Pidi Kozhukattai Recipe - Chitra Pournami Recipes

I prepared this sweet pidi kozhukatai on Chitra pournami day and offered to God along with raw mango pachadi , panagam and neer mor. I am very happy, I tried this kozhukattai on my own for the first time. So far my aunty(MIL) was there with me and she used to make all these and I was just a listener. Now my in-laws are in my native, so I was in a position to do it..Thank God, it turned out so well. It dint break, it was very soft as I expected :)

Ingredients
1 cup - 250ml

Please check THIS POST for my latest recipe on sweet pidi kozhukattai using store bought rice flour

Rice flour – 1 cup Powdered jaggery – 3/4 cup Water – 1.5 cups Cardamom powder – 1/4 tsp Grated coconut –1/4 cup

Method

Heat a pan with 1cup of water and add the powdered jaggery to it. Let it melt and strain the impurities if any. The syrup starts to boil and becomes frothy. Now add the grated coconut, cardamom powder along with rice flour. Mix well till it becomes like a chapati dough. If the water is not sufficient, add little hot water.. (Keep the hot water ready before this step). First I used 3/4 cup of water to make the syrup, then I added 1/4 cup of hot water. If you feel the water is more, add rice flour. No problem:) Now remove from the flame and let it cool. Grease the idly maker plates with gingely oil . Make oval shaped balls with the dough and just press it with your fingers. (U can get an idea by looking at the picture) Steam it in the idli maker as you make idlies. Sweet pidi kozhukkatai is ready!!

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Cauliflower Kurma Recipe for chapathi, idli, rice, poori - South Indian Cauliflower Gravy

My mom makes this cauliflower kurma kuzhambu for idli, dosa, chapati and rice during weekends (South Indian cauliflower gravy in English). We call it as cauliflower Kuzhambu in Tamil. Every Sunday, my mom prepares this cauliflower gravy in the morning, take a break from regular cooking and spends the whole day with us. We relish this gravy with hot Idli or poori/roti for our breakfast, dinner and have the same gravy mixed with rice for lunch. Its a kurma kind of gravy. We have named it as “All rounder Gravy” ;). Its our family favorite recipe. I learnt this cauliflower kuruma from my mom during my recent visit to my house and tried it for our breakfast yesterday. Sendhil liked it very much and had 2 more idlis too. Thank you Amma for teaching me this easy and yummy cauliflower kuzhambu.Lets see how to make my mom’s Cauliflower gravy for idli, dosa and rice !! You can make it thin or thick in consistency as you like.

Note : To update the old pictures, I made this gravy slightly thick as side dish for chapathi and poori and shared the pictures. But my mom makes it slightly thin.

Cauliflower gravy for idli,dosa

How to make cauliflower gravy for idli,dosa and rice

Cuisine: South Indian

Category: Side dish for idli,dosa,rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250 ml Cauliflower florets – 20 nos Boiled Peas – 1/4 cup (optional, I used it) Tomato – 3 nos (finely chopped) Big onion – 1 no (finely chopped) Red chilli powder – 1- 1.5 tsp (adjust) Turmeric powder – 1/4 tsp Salt and Water – as needed. To grind Grated Coconut –  1/2 cup Ginger – 1 inch piece Garlic flakes – 5 nos Fennel seeds – 1 tsp To season Cumin seeds - 1/4 tsp Cinnamon, cloves, cardamom - 1 each  Coriander leaves – to garnish

HOW TO MAKE CAULIFLOWER PEAS KURMA

If using dried peas, soak it overnight before pressure cooking it. Frozen peas can be used directly. Wash and soak the cauliflower florets in hot water with salt and turmeric powder for 10-15 mins. Grind all the items given under “to grind” to make a smooth paste and set aside.  Heat a wok/pan with oil and do the seasoning part first.  Splutter cumin seeds. Add whole garam masala like cinnamon, clove and cardamom. Then add the chopped onion, fresh green peas and saute for a minute. Add the chopped tomato pieces and saute till mushy. Now add the ground coconut paste with water and stir fry till raw smell leaves it. Then add the red chilli powder, turmeric powder and mix it well. Add the required water and cover cook till cauliflower and peas gets cooked. Make the gravy thick if its for chapati /poori and watery for idli/dosa/rice. You can serve this kurma with ghee rice as well. Do try this gravy and enjoy your weekends:) Serve this gravy with gingely oil on top if for idli/dosa.

