHA KUZHAMBU - MANGO KUZHAMBU

I learnt this mango kuzhambu from my MIL and  prepared this for the first time..I loved it a lot.. Its nothing but the usual vathal kuzhambu with ripe mango in it.. .U can try this with your own sambar powder or with red chilly powder & Dhania seeds powder in 1:2 ratio. Try it during this Mango season and enjoy !

Mango kuzhambu

Ingredients 
  • Ripe mango – 1 no ( cut into 3 slices but mango should be whole.Hope you can understand from the above picture )
  • Tamarind – Big gooseberry size
  • Sambar powder –1 to 1.5 tbsp ( Based on your spice level)
  • Salt & water – As needed.
  • Rice flour - 1 tsp (Dilute in 1 tbsp water), Optional
To temper :
  • Cooking oil – 1  tbsp
  • Mustard seeds – 1 / 2 tsp
  • Methi seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Jeera / cumin seeds – 1/2 tsp
  • Toor dal – 1 tsp
  • Small onion – 5 nos (finely chopped )
  • Garlic flakes – 4 nos (finely chopped)
  • Whole Garlic flakes – 10 nos
  • Curry leaves – a few (chopped )
Method 
  • Heat a kadai with oil and temper the items given above in the same order except whole garlic flakes.Keep it in low flame.
  • Add the whole garlic flakes and saute till it changes golden brown.Nice aroma wafts around.
  • Now add the tamarind extract, sambar powder, turmeric powder, salt & required water.
  • Let it boil for sometime..Then add the sliced whole mango and allow it to cook in the tamarind extract.
  • Make sure there is enough water for the mango to cook. Cover with a lid for few minutes.
  • After sometime check whether the mango is done by pressing the outer skin. It should be just soft. As we are using ripe mango, we don't have to cook for long time. 
  • If the kuzhambu is watery, add 1 tsp of rice flour diluted with 1 tbsp water. Mix well and add to kuzhambu. Boil for a minute till slightly thick. 
  • Switch off the flame . Pour a tbsp of sesame oil and few curry leaves on the gravy and don't mix it.This gives a special flavor to the vatral kuzhambu.
  • Remove and serve hot with white rice and sesame oil.
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May 18, 2010

Vegetable Biryani Recipe - How To Make Veg Biryani

Vegetable Biryani recipe
Last Sunday I tried this simple veg biryani with slight variations from HERE.After tasting this, I reminded about the biriyani I had in AAB hotel ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me.I’ll try from ur blog.I hope U all would try this and let me know how u liked it Happy
Veg biryani recipe

Vegetable dum biryani recipe


Vegetable dum biryani recipe Vegetable dum biryani recipe
Cuisine: Indian
Category: Lunch recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
    • Basmati rice – 1 cup
    • Water – 1.5 – 2 Cups (adjust as per given on the packet)
    • Vegetables – Carrot , Beans , Peas , Potato – 1 cup
    • Big onion – 1 no (Slice cut)
    • Green chilly – 2 nos ( Slit cut )
    • Tomato – 1 no
    • Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp )
    • Mint & Coriander leaves – A handful
    • Turmeric powder – 1/4 tsp
    • Red chilly powder – 1/2 tsp
    • Coriander seeds powder – 1 tsp
    • Garam masala powder – 1/2 tsp (optional)
    • Cashew paste – 1 tsp (Grind 5- 7 cashews )
    • Salt – As required
    • Ghee – 1 tbsp
    • Curd – 1 tsp
    • Cinnamon – 1 small piece
    • Cloves – 2 nos
    • Cardamom – 1 no
    • Bay leaf – 1 no
    • Marati moggu & Star anise – 1 no
    • Black stone flower – 1 no
METHOD

  • Wash and soak basmati rice for 20 mins in 2 cups of water. In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise.
  • Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well .
  • Then add the finely cut tomato pieces and saute till it turns mushy. Now add all the powders , cashew paste and mix well for few mins.
  • Finally add the cut vegetables with the required salt and toss it well. Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee .
  • Close the cooker and cook for 1 whistle.Yummy , Flavorful biriyani is ready to be served hot with onion raitha !! you can also put in Dum as shown in the pic below.
    Note :
    • We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud.
    • If u wish u can fry the rice in ghee before soaking in water.



