RICE PAYASAM , MANGO PACHADI | TAMIL NEW YEAR RECIPES

Wish you all a very happy and prosperous Tamil new year:).

To celebrate Tamil new year, we usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice,  sambar, Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery, coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet, salt, tangy, sour, spicy and saline which denotes our life with all the stages. . Try these recipes, offer to god and have a great new year. Color of payasam and pachadi may vary based on the color of jaggery.

RICE PAYASAM / RICE KHEER

Ingredients

Raw Rice – 1/4 cup Moong dal – 1.5 tbsp Powdered jaggery –  3/4 cup (adjust to ur taste) Thick coconut milk – 1/4 cup Milk – 3/4 – 1 cup Cardamom powder – 1/4 tsp or 2 cardamoms powdered. Water – 3 cups (depends on the quality of rice ) Fried Cashew nuts – to decorate Fried cloves – 2-3 nos Roasted and powdered jaathikkai /Mace – a pinch

Method

Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown. Now transfer the roasted items into a cooker with adequate water. Pressure cook for 1- 2 whistles till it turns mushy. Once it is done, mash the rice well and add the jaggery and let it melt. Boil till the raw smell leaves and becomes frothy. Add water if necessary so that it doesn’t get burnt. Stir constantly. Boil in low flame.( Or you can make jaggery syrup and add to it) Mix well and then add the thick coconut milk, stir it well. Let it boil once and transfer it to the serving bowl. Then add the cardamom powder, fried cashews, cloves and jathikaai powder along with 1/4 cup of milk. As time proceeds, this payasam may get thicker, so add milk accordingly to make it watery and check for sweetness. Decorate it with saffron if you wish:)

MANGO PACHADI

Ingredients

Raw mango – 1.25 cups ( 300 gms ) Green chilly – 1 no (Finely chopped) Powdered jaggery – 1/2 cup Grated coconut – 1/4 cup Salt – very little Water – as needed. Neem flower – 1 tsp ( dry roast till nice aroma & crush it with hands) To season Oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Red chilly – 1 no (pinched) Curry leaves – a sprig

Method

Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well. Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame. Meanwhile grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture. Mix it well and season with mustard, urad dal , red chilli and curry leaves. Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve.. Pachadi is ready !!

NOTE

• If the mango is too sour , you may have to add more jaggery. To avoid this , add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
• U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..

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Vendhaya Dosai / Fenugreek Seeds Dosa / Methi Dosa Recipe With Garlic Chutney

We make this vendhaya dosai / fenugreek seeds dosa / methi dosa at least once in a month. This is very good for health. It reduces the body heat and good for stomach ulcer & diabetes. I learnt this recipe from my MIL and I made it yesterday. It was crispy, spongy and tasted great.

This fenugreek seeds dosa batter can be stored for few days in refrigerator. Poondu molaapdi/ raw garlic dry chutney is the best combination for this dosa. I have tasted this dosa with sambar, chutney, kurma etc. But nothing can beat this poondu molaapdi. U can have this dosa with coconut milk or milk mixed with jaggery syrup.

 

I used to have 2 dosas with milk and 2 dosas with molaapdi :) It may resemble like aapam, but it tastes different. Usually it is made thick like uttapam but my husband likes it crispy. So I make thick ones for me & crispy ones for him. It tastes & comes out great in either ways! Do try this vendhaya dosai with garlic chutney. It doesn't taste bitter at all if the batter is fermented well. Check out the video below for better understanding.

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney. We call it as vendhaya dosai and poondu molaapdi in Tamil.