Note

For more flavor, you can add garam masala powder along with red chilli powder. Add 1/4 – 1/2 tsp as per your taste. Make this gravy slightly thicker if you have it for chapathi/puri else make it thin as shown in the pic below.

Prepare this easy cauliflower gravy during weekends and take a break from your regular cooking like my mom. Here is the old picture of this kurma with idli.

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Pav Bhaji Recipe | Street style | Mumbai Street Food Recipes

Pav bhaji is a worldwide popular street food originated from Mumbai, India. I prepared it for the first time yesterday and it was a super hit. It came out very well. I took this recipe from a cooking manual and made some changes by watching Mumbai street style pavbhaji YouTube videos.

Sendhil & Raksha loved it a lot and told me to make the same next day too for dinner. It was awesome in taste when had with chopped raw onions. Its a great evening snack recipe for kids. Even bachelors can try this as it has no grinding jobs. I am sure the smell of this pavbhaji masala makes everyone crave for it. Do try this for your kids & Husband after they are back home. U will get appraisals for sure. Ok, lets see how to make this Mumbai special pav bhaji at home easily. 

    

Mumbai special Pav bhaji recipe

Mumbai famous street food - Pav bhaji recipe

Cuisine: Indian

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For Bhaji 1 cup chopped mixed vegetables (carrot, cauliflower ) 2 nos - medium sized Potatoes 1/4 cup green peas To saute 2 tbsp butter 2 big onions chopped fine 2 tomatoes chopped fine 1/2 capsicum chopped fine 1 small green chilli chopped finely 1 tsp - G&G paste 2-3 tsp - Pavbhaji masala (I used MDH masala) 1/2 – 1 tsp chilli powder (adjust) 1/4 tsp- turmeric powder 1/4 tsp - sugar Kasoori methi – a pinch (optional) Salt to taste 1 cup water or vegetable broth (use according to the thickness of the bhaji) juice of 1/2 lemon. To Garnish 1 tbsp coriander chopped 1 onion chopped small pieces of lemon For Pav 6 pavs (squarish soft buns ) Butter to toast.

HOW TO MAKE PAV BHAJI - METHOD

For bhaji Wash and chop the vegetables. Pressure cook mixed vegetables and peas till well mashed for 4-5 whistles. Mash them well using a ladle/masher or hands after draining the water. Reserve the broth/vegetable water. Heat butter in a pan. Add finely chopped onion, capsicum, chilli, ginger garlic paste and saute for few minutes. Add tomatoes and saute till mushy.  Fry for 2-3 minutes till tomato turns mushy. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and cooked vegetables. Fry further 2-3 minutes (for less spice skip green chilli & use 1/2 tsp chilli pwd).  Add the reserved vegetable broth & bring to boil. Simmer till gravy is thick, stirring and mashing the masala in between. Lastly add crushed kasoori methi, lemon juice. Stir & switch off the flame immediately.  Garnish with chopped coriander leaves. For Pavs Slit pavs horizontally leaving one edge attached. (like an open book). Apply butter (as desired) and roast open on a tawa till hot and soft with the surface crisp on open side.      Serve hot with bhaji, a wedge of lemon and chopped onions. Enjoy !

Note

Adjust the quantity of spices as per your taste buds. U must add pavbhaji masala to get the real taste. Else you can add garam masala powder & little aamchoor powder but you have to compromise with the taste. Add finely chopped coriander  leaves for garnishing. Mashing the vegetable well is the key here to resemble mumbai street style pavbhaji. Adding carrot & beans is optional. U can use cauliflower, potatoes & peas alone.

Yummy pav bhaji is ready to relish with Tea !