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May 13, 2010

PACHA MILAGAI CHUTNEY / GREEN CHILLI CHUTNEY

Green-chilli-chutney


My MIL prepared this pacha milgai chutney for me yesterday. When I was pregnant, I felt like having something spicy & tangy like Elandhavadai ( in tamil). On those days she used to prepare this chutney just for me and I relished it. Again after a long time we had this chutney yesterday for idli. It tasted excellent. Spice lovers must try this. I am sure you would love it. I think people from Andhra know this chutney very well. 

Ingredients 
  • Green chilly (Long ones ) – 4 nos
  • Tamarind – Small gooseberry size (soak in very little warm water)
  • Salt – As needed.
  • Powdered Jaggery – Small berry size / Sundakkai size
  • Cooking oil – 1 tbsp
To temper :
  • Gingely oil / Sesame oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
Method :
  • Heat a kadai with 1 tbsp of cooking oil and saute the green chillies.
  • Remove and allow it to cool.
  • Grind all the ingredients given above with green chillies to make a smooth paste. Add little water if necessary.
  • Heat a kadai with a tbsp of sesame oil and splutter mustard seeds. Pour this chutney into the kadai , saute for sometime till it turns thick and switch off the flame.


Note :
If you want to keep this chutney for months, you should saute well till it becomes a whole mass like thokku ( no trace of water). Transfer it to an air tight container. My MIL’s mother prepare this chutney in large quantity whenever chilli price comes down and becomes cheap. But yesterday we made it very less. So I dint saute the chutney. I just tempered, added the chutney and switched off the flame immediately. 

The secret of this chutney lies in the amount of tamarind we use. If you add more tamarind the chutney will be less spicy but more tangy and vice versa. So tamarind and green chillies used should match each other. Please adjust according to the measurements given above.

Do try and Enjoy this chutney with Idli , Dosa and curd rice !! Don’t forget to let me know your feedback. 

Milagai chutney

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May 10, 2010

RAW MANGO RICE / MANGO RECIPES


I learnt this from my MIL.. I usually make this for my husband's lunch box. My mil adds roasted & ground fenugreek seeds powder which gives a nice taste & flavour for this rice..Soon i'll post my mom's easy mango rice..

Ingredients
  • Raw mango – 2 cups ( grated) 
  • Green chilly – 2 nos ( slit cut)
  • Red chilly – 3-4 nos ( pinched into two)
  • Methi seeds –3/4 tsp ( roast & powder)
  • Turmeric powder – 1 tsp
  • Hing – 1 tsp
  • Salt – As required
  • Cooking oil – 4 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Channa dal –2 tsp
  • Curry leaves - a  sprig
For rice :
Basmati rice – 1/2 cup ( i used steamed rice with water & rice ratio of 2.5 : 1)
Water – 1 cup
Sesame oil – 1 tbsp

Method 
  • Grate the mangoes and set aside.


  •  In a kadai , dry roast the methi seeds till it turns brown and powder it.
  • In the same kadai , add the cooking oil and splutter mustard seeds , urad dal , channa dal , green chillies , red chillies &  half of  hing , curry leaves..
  • Then add the grated mango and turmeric powder & saute well till its cooked nicely.
  • Add the remaining hing and methi seeds powder..Saute for sometime and switch off the flame.Take the paste and store it in an air tight container after it cools down.
  • Pressure cook rice and water in 1:2 ratio . Remove and  allow it to cool.
Mix the rice and required mango paste topped with sesame oil.Check for salt ..
Enjoy with papad !!