 

Cuisine: Tamil nadu

Category: Main course

Serves: 15

Prep time: 15 Minutes

Cook time: 5 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice/ Salem rice / Parboiled rice – 2 cups • Fenugreek seeds / Methi seeds – 1.5 tbsp • Urad dal – 1 tbsp • Toor dal – 1/2 tbsp • Salt & water – as needed

HOW TO MAKE VENDHAYA DOSAI

1. Wash and soak idli rice for 4 hours.
2. Wash and soak methi seeds, urad dal and toor dal together for 4 hours.
3. Grind methi seeds and dal to a thick, smooth paste. Add soaked rice.
4. Grind to a smooth paste adding required water. Cover and ferment the batter in a vessel for 15 hours.
5. The next day, add salt. Mix well and adjust batter consistency adding little water.
6. Make crispy or thick dosa as you like. Cover and cook it drizzling oil.
7. Remove and serve with garlic chutney / Poondu molaapdi and sweetened coconut milk.

HOW TO MAKE VENDHAYA DOSAI - METHOD

Wash and soak the idli rice for 4 hours. Similarly wash and soak urad dal, toor dal and methi seeds for 4 hours. You can also soak everything together and grind in mixie too. Now grind the methi seeds along with dals with water to a thick paste. Batter will be fluffy becomes smooth. Then add the rice with required water to it, grind to make a smooth batter. Remove and transfer it to a bowl. Check for salt. Let it ferment for 10 to 15 hours or over night. The next day, add salt and mix the batter well with the ladle. Add little water if batter is too thick. Pour it on the hot dosa tawa. Spread it thin or thick, drizzle sesame oil around it once the dosa is 50% cooked.  Cover cook for 1- 2 mins in medium flame till bubbles appear and dosa cooks well. More bubbles will appear if the batter is properly fermented else dosa will smell raw and taste bitter. So make sure you ferment the batter well depending on the weather in your place.  No need to flip over.  Remove and serve hot with poondu molaapdi and sweetned coconut milk. You can make both crispy and thick dosa as you like.

POONDU MOLAPDI / GARLIC CHUTNEY

INGREDIENTS

Garlic – 1 bulb or 15 flakes. Red chilli – 5 -7 nos Grated Coconut – 1 tbsp Salt – as needed. Oil – 1 tbsp

HOW TO MAKE POONDU MOLAAPDI - METHOD

How to grind: Peel the garlic and keep it aside. Heat a kadai with oil and roast the red chillies till it turns dark brown. Now grind the garlic flakes, roasted red chillies, grated coconut with the required salt. Please don’t add water. This chutney should be coarse. Remove and Keep it in the serving bowl.

Serve with this dosa by adding sesame oil. This molapdi stays good even for 10 days when refrigerated and it tastes good with dosa & idli too.

 

 

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SUNDAKKAI PORITHA KUZHAMBU / PEA AUBERGINE GRAVY

It is also known as  Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)
I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)

Ingredients
1 cup - 200ml

• Raw Sundakkai– 1 cup
• Moong dal – 1.5 tbsp
• Tamarind – Medium gooseberry size
• Sambar powder – 1- 2 tsp ( u can use any sambar powder )
• Tomato – 1 no (Chopped)
• Turmeric powder – a pinch
• Salt & water – as needed.

To season:

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tbsp

To Grind:

• Grated coconut – 1/4 cup

Method:

• Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.

• Heat a kadai with 1 tsp of oil  and saute the sundakkai till it turns light greenish white, gets shrunken & slightly reduced in quantity.

• Now Pressure cook the sundakkai along with moong dal and chopped tomato .
• Mean while soak the tamarind in water and extract the juice from it.Add the sambar powder , salt  and a pinch of turmeric powder to it.Keep aside.
• Grind the coconut with water and make it to a paste.Set aside.
• Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
• Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
• If u feel the water is more, u can add little rice flour/corn flour( 1 tsp) to make it thick.
• Finally, temper with all the items given under “to season”.

Healthy sundakkai poricha kuzhambu is ready to serve.
Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

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Sunda Curry - Pazhang Curry - Leftover Recipes | Leftover Curry Ideas

Pazhang curry @ Sunda Curry – This name may be new to some of you. It is nothing but a thick gravy made using leftover sambar + kootu/avial + poriyal. People in Tirunelveli knows this recipe very well.
My mom used to make this on festival days like Diwali, Pongal and on No moon day / Full Moon Days. On these days,we all prepare full meals with sambar, poriyal, kootu/avial, pachadi, vadai and Payasam.

