Carrot salad - preparation time 5 mins
Carrot is good for eyes when consumed raw. This salad is made of raw carrot along with lemon juice which is rich in vitamin C
Ingredients:-
Carrot – 1 cup (finely grated)
Mustard – ¼ tsp
Green chili – 1 (finely chopped)
Oil – ¼ tsp
Lemon juice – 1 tspn
Salt – to taste
Coriander leaf – 1 tbspn (finely chopped)
Preparation method:-
Mix carrot, salt, lemon juice, coriander leaf and chili in a bowl. If you want you can fry the chili with mustard and add
In a tawa heat oil & mustard. Add this to salad and serve.
Sunday, December 14, 2008
Mullaikattiya payaru, carrot & cabbage (Sprout & vegetable) salad
Sprout & vegetable salad - preparation time 10 mins
This is the only way to make people consume raw vegetables :-). Ensure that you wash all the vegetables well if you want you can wash in hot water and then peel the skin. It will take 1 day to make mung dhal sprout so you have to plan in advance if you want the salad to be protein rich. It will have the spicy and tangy taste.
Ingredients:-
Mung dhal sprouts – 1 cup (Refer sprout sundal to make mung dhal sprouts)
Cabbage – finely grated (1/2 cup)
Lemon juice – 1 tsp
Salt – to taste
Green chili – 1 or 2 (finely chopped)
Coriander leaves – 2 tbsp (finely chopped)
Carrot – finely grated (1/2 cup)
Preparation method:
Mix all the above mentioned in a bowl and garnish with coriander leaves.
Sprout salad is very health and rich in protein.
This is the only way to make people consume raw vegetables :-). Ensure that you wash all the vegetables well if you want you can wash in hot water and then peel the skin. It will take 1 day to make mung dhal sprout so you have to plan in advance if you want the salad to be protein rich. It will have the spicy and tangy taste.
Ingredients:-
Mung dhal sprouts – 1 cup (Refer sprout sundal to make mung dhal sprouts)
Cabbage – finely grated (1/2 cup)
Lemon juice – 1 tsp
Salt – to taste
Green chili – 1 or 2 (finely chopped)
Coriander leaves – 2 tbsp (finely chopped)
Carrot – finely grated (1/2 cup)
Preparation method:
Mix all the above mentioned in a bowl and garnish with coriander leaves.
Sprout salad is very health and rich in protein.
Fried onion raitha
Fried onion raitha - preparation time 15 mins
Ingredients:-
Small onion – 1 (finely chopped)
Urad dhal – ½ tbspn
Mustard – ¼ tspn
Oild – ½ tspn
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a tawa add oil, mustard. When mustard splutters add urad dhal and roast to brown color.
Add chopped onion, salt and roast till light brown.
Add to curd before you serve (because