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Very good recipes Tags: Pavbhaji recipe, Pav bhaji recipe, Mumbai Pav bhaji recipe, Paobhaji recipe, Mumbai street food pavbhaji, how to make pavbhaji, Prepare pavbhaji, Popular street foods

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Tomato Sambar Recipe For Dosa - Thakkali Sambar Without Dal

I always look for varieties of sambar/chutneys/kurma recipes for idli, dosa. Most of the Tamil people make idli/dosa at least 3-4 times in a week. Me too not an exception. Every time I used to hit my head for making side dish as I don’t like to repeat the same. So whenever I meet my friends or neighbors, I ask them about the side dish they make for idli/dosa/chapathi and try them in my kitchen. 

Last week my school friend Swarna called me and we talked more than one hour discussing our past, present etc:) I asked her about her idli sambar recipes. She told me this easy tomato sambar recipe without dal ( Thakkali sambar in Tamil) for idli,dosa. I love to try varieties of tomato recipes. So I got tempted and prepared it as a side dish for dosa. 

Basically Sendhil loves to have juicy sambar recipes more than chutney varieties for dosa. So he loved it very much.  This sambar has a mild masala flavor. It tastes well with chapathi too if you make it little thick like kurma by adding more coconut. Its a very simple and delicious recipe. Lets see how to make this yummy thakkali sambar for idli,dosa ( Tomato onion sambar) !

If interested , check out  my other tomato sambar recipes

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa

Tomato sambar without dal, coconut and spices

Thakkali kuzhambu for rice

Tomato sambar/Thakkali sambar for idli,dosa

Tomato sambar/Thakkali sambar for idli, dosa - Tastes like kurma

Cuisine: South Indian

Category: Sambar recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ripe Tomato – 2 nos (chopped ) Big onion – 1 no (finely chopped) Salt & water – as needed Coriander leaves – to garnish To grind: Grated Coconut – 2 tbsp Ginger - 1/2 inch size Garlic cloves - 2 Green chilli – 2-3 nos (I used 2) Fennel seeds/Soambu/Perunjeeragam – 1/2 tsp To season: Cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Curry leaves – few

METHOD

Chop and cook the tomatoes adding enough water. Grind all the items given under “to grind “ along with cooked tomatoes adding required water. Make it a paste. Set aside. Now heat the kadai with a tbsp of oil and season all the items given above. Add the chopped onions and saute till transparent. Add 1/2 cup of water and cook the onions till soft. Now add the ground tomato masala to it and boil till raw smell leaves it. May take 5 mins.Add water if you make it for idly/dosa. If  you make it for chapathi, add less water and make the gravy thick. Finally garnish with coriander leaves and serve!! Enjoy !

Note

Adjust the quantity of chilli as per your taste buds. Here I have not used whole spices like cinnamon, cloves etc. So this sambar tastes mildly spiced with ginger & fennel seeds flavor. If you wish, you can saute the whole spices along with onion for more masala flavor.  Garnish this sambar with coriander leaves if you have in hand.

Enjoy this yummy sambar with hot hot idli & dosa by drizzling a tsp of gingely oil !!

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Mor Kuzhambu With Oats Vada

I learnt this method from my MIL.My mom’s method is completely different from this.Check that post that too.Most of us add veggies like okra, pumpkin, cucumber etc in mor kuzhambu.But we always make masal vada and dump into it.Kuzhambu gets absorbed into vada and it tastes excellent..My husband likes this combination very much.Once I added oats and made the vada..There was no difference in taste, flavor , crispness etc.It was equally good to the usual masal vada & at  the same time healthy too:)Then i started making oats vada every time i prepare mor kuzhambu.U can enjoy this vada as a snack too ..
So here is the recipe for mor kuzhambu and vada,

Ingredients
1 cup - 200ml

• Sour curd – 1 cup
• Salt & water – as needed.

To grind:

• Grated Coconut – 3 tbsp
• Green chilly – 3 to 4 nos(increase based on the sourness of curd)
• Coriander seeds – 1 tsp
• Curry leaves - 5 leaves
• Ginger – 1 inch size
• Small onion  / Sambar onion– 3 nos
• Cumin seeds / Jeera – 1/2 tsp

To season:

• Cooking Oil or coconut oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Methi seeds – 1/8 tsp
• Urad dal – 1/2 tsp
• Red chilly –1 no (Pinch into two)

For  Oats masala vada :