Not only on these days, we do all these items whenever we have guest at home. Sometimes theese recipes may left over excessively. During those times, my mom do this pazhang curry on that night or the next day morning by refrigerating it. My MIL also makes it and call this as Sunda curry. It serves as an excellent accompaniment for Rice, Idli/dosa. I love this mixed curry more than sambar & kootu.

We usually have it by mixing with plain rice adding few drops of gingely oil. My aachi used to make this rice in a big plate (thaambalam) make balls and feed us with papad/ appalam as side dish. I crave for those days now. Its very easy to make & at the same time we can utilize left over recipes effectively without wasting them . Friends try this sunda curry recipe if you have left over Dal+sambar+poriyal/kootu. It tastes great !

Sunda curry recipe / Pazhang curry

How to use leftover sambar,kootu,avial & poriyal

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Left over sambar, kootu/avial , poriyal – 2 cups Sesame oil – 1 tbsp Water & salt – if required. (optional)

METHOD

Mix the leftover sambar,kootu,poriyal and dal. Do not mix thayir pachadi. You can even add rasam but without sediments. Add clear rasam. Mix everything well and check for taste. Add salt & little water if needed. Heat a tbsp of gingely oil and pour this mixture. Let it boil for few minutes till the gravy thickens slightly and becomes a semi sold mixture.You will get a nice smell all over your house. Switch off the flame and let it cool down. It will thicken once it cools down. Mix with plain rice or serve as a side dish for idli, dosa. Store in a box and refrigerate. Stays good for a week if handled with a clean spoon eveytime. If needed, you can reheat whenever you need. Enjoy !

Note

You can do the tempering before you boil the mixture. But it may not be needed as sambar, kootu & poriyal are already tempered. You can also add sambar powder or red chilli powder to add more spiciness to the dish.

Enjoy this yummy sunda curry with Idli, dosa or mix with plain rice +sesame oil !!

Technorati Tags: Sunda curry recipe,Pazhang curry recipe,Pazhang curry,leftover recipes,left over recipes,leftover sambar recioes,side dish for idli dosa

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4 Dosa Varieties with dosa batter, Dosa Upma Recipe - Indian Dosa Varieties

I love dosa a lot. I never fail to eat dosa in 101 dosa varieties stall whenever I visit Big bazaar, Banashankari. When I was young, my mom used to make different types of dosa @home during weekends using Idli, dosa batter to make us eat more. I too follow the same technique for my husband & daughter to have more dosas. 

Last week, I conducted a mini dosa mela at home:) Yes, I made 4 dosa varieties along with ghee roast dosa and dosa upma for my family. I made 2-3 dosas in each variety. I prepared Coconut dosa, Onion dosa, Mixed vegetable dosa and Andhra Erra Karam masala dosa for our breakfast. Do try these dosa varieties for your family. They would love it for sure. Lets see how to make South Indian dosa varieties using dosa batter !

Dosa Varieties

4 types of dosa using Idli, dosa batter

Cuisine: South Indian

Category: Breakfast

Serves: 2 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Idli / Dosa batter – 2 cups Easy Dosa Batter, Idli dosa batter using mixie ( Use any of these batter) Coconut dosa  Fresh Grated Coconut – 1/2 cup Oil – to sprinkle Onion dosa Sliced onions - 2 nos Cooking oil - as needed Erra Karam Masala dosa Garlic cloves - 3 nos Red chilli powder – 1-2 tsp Big Onion - 1 no Tamarind - small piece (optional) Salt & water - as needed Mixed Vegetable Dosa Finely chopped carrot - 1/2 no Finely chopped capsicum - 2 tbsp Finely chopped green chillies - 1 no Finely chopped onion - 1 no Ginger - 1/2 inch piece ( Finely chopped)

