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September 11, 2010

SUKKU MALLI THANNI / DRY GINGER- CORIANDER SEEDS TEA

I learnt this sukku malli tea from my MIL . I make this at least once in a week, specially in weekends.We have this in evening . If you prefer to have this in the morning, use ginger instead of dry ginger/sukku. It increases the appetite , improves digestion and equilizes the bile salts in our body.

Sukku malli thanni


INGREDIENTS:
  • Coriander seeds – 1.5 tbsp
  • Dry ginger – 2 inch piece
  • Karuppatti / Palm jaggery / Jaggery – 2 tbsp (adjust )
  • Lemon juice – Few drops
  • Honey – 1 tsp (optional)
Method :
  • Take the coriander seeds & dry ginger in a mixer and grind it coarse..
  • Add 2 cups of water to the ground mixture. Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity. i.e 1 cup. 
  • Strain it and add few drops of lemon juice.(check for sweetness and add honey if necessary)
Enjoy drinking hot !!

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September 3, 2010

NAAN WITHOUT YEAST AND SIMPLE ALOO/TAPIOCA KURMA

I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..
Let me start with a picture ,  
Naan with aloo kurma 1

Ingredients :
1 cup - 200ml
  • Maida / All purpose flour – 2 cups
  • Curd – 1/2 cup
  • Ghee / Gingely oil / Butter – 2 tbsp
  • Cooking soda – 2 pinches
  • Salt & water – As needed.
Method :

  • Take the flour in a wide mouthed bowl and make a dent in the center.
  • Now put the other ingredients and mix well to make a soft , smooth dough..
  • Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
  • Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
  • Make even sized balls and roll it like chapathi by dusting in maida.
  • Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..
Enjoy with this korma / gravy :)
Naan with aloo kurma 2

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August 28, 2010

NARTHANGAI / KOLINGIKAI PACHADI

I am a big fan of this pachadi..I learnt this from my MIL.She makes it very nicely. . Thanks to my MIL for preparing this just for me …Here comes the ingredients with a picture ..
naarthangai pachadi 1`

INGREDIENTS :
  • NARTHANGAI or KOLINGIKAI – 2 NOS
  • Tamarind – Big lemon size
  • Salt – 2-3 tbsp
  • Jaggery – 1 tbsp
  • Water – As needed.
To temper :
  • Cooking Oil – 3 tbsp
  • Mustard seeds – 1 tbsp
  • Urad dal – 1 tsp
  • Hing /Asafetida– 1/2 tsp
  • Green chilly – 15 – 20 nos
  • Curry leaves – 1 sprig
To dry roast & grind :
  • Fenugreek seeds – 1 tbsp
  • Turmeric powder – 1 tsp
  • Asafetida – 1/2 tsp
Method :
  • Soak tamarind in warm water for half an hour and extract the juice from it.
  • Slice the narthangai or kolingikai into concentric circles and cut into small cubes by removing the seeds.
  • Make sure u deseed properly becoz it may induce bitterness.
  • In a kadai dry roast the methi seeds till golden brown and Grind it to a fine powder along with turmeric powder & hing.
  • In the same kadai add 3 tbsp of oil and temper mustard seeds , urad dal , curry leaves , slit green chilly and 1/2 tsp of hing in the same order.Saute very nicely such that the skin of the green chillies gets shrunken & change into white color .
  • In a cooker vessel take the narthangai pieces , tempered items & tamarind extract , salt , powdered items, jaggery & required water(add the water to cover the narthangai completely).
  • Pressure cook and remove..( If u feel there is excess water , allow it to boil for sometime..)
Enjoy with curd rice :)
naarthangai pachadi

NOTE : We dont get naarthangai all round the year but we easily get kadaarangai and kolingikai .So follow the same procedure and make pachadi with these veggies ..U can see the picture of narthangai below :)
naarthangai
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August 24, 2010

Carrot Sambar Recipe For Idli - South Indian Carrot Sambar

Carrot sambar recipe
I started to make this carrot sambar recipe for my daughter when she was a kid. Its a great way to make my daughter eat this vegetable. I make it less spicy as per my baby’s taste. Its a good side dish for Idli, dosa with a nice aroma and mild sweetness of carrot. This sambar can be served for rice if you add little more tamarind. You can make it as a no onion no garlic version by skipping onion, garlic in this recipe. I have shared those points in Notes section.Try this for your family .I am sure they will love it. Lets see how to make this healthy carrot sambar recipe for Idli ,dosa.
Check out my other Idli Sambar Recipes HERE.
42 Chutney varieties
15 Idli varieties
Carrot sambar recipe