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May 5, 2010

KUMBAKONAM KADAPPA - TWO VERSIONS

My MIL have told about Kumbakonam kadappa many times but she had some doubts in the actual ingredients used in it .I got this recipe in AVAL VIKATAN  and i tried on the same day..It tasted good and it‘s a yummy combo for idli. I am sure u all would like this.. Do try and let me know.
Kadappa

Ingredients:
 1 cup - 200ml
  • Moong dal – 1/2 cup
  • Potato – 1 no ( boiled and crumbled)
  • Big onion – 2 nos
  • Tomato – 2 nos
  • Green chilly – 2 nos
  • Ginger – garlic paste – 1 tbsp
  • Biriyani leaf – 1 no
  • Cinnamon – 1 inch piece
  • Cloves – 2 nos
  • Curry leaves – a few
  • Turmeric powder – 1/4 tsp
  • Red chilly powder – 1/2 tsp
  • Salt & water – As required
  • Oil – 1 tbsp
Method :
  • Pressure cook moong dal and potato with turmeric powder and  set aside.
  • In a kadai , take a tbsp of oil and put the chopped onions and green chillies.
  • Saute till onions turn golden brown .Then add ginger - garlic paste and tomato pieces.Saute well till tomato turns mushy .
  • Add little water , salt , red chilly powder .. Let it boil for sometime.
  • Finally add the cooked moong dal and potato.
  • Allow it to boil for 5 mins.
  • Temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..
KADAPPA VERSION - 2

In this version , kadappa will be white in color. Recently i got the recipe from my relative and tried.. it was exactly like the one i tasted in kumbakonam. The above said recipe is from a magazine which also tasted good but not the one we get in kumbakonam..

Ingredients:
1 cup - 200ml
  • Moong dal – 1/2 cup
  • Potato – 1 no ( boiled and crumbled)
  • Big onion – 2 nos
  • Green chilly – 1 no
  • Biryani leaf – 1 no
  • Cinnamon – 1 inch piece
  • Cloves – 2 nos
  • Curry leaves – a few
  • Salt & water – As required
  • Oil – 1 tbsp
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds / soambu - 1 tsp
  • Green chilly - 1 no
Coriander leaves - to garnish
Method :
  • Pressure cook moong dal and potato with turmeric powder and  set aside.
  • In a kadai ,  temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..now add the chopped onions and green chillies.
  • Saute till onions turn golden brown .Add little water , salt ..cover cook for sometime .. In the mean time , grind the coconut mixture and add to the cooked onions. Stir well, add the mashed dal and potatoes. Mix it well. It will thicken immediately.Keep stirring and add little water if necessary..Check for salt..
  • Allow it to boil for 5 mins.
  • Garnish with coriander leaves and enjoy with idly !!

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April 27, 2010

Easy Mango Thokku Recipe - Raw Mango Pickle Recipes

Mango thokku recipe

Mango thokku is a very simple yet finger licking and delicious side dish for curd rice. I learnt this recipe from my MIL. Before marriage, I had tasted Andhra mango thokku recipe from my friends. But after marriage, when I saw my MIL making homemade mangai thokku very easily and quickly with less oil, I was amazed. But its of Tamil nadu style. Its a great side dish for curd rice and even chapathi too. This is one of the must try Mango recipes in this season. 

Roasted and powdered methi seeds and Asafetida/Hing are the star ingredients for any pickle recipe. So don’t skip it. Try this authentic Tamil nadu style mango thokku recipe and relish it with curd rice. I have also uploaded a full video recipe below.Please check it.Lets see how to make this delicious Raw Mango thokku recipe.

Mango thokku


Mango thokku recipe-Mangai Thokku


Mango thokku recipe-Mangai Thokku Easy mango thokku recipe - Best side dish for curd rice
Cuisine: Indian
Category: Pickle
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 200ml
  • Raw mango – 1/2 kg ( I used 1 big sized mango of 1/2 kg) OR Grated raw mango - 2.5 cups
  • Red chilli powder - 2.5 - 3 tsp
  • Methi seeds – 1 tsp ( dry roast & grind to a powder)
  • Turmeric powder – 1/2 tsp
  • Hing / Asafetida – 1/2 tsp
  • Jaggery – Big gooseberry size (adjust based on tanginess of mango)
  • Salt – As needed
To temper
  • Sesame / Gingely oil – 4 tbsp
  • Mustard seeds – 1 tsp
HOW TO MAKE MANGO THOKKU - METHOD
  • Wash the raw mango. No need to peel the skin. Grate the mango using a grater. Set aside.

  • Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely.
  • In a wide mouthed kadai,add 3 tbsp of sesame oil. Put the grated mango & required salt to it. Saute well till it becomes soft. Cover and cook the mangoes for sometime in very low flame.

  • After the mango is cooked well,add the turmeric powder, red chilli powder, hing/Asafetida and jaggery. Mix well and saute for sometime till raw smell goes off. As you mix, thokku will start to leave the sides of kadai.
  • Lastly add the roasted methi seeds powder, mix it and switch off the flame.
  • Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down, store it in an air tight container. Refrigerate and preserve for months.
Enjoy with curd rice !

Enjoy this finger licking mango thokku with curd rice. Tastes yummy !

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April 8, 2010

MAGGI NOODLES PATTIES / NOODLES RECIPES - KIDS SNACKS

Maggi Noodles patties

Maggi noodles is loved by all the kids even if they are fussy eaters. Sure there is some magic in it Smile.Though we all know it is not a much healthier option, we make it at least once or twice in a month. Let’s make the same slightly healthy as well as interesting. With this thought, I tried this Maggi noodles patties snack for my kid.
I saw this recipe in a blog long back, but  I don’t remember the name of  it. Please let me know if its your blog. I am very much thankful to you for this excellent snack. I tried it on a weekend evening. It was tasting great and we all relished this with tomato sauce .Very easy to prepare ,tastes delicious and drool worthy. I am sure kids would love this. Even we parents can’t stop with one. Bachelor’s can also try this. U may like it.

Noodles -patties

Maggi noodles patties


Noodles Patties
Maggi noodles patties - Kids favourite snacks recipe with a healthy twist.
Cuisine: Indian
Category: Kids snacks
Serves: 5-6 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
To cook in water
  • Maggi noodles - 1 small packet (tastemaker not needed)
  • Cooked Carrot,Green peas,beans - 2 tbsp each
To mix in the noodles
  • Big onion - 1 no(finely chopped)
  • Green chilli - 1 no(-do-)
  • Maida – 2 tsp
  • Garam masala powder- 1/2 tsp(add more as per ur taste)
  • Chat masala – 1/4 tsp
  • Coriander leaves – 2 tbsp(chopped finely)
  • Salt- as needed
  • Amchur powder – 1 pinch(optional)
  • Red chilli powder- 1/4 tsp(optional)
  • Cooking oil – 1 tbsp
METHOD

  • Cook the noodles in required water along with vegetables without tastemaker OR Grate the carrots and saute in a tbsp of oil along with green peas till it gets cooked.I dint use beans here.
  • Take the boiled noodles,vegetables in a wide mouthed bowl and mix all the ingredients given above to make a dough.If necessary, maida can be added for binding. ( I used 2 tsp)
Noodle patties step by step picture
  • Make small even sized balls and pat it to make a small circle.
  • Heat a dosa pan and place the patties over it.Sprinkle oil around it and cover cook for sometime. Cook  till it becomes slightly crispy &  golden brown.
  • Flip it over and repeat the same. Enjoy with tomato sauce.
    Noodles patties step by step picture1
NOTE
  • For variations,u can also try adding tastemaker, gg paste and more vegetables like beans, grated cauliflower etc whichever your kids like.
  • U can also use plain noodles instead of maggi as tastemaker is not necessary.No problem even if the noodles are over cooked.
  • I din’t use red chilli powder as my daughter doesn’t like spicy foods.So use it as per ur need.