METHOD

How to make coconut dosa  This dosa is purely for coconut lovers. Fresh grated coconut sprinkled over the dosa cooked adding ghee gives a nice flavor :)) Do try it for a change ! Heat dosa tawa by greasing with oil and pour a ladleful of batter. Spread a little. Don’t make it too thin, at the same time not like utappam. Thickness should be in between. Now sprinkle the grated coconut and pour little oil/ghee around the dosa and cook for a min. Flip the dosa and leave till coconut turns light golden brown. This gives the nice aroma & flavor for this dosa.Yummy coconut dosa is ready to eat!! No side dish is  needed!! Coconut lovers can surely give this a try:) How to make onion dosa Repeat the first two steps given above and spread the grated onions around with a tsp of sesame oil. Cover cook for a minute and then flip the dosa. Cover again and leave till onions turn golden brown. Flame should be medium. Serve hot with your desired chutney. We don’t need any side dish for this dosa : ))   My MIL used to make this dosa in a kadai.Heat the kadai with little oil and pour half-ladle of batter. Top up with grated onions and cover the onions by pouring another half-ladle of batter. Cover cook by pricking in the center. Serve hot!! Click THIS POST for details ! How to make Mixed Vegetable dosa Heat a kadai with a tbsp of oil and add all the finely chopped veggies (chop it like how you chop for fried rice) Saute the chopped onions, green chillies, ginger and then veggies. Keep aside. This step is optional. I add it raw sometimes. It tastes equally good! Then heat the dosa tawa and pour the ladleful of batter. Make it thick like uthappam. Sprinkle the sautéed veggies and pour little oil around it. Cook for a minute and flip it over. Cook the other side and serve hot. My husband liked this dosa the most!!        How to make Erra Karam Masala dosa I took this recipe from Srivalli’s blog. It tasted excellent! We loved it very much .It was bit spicy but very tasty. Please find the recipe here. Its a very simple recipe. Just grind onion, garlic cloves adding red chilli powder, salt and little water to make a smooth paste. Make thin or thick dosa and cook both the sides adding oil, apply the paste, drizzle some more oil and remove the dosa. No need to flip and cook it. Enjoy !

Here is the Individual Pictures of each dosa variety !

COCONUT DOSA

ONION DOSA

 

MIXED VEGETABLE DOSA

ERRA KARAM MASALA DOSA

Last but not the least , dosa upma

DOSA UPMA

Ingredients:

• Dosa – 2-3 nos (dosa shouldn’t be thin, should be slightly thicker)
• Big onion – 2 nos (slice cut )
• Red chillies – 2 nos (split into two ) or Idli powder – 1 tsp ( I used red chilli )
• Mustard seeds – 1/4 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Curry leaves – a sprig
• Coriander leaves – to garnish
• Lemon juice – a few drops.
• Oil - 1tbsp

Method:

• Cut the dosa into small bite sized pieces. set aside.
• Heat the kadai with oil and add mustard, urad, chana dal, red chilli and curry leaves and onion slices in the same order.
• Fry till onion turns transparent.
• Now add the dosa pieces and toss it well.
• Add salt if required.
• Sprinkle very little water and cover cook for a minute. Stir it in between.
• Remove from the flame and garnish with coriander leaves.
• Add 2-3 drops of lemon at the end just before serving.

Yummy dosa upma is ready. Make & give it your kids. Sure, they’ll love it:) If you want, add some boiled veggies like carrot, peas, potato etc and temper with ghee if it is for kids:)

Ok friends, I hope you enjoyed reading all dosa varieties and I am sure you will try them too. I am leaving to my native place tomorrow and will be back on Monday. See you all on Tuesday. Bye for now.

Have a great weekend ahead!! Take care:)

 

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TOMATO PULAO RECIPE | LUNCH BOX RECIPES

I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.