Carrot Sambar Recipe


Carrot Sambar Recipe Healthy Carrot sambar for Idli dosa
Cuisine: Indian
Category: Side dish
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200ml
  • Carrot – 2 nos
  • Toor dal + Moong dal – 1/2 cup
  • Sambar onion – 10 nos OR Big onion – 1 no
  • Sambar powder – 1.5 tsp ( add less based on kids taste)
  • Tamarind – Small gooseberry size
  • Asafetida / Hing – 2 pinches
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed.
To Temper
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Tomato – 1 no
  • Garlic flakes – 5 nos
  • Curry leaves – A few
To garnish
  • Coriander leaves - few
METHOD
  • Wash & peel the skin of carrot. Chop into slices.Chop the big onions into small cubes. If using small onions, peel the skin and set aside.In a pressure cooker, take dal, few curry leaves, a tsp of ghee and turmeric powder adding 2 cups of water. Take the sliced carrots in a small bowl, no need to add water.Place it inside the cooker. Cook for one whistle in low flame.
    • Open the cooker & mash the dal.Remove the carrot bowl. 
carrot sambar
  • Heat oil in a kadai and when it gets heated , season with mustard seeds, fenugreek seeds, curry leaves. Add onion, garlic cloves and saute until it turns transparent. Add tomato pieces and saute until mushy.
carrot sambar
  • Add the tamarind extract, hing, salt, sambar powder , turmeric powder and salt.Boil well for few minutes.
carrot sambar
  • Add cooked carrot slices and dal. Mix well and roll boil for 2 minutes.Adjust the consistency of sambar by adding required water. Garnish with coriander leaves.Transfer the sambar to a vessel and add a tbsp of ghee. Enjoy with hot Idli, dosa !!
carrot sambar


Note
  • To make this sambar for rice, add medium gooseberry sized tamarind and use 1 slitted green chillies along with onions.Do not add more tamarind. Sambar will become too sour. SKIP onion garlic and make it for festivals. 
  • You can also add potato cubes along with carrot slices.
  • For variations, skip tamarind and use 3-4 tomatoes.
  • You can use either toor dal or moong dal alone.
      Enjoy this healthy, yummy sambar with Idli, dosa !
carrot sambar recipe
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August 10, 2010

Salem Thattuvadai Set/Nippat Sandwich

thattu vadai set 3

Thattuvadai set is a most popular street food in Salem,Tamilnadu.Being a Salem girl,I used to have this snack at least once in a week before my marriage.Last week i went to my mom's place and bought few thattuvadai set for my family.I captured the making at that time and added a video here.I asked the guy about the chutney ingredients.He told the recipe roughly & he said this chutney stays good only for 3 hours.So make it fresh and serve.Based on his recipe,i tried it on my own. It came out well. If u buy a packet of readymade thattu vadai , making this set would be very easy and quick. But I prepared everything by my own including thattu vadai. So i found it a bit time consuming. Finally i was very much satisfied with the outcomeHappy



Salem Thattu Vadai Set Recipe


Salem Thattu Vadai Set Recipe How to make Salem special thattu vadai set with video !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
FOR GREEN CHUTNEY
  • Mint leaves - 1/2 cup
  • Coriander leaves – 1/2 cup (optional,He told to use only mint leaves)
  • Green chillies – 2 nos
  • Tamarind – Small berry size OR use few drops of lime juice
  • Salt & water – As needed.
FOR RED CHUTNEY
  • Cooking oil - 1 tbsp
  • Tomato - 3 nos
  • Red chilly – 5 nos
  • Salt – as needed
  • Water – As required.
  • Roasted gram – 1 tbsp (pottukadalai),optional
FOR FILLING
  • Finely chopped onions – as needed
  • Grated carrot – as needed
  • Grated beetroot - as needed ( i din't use as it was out of stock)
  • Chopped coriander leaves – a handful
  • Grated mango - as needed ( used during mango season)
  • Lemon – 1/2 no
METHOD

  • Saute the tomato,red chilly adding salt in a tsp of oil.Grind it to a thick paste adding required water.Add pottukadalai/fried gram if u wish.You can also saute one big onion and 4 garlic cloves along with tomato.
  • Prepare the green chutney by grinding all the ingredients given under “ Green chutney” to a fine thick paste.
  • Grate the onions,carrots,beetroot and chop coriander leaves.Mix well and set aside.Cut the lemon and keep it ready.
  • Take 2 thatta vadai/Nippat for making one set.Apply red chutney on one side of thattai and green chutney to one side of other thattai.
  • Keep little filling in between like a sandwich.Sprinkle lemon juice and close the sandwich.
  • Serve immediately. I enjoyed it with coffee :)
Enjoy !