• Quick Oats – 1/4 cup ( I used Quaker brand )
• Chana dal – 1/4 cup
• Toor dal – 1/8 cup
• Red chilly – 4-5 nos (adjust as per ur taste)
• Asafetida/Hing – 1/4 tsp
• Salt & water – as needed
• Oil – to deep fry

Method 

• Beat the sour curd with little water and add salt to it(Don’t worry even if it becomes watery, vada will absorb everything).Set aside.
• Grind the first 4 items ( coconut + chilli+ coriander seeds + curry leaves) given under “to grind” with water.
• Then add the last three ingredients ( Ginger, onion, cumin seeds) and run once or twice.Make it a paste.
• Now add the ground mixture to the beaten curd and check for salt.
• Keep the bowl on the stove and simmer it.Let it boil for 3-4 mins in low flame.Mix it once in the middle.By this time, the mor kuzhambu becomes frothy , it should not roll boil.
• Remove from the flame and don’t close it with the lid.  If you want, you can close it partially by keeping a ladle inside. Let it be open for sometime. Do not pour to another vessel when mor kuzhambu is hot. (It’ll become watery).
• Now heat a kadai with oil and do the seasoning part. Add it to the mor kuzhambu.

How to make vada:

• Soak the dals together for 2 hrs and grind it with red chillies, hing , oats and salt.
• Add less water to grind may be 2 tbsp.Batter should be thick and coarse.
• Now heat oil in a kadai and make vada of ur desired shape.
• Deep Fry on both sides.

Now dump these vadas into mor kuzhambu and keep it immersed for 10-15 mins.

Then take the vadas out and keep it in a separate plate because it will absorb the kuzhambu/gravy.
Yummy mor kuzhambu with oats vada is ready to serve with plain rice :)

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Sunnundalu, Corn Flour Murukku - Diwali Recipes

I saw this sunnundalu & corn flour murukku recipe in a cookery show (Vijay tv – samayal  samayal kitchen killaadigal ).As u all know sunnundalu is a famous traditional sweet in Andhra which is made using urad dal flour with jaggery.It is called as Minapa sunnundalu in Telugu.It is very easy to make at the same time tasty & healthy too.Last time when i went to my mom’s place, she gave me **roasted and ground urad dal for making murukku/Thenkuzhal.I prepared this urad dal ladoo & cornflour murukku with the leftover urad dal flour.Both came out very well.Everyone loved it.Cornflour murukku was very crunchy and flavorful.Its a great tea time snack for elders as well as kids.Apt for festivals like Diwali,Gokulashtami and Ganesh chaturthi.Do try these yummy sweet n snacks recipes & let me know your feedback.

Sunnundalu/Urad dal ladoo recipe

Sunnundalu - Traditional Andhra sweet recipe made using Urad dal flour & jaggery | Corn flour murukku - Crunchy snack for tea time !

Cuisine: Indian

Category: Sweet,Snacks

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

For urad dal ladoo **Roasted Urad dal flour - 1/2 cup Grated jaggery - 1/3-1/2 cup Melted ghee - 3-4 tbsp Cardamom - 2 nos Raw rice - 1 tsp ( optional.i dint use) For corn flour murukku Corn flour - 1/4 cup Rice flour - 1/2 cup Besan flour - 1/4 cup Softened butter - 1 tbsp Hot cooking oil - 1/2 tbsp Cumin seeds - 1/2 tsp Hing/Asafetida - 1/4 tsp Salt & water - as needed Cooking oil - to deep fry

METHOD

FOR URAD DAL LADOO : Dry 1/2 cup of roast urad dal in low to medium flame till you get nice roasted smell.Make sure you don’t change the color of urad dal.After it cools down,grind it to a fine powder.Sieve it and again grind the coarse particles.Sieve again.Measure 1/2 cup of flour and take it in a bowl.Add grated jaggery,melted ghee,cardamom powder & roasted cashews, mix well.Make small balls out of it.Arrange in a box and enjoy eating ! It stays well for a week.( Urad dal should be roasted well else u will get raw smell of dal in ladoo.So take care). FOR CORN FLOUR MURUKKU: Sieve and take all the flours together.Add chilli powder,hing,salt n cumin seeds.Mix well.Add the softened butter and spread it well with the flour.Heat oil required for deep frying.Add 1/2 tbsp of hot oil to the murukku flour.Mix well.Add the required water and make a non-sticky,soft dough. Take a star shaped mould and keep a ball of dough in the murukku press.Press the murukku in the back of ladle.After the oil is heated,drop a pinch of dough in the oil.If it rises immediately,simmer the flame & put the murukku.U can drop 3-4 murukkus in the kadai based on its size.Cook till the bubbles cease completely.Flip it once in the middle.Cook till it turns golden brown.Remove in a tissue and stack it in a box after they cool down.It tastes & flavours the best the next day. Enjoy !