Noodles patties


Noodles patties piece

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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 and Easy too..Try this and let me know ..
DAL SUKKA

Ingredients:
 1 cup - 250ml
  • 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 ENJOY !!
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March 27, 2010

Indian Samosa Recipe - Bakery Style Samosa Recipe

I am a big fan of bakery style Indian samosa recipe. Whenever I visit chat shops /Bakeries or Cinema theaters, I have this samosa without fail. I really wanted to try triangular shaped cripsy samosas for a long time. After seeing this post ,I got the confidence to prepare samosa recipe at home.Thanks a lot sailu for giving clear step by step pics. I tried my own by making slight changes in the actual recipe.It came out very well. I just relished it with tomato sauce. So I am posting this delectable samosa recipe for you all and for my future reference .
Bakery style Indian samosa recipe

Ingredients 
1 cup  200ml

For samosa dough :
  • Maida – 1 cup
  • Rava / Semolina – 1 tsp
  • Ice cold water – As required
  • Salt – As needed.
  • Baking soda – a pinch (optional)
  • Jeera – 1/2 tsp
For samosa stuffing :
  • Potato – 4 nos (Boiled and mashed)
  • Green peas – 1/2 cup (cooked)
  • Big onion – 2 nos (finely chopped)
  • Ginger & garlic paste -  1 tsp
  • Red chilly powder – 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaves – a few (chopped )
  • Lemon juice – a few drops
  • Salt – As required.
  • Oil – 2 tbsp
Method :
  • Knead the dough with the above said ingredients and keep it closed with a wet cloth for 20 mins.
  • Prepare the stuffing by keeping  a kadai with oil.
  • Add the onions, G& G paste and saute well till raw smell disappears.
  • Then add the spices given in the same order and mix well.
  • Finally add the crumbled potato pieces and green peas.
  • Add the required salt and mix well to become a whole mass.
  • Add water if necessary.Switch off the flame and add the lemon juice & coriander leaves.Remove the stuffing and set aside.
  • Take the dough and make small balls of equal size.
  • Shape it as given here and fill the stuffing.
  • Make the samosas and deep fry both sides till golden brown.
Enjoy with tomato ketchup / sauce.

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March 19, 2010

SAGO PAYASAM / JAVVARISI PAYASAM WITH JAGGERY - PAYASAM RECIPES


(pics updated)
Hello everybody ,
How r u all ? Sorry for absconding these days .I had an unexpected trip to my native and i was there for the past one week.Some of my readers have asked me why i am not regular in my posts .Actually  i felt happy that there are some friends who visit my blog regularly and care for me..plz be around and encourage me.Hope I’ll try to be in par & will come out with nice recipes..
Now coming to this post , every friday i do vilakku pooja at home and i usually make AVAL or  RICE payasam .Today for a change, i tried javvarisi payasam with jaggery.I learnt this from my MIL.. It came out very well and tasted yum.. But i forgot to add cashews &  cloves..   ;)
 


INGREDIENTS
  • SAGO / JAVVARISI ( I used white big ones ie..maavu javvarisi ) – 1/4 cup
  • Powdered jaggery – 1/3 cup 
  • Cardamom – 2 nos (powdered)
  • Cashew – 2 nos (fried in ghee)
  • Cloves – 1 - 2 no ( fried in ghee)
  • Ghee – 2 tsp
  • Coconut milk – 1/4 cup
  • Milk & water – As needed
METHOD :
  • Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside.
  • In the remaining ghee , fry the sabudana for 5-7 minutes in low flame till it puffs up slightly ..(  the size of the sabudana gets bigger and becomes crispy) .Do it in medium flame.Please make sure u don’t burn it..
  • Now cook the roasted sabudana with water till it turns transparent..Make sure the sabudana is not over cooked and turns mushy instead it should be visible & separate. When the sago cooks, the middle portion looks white. Take one and press it with finger. No need to wait for sabudana to become transparent. When its soft, switch off the flame. It will cook completely in the heat of water and becomes transparent.  
  • Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears.
  • Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If you feel this mixture is very thick , add some water and boil it.Don’t add milk at this point becoz it will curdle.Always Milk should be added after removing from the flame.Then add the roasted cashews, cloves and cardamom powder.
  • Remove from fire and add the coconut milk.Add some boiled milk to make it watery / thin.
Enjoy !!


TIPS :
  • If u think, u have added more jaggery and if it is very sweetish , add milk to reduce the sweetness.. Coconut milk gives  a nice  flavor & texture to this payasam , so dont forget to add it at the end.
  • Please add milk or coconut milk only after switching off the flame otherwise payasam gives  a curdled look.



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