RECIPE

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August 2, 2010

VEGETABLE MANCHURIAN RECIPE

I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend I prepared this along with fried rice and peas gravy. I followed Tarla dalal’s recipe. It was very nice. I’ll will post the fried rice & peas gravy soon. Now comes the vegetable manchurian,
Veg manchurian 1

Ingredients 

FOR THE BALLS
  • Cabbage – 2 cups ( shredded finely)
  • Carrot – 3 nos (grated )
  • Onions – 1 no (finely chopped)
  • Garlic flakes – 5 nos (finely chopped)
  • Green chilly – 1 no (finely chopped )
  • Ajino motto – 1/2 tsp
  • Soya sauce – 1/4 tsp
  • Maida – 5 tbsp
  • Corn flour – 2.5 tbsp
  • Pepper powder – 1/2 tsp
  • Salt & water –As needed.
FOR THE SAUCE :
  • Oil – 2 tbsp
  • Capsicum – 1 /2 no (finely chopped)
  • Onion- 1 no (Finely chopped )
  • Green chilly -  1 no (-do-)
  • Garlic flakes -  5 nos (chopped )
  • Ginger – 1 inch ( chopped )
  • Corn flour – 1/2 tbsp ( dissolve in little water )
  • Ajino motto – 1 /4 tsp
  • Tomato sauce – 1 tbsp
  • Red chilly powder – 1 /2tsp
  • Salt & water – as needed.
Spring onions /Coriander leaves & stem – to garnish
Method:
  • Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
  • Mix everything well and add water for binding if necessary .Make a dough .
  • Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
  • In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
  • Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
  • Lastly add the corn flour paste , a pinch of sugar and required water.
  • Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
  • Serve hot !!
Note :
If the sauce is too thick , add some water to thin down..
Veg manchurian


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July 22, 2010

ENNAI KATHIRIKKAI KULAMBU RECIPE - ENNAI KATHIRIKAI KUZHAMBU

Ennai-Kathirikkai-Kulambu-Recipe
In Tamil nadu, people make ennai kathirikkai kuzhambu in different ways. This is my MIL's version. Basically I am a big fan of brinjal recipes.My mom usually makes brinjal gravy for idli and stuffed  brinjal poriyal . After my marriage, I learnt some more varieties of brinjal recipes from my MIL.One among them is Ennai kathirikkai kulambu. I love this gravy a lot.Sendhil who hates brinjal loves this gravy a lot as it has pepper. It looks like puli kuzhambu but tastes different. I think most of you have your own version. Here comes our way of making it. Do try this. You will love it for sure !

If you are looking for Ennai kathirikkai kulambu with lots of oil in Chettinad style, do refer this POST.
Ennai-Kathirikai-Kuzhambu-Recipe

Ennai Kathirikkai Kuzhambu Recipe


Ennai Kathirikai Kuzhambu Recipe Ennai Kathirikai Kuzhambu Recipe - My mil's version, easy and flavourful gravy for rice
Cuisine: Indian
Category: Gravies
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Brinjal - medium sized (6 nos)
  • Tamarind - Medium gooseberry size(little (more than small gooseberry size)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp ( to saute brinjal)
To roast and grind
  • Oil - 1 tbsp
  • Chana dal - 1 tbsp
  • Urad dal - 1.5 tsp
  • Red chillies - 2-3 nos
  • Grated coconut - 2 tbsp
  • Pepper corns - 2 tsp
METHOD

  • Wash and slit brinjal halfway into 4 pieces.Immerse in water till use to prevent color change. In a kadai,heat oil and roast pepper corns.
Ennai kathrikai kuzhambu step 1
  • When it starts to splutter ,add the remaining ingredients except coconut.Roast till golden brown.Lastly add grated coconut,roast for few seconds and switch off the flame.Let them cool. Grind everything into a powder.
Ennai Kathirikai kuzhambu step 2
  • In the same kadai ,add 2 more tbsp of oil and add the slitted brinjal.Roast till it gets cooked.The skin of brinjal gets browned.It takes nearly 10 minutes. 
  • Take the tamarind extract and add the roasted brinjal to it.
Ennai Kathirikai kuzhambu step 3
  • Allow it to boil with the required salt & water. Cover and cook brinjal. After the brinjal is completely cooked,add the roasted powder and boil for some more time.Switch off the stove and serve hot.Enjoy this gravy by mixing in hot rice topped with ghee..

    Ennai Kathirikai Kuzhambu step 4


Note

  • Add more pepper corns and chillies based on ur spice level.The quantity I have given gives medium spicy taste.
  • Use Tamilnadu purple or voilet brinjal for more taste and flavour.
  • Adding ghee is a must while eating.It helps to balance the heat of brinjal and peppercorns.

Serve with hot rice adding ghee !
Ennai-kathirikai-kulambu
    Mix with hot rice topped with ghee.Tastes yummy Thumbs up


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July 12, 2010

MYSORE BONDA / ULUNDU BONDA

MYSORE BONDA 1
I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon Tongue out..