Note

For variations,u can replace jaggery with powdered sugar in urad dal ladoo.Some poeple also add a tsp of raw rice while roasting urad dal.Its completely optional though. For murukku,u can use fried gram flour instead of urad dal flour but i feel urad dal flour is more flavorful.And u can use ghee instead of butter. Add more red chilli powder if u want spicy murukku.

Try this yummy,healthy ladoo n murukku recipes Enjoy your festival !

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Tirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli

I learnt this brinjal sambar recipe for idli, dosa from my Amma. It is a Tirunelveli(Tamil nadu) style Kathirikai sambar made as a side dish for Idli. My mom calls this as Kathirikai kichadi. So I've mentioned the same as title. You can call this Kathirikai gosthu, kochu etc. 

This is my most favorite sambar with brinjal. My mom makes this gravy especially for me whenever I visit her place. I am a great fan of brinjal recipes whereas Sendhil is just the opposite to me. Last week I got some fresh brinjals from my uncle’s garden. So I got tempted to make this kichadi for me and I prepared tomato sambar for my husband. It came out exactly like my mom’s preparation. I felt like eating from my mom’s hand. So I am sharing my mom’s recipe with you all.

Try this recipe only if you are an ardent brinjal fan like me. In this sambar, you can enjoy the original flavor of brinjal. Asafetida, coriander leaves and small onions used in it helps to enhance the taste and flavor. Do try this sambar and enjoy with hot idli. Don’t forget to add gingely oil while serving. Lets see how to make this Tirunelveli style Kathirikai Kichadi with new updated pictures.

Kathirikai Kichadi Recipe

Kathirikai Kichadi Recipe / Brinjal sambar - Side dish for Idli

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Brinjal - 4 nos ( medium size) (Finely chopped ) Green chilli –  3 to 4 nos ( slit cut ) Tamarind – Small gooseberry size ( soak in water ) Small onions – 15 nos ( finely chopped ) Hing / Asafetida – 2 pinches Salt & water - as needed To season Cooking oil - 1 tbsp Mustard seeds - 1/4 tsp Hing – 1/4 tsp Urad dal – 1/2 tsp Chana dal – 1 tsp Coriander leaves – a fistful ( must add  to garnish )

HOW TO MAKE KATHRIKAI KICHADI - METHOD

Wash and chop the brinjals into small pieces. Keep them immersed in water to prevent discoloration of brinjals. Slit the green chillies and set aside.chop the small onions roughly. Soak tamarind in little water and take the extract. Keep aside. Heat a pressure cooker base adding oil and saute the slitted green chillies. Add brinjals to it and mix well. Add little water,salt and pressure cook the brinjals in high flame for 2-3whistles. Open the cooker, drain the excess water in a bowl and mash the brinjals well with a whisk or a back of ladle. You can also grind the cooked brinjals to a paste if you like smooth paste like sambar. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, half of the hing and curry leaves. Saute the small onions. Add the tamarind extract and the drained water from brinjals. Allow the onions to cook well. Add  the remaining Asafetida, salt when the water boils.   After the onions are cooked,add the mashed brinjal with some water to adjust the consistency. Let the gravy boil well. Lastly garnish with coriander leaves and switch off the flame. Enjoy with hot idli adding a tsp of gingely oil/Sesame oil ! Don’t forget sesame oil adds a great taste to this kichadi.

Note

Please don’t forget to add asafetida/Hing twice here. Garnishing with coriander leaves is also a must.

Technorati Tags: Kathirikai kichadi recipe,Kathirikai kichadi,Brinjal recipes,Kathirikai sambar,Kathirikai gosthu,Side dish for idli,side dish for idli,dosa

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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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