Ingredients:

• Rice  ( i used boiled rice ) – 1/2 cup
• Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
• Water – 3/4 cup
• Small onions – 10 nos (Peeled and cut into two )
• Boiled peas – 1/4 cup (I didn’t add )
• Garlic -  5 flakes ( peeled )
• Cashew nuts – 5 nos (Grind it to a paste)
• Red chilly powder – 1/2 - 1 tsp
• Green chilly – 1 no (slit cut )
• Salt – as  needed .
• Lime juice – a few drops

TO GRIND :

• Ginger – 1 inch size
• Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)

TO SAUTE :

• Oil – 1 tbsp
• Cinnamon – 1 small stick
• Cloves – 3 nos
• Bay leaf – 1 no
• Star anise / Marati moggu – 1 no
• Cardamom – 1 no

TO GARNISH:

• Coriander leaves – few (chopped).

Method:

• Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
• Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
• Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
• After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
• Now add the slit green chilly and ginger & coriander leaves paste.
• Saute for a minute and add the cashew paste. Stir well.
• Then add the red chilly powder and tomato puree to it.
• Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
• Now add the measured rice and water and mix it well.
• Transfer everything into a cooker and cook for 1 whistle.
• After removing from the flame add a few drops of lime juice and garnish with coriander leaves.

Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.

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CHUTNEYS FOR TRAVEL | COCONUT URAD DAL CHUTNEY, ONION CHUTNEY RECIPE

I have shared Coconut urad dal chutney & onion urad dal chutney recipes in this post. They are ideal for travel. This chutney stays good for 2 days and its an excellent side dish for idli dosa.I learnt both the chutneys from my mom.

Chutneys for travel

Chutney for travel - Coconut-urad dal chutney/ Ulutham paruppu chutney that stays good for one day without refrigeration.

Cuisine: Indian

Category: Chutney

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 250ml

Grated coconut –1 cup Urad dal – 2 tbsp Red chillies – 5-7 nos Tamarind - Small gooseberry size Salt & water – as needed Asafetida / hing – 1/4 tsp Sesame oil – 1 tbsp Cooking oil – 1 tbsp

METHOD

Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water.. Heat a kadai with cooking oil and add the red chillies , urad dal and fry till urad dal turns golden brown. Now add the hing/asafetida and switch off the flame. Transfer it to a plate and let it cool. Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once . Now add the water and grind it to a smooth paste. Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick . Now transfer it to a bowl with spoon and pack it in a separate box for travel. It tastes great with idli!!.

Serve with idli,dosa adding a tsp of gingely oil.Tastes yummy !



ONION – URAD DAL CHUTNEY

Chutneys for travel

Chutneys for travel with onion & urad dal - Stays good for 2 days without refrigeration.

Cuisine: Indian

Category: Chutneys

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Big onion – 1  ( chopped ) Small onion – 5-10 nos (peeled n chopped) Tamarind – small berry size Urad dal – 1 tbsp Red chilli – 4 nos (adjust to ur taste) Salt & water – as needed. Cooking and gingely oil – 1 tbsp each

METHOD

Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilli till light golden brown.Set aside. In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent. Grind all the above with tamarind,reqd salt and water to a smooth paste. Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional. Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame. There should be no moisture in chutney.  Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel. Tastes excellent with dosa/idli!!

Note

Both the chutneys are ideal for travel.They stay good for 2 days without refrigeration but you should saute well in oil after grinding to remove the moisture in it else it will be spoiled. Pack in an air tight box.Use a clean spoon always.Do not use your hands at any cost.

 

Pack these chutneys for idli,dosa and enjoy ur travel food !!

Technorati Tags: Chutney for travel,Onion chutney for travel,Travel chutney recipes,Chutney recipes for travel

Very good recipes Tags: Chutney for travel, Onion chutney for travel, Travel chutney recipes, Chutney recipes for travel

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