INGREDIENTS :
  • Urad dal – 1/2 cup
  • Green chilly – 1 no (optional )
  • Pepper corns – 1 – 2 tsp (slightly crushed )
  • Curry leaves – A few (chopped)
  • Coconut pieces – 1 handful ( small in size)
  • Coriander leaves – Few (chopped)
METHOD :
  • Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
  • Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
  • Mix well and make sure the batter is thick.If it is watery add little rice flour.
  • Now heat the kadai with oil and fry these bondas in batches.
Serve hot !!

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June 24, 2010

Bitter Gourd Pitlai / Pavakkai Pitlai - Bitter gourd Recipes

bitter gourd pitlai
I learnt this bitter gourd pitlai ( Pavakkai pitlai in Tamil) from my MIL. I love this pitlai a lot. I make this bitter gourd kuzhambu at least once in a week. My husband hates bitter gourd pieces but he eats this gravy alone.  This gravy tastes the best when mixed with plain rice topped with ghee. It tastes more like brahmin style arachuvitta sambar with the bitterness of pavakkai. Adding jaggery, sauting bitter gourd in oil before cooking or soaking bittergourd in curd for sometime helps to reduce the bitterness.But we like to have it as such as the bitter taste is healthy for stomach. Ok, lets see how to make bitter gourd pitlai /  pavakkai pitlai recipe below. For variations you can use brinjal / Kathirikai and make the same pitlai.

Bitter gourd pitlai recipe / Pavakkai pitlai


Bitter gourd pitlai recipe< Bitter gourd pitlai recipe - Pavakkai pitlai for rice. 
Cuisine: Indian
Category: Kuzhambu
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Bitter gourd - 1 no ( medium sized)
  • Moong dal - 1.5 tbsp
  • Tamarind - A big gooseberry size
  • Sambar powder – 1 tsp
  • Salt & water – As required
  • Grated coconut –2 tbsp
  • Urad dal – 2 tsp
  • Coriander seeds –3 tsp
  • Red chilli - 1 no ( optional)
  • Hing – 2 –3 pinches
  • Jaggery – a small berry size
  • Coriander leaves – a few to garnish.
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves - a few
METHOD

    • Soak the tamarind in water for 10 mins in hot water and extract the juice.
    • To reduce the bitterness of bitter gourd, slice it thinly and saute in 1 tbsp of oil till it becomes dark green. You can also soak the bitter gourd pieces in sour curd or buttermilk for 15 minutes, squeeze it well and then add to tamarind extract for cooking.
    • In a cooker vessel, take the tamarind juice, sliced bitter gourd pieces,moong dal, Sambar powder,salt & required water. Cook till one whistle.
pitlai tile2
    • In the mean time , heat a kadai with a tsp of oil .Roast the coriander seeds , urad dal, red chilli (optional) with 2 pinches of hing. Grind the roasted items with grated coconut to make a coarse powder or paste adding water.
pitlai tile1
    • Once the Bitter gourd is cooked , add the roasted , ground pitlai paste or powder and jaggery to it.Allow it to boil for sometime. Do the tempering and add to the gravy.
    • Garnish with coriander leaves and enjoy mixing with plain rice and ghee.
pitali tile3
    Enjoy !
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June 19, 2010

GINGER TEA RECIPE - INJI TEA - HOMEMADE GINGER TEA

I love ginger tea / inji tea a lot.. Before marriage, when I was working I used to go with my friend  to a nearby canteen at least twice a day just to have this tea. It was a flavorful , mild and tasty tea.After this , I never had a tea similar to that taste. Last week when I was surfing the net I came across a ginger tea recipe which is a bit different from the usual one we make. I immediately tried it on the same evening.To my surprise, I found its taste similar to the one I had in canteen.. I was very much satisfied ..Though ginger tea is not a special,unique recipe to share with ,  I wanted to have this post in my blog.. So here comes the inji tea recipe with a picture for u all..

Ginger tea

Ingredients:
1 cup - 250ml
  • Boiled Milk – 1 cup
  • Water – 1/2 cup
  • Tea powder – 1.5 tsp ( I used 3 roses tea powder)
  • Ginger – 2 inches (crush a little)
  • Cardamom – 1 no ( crush with skin, optional)
  • Sugar – 1.5 – 2 tsp ( depends)
Method:
  • In a wide mouthed bowl, add water and the crushed ginger & cardamom.
  • Allow it to boil for 3 mins in low flame so that the ginger gets cooked in the water and gets a nice flavor.
  • Then add the milk , sugar , tea powder. Allow it to boil for 2 mins in medium flame.
  • Strain the tea sediments and enjoy !!
Serve hot with snacks !!

Note :The ginger should be well cooked before you add the milk and other ingredients.The essence of ginger would be well absorbed into the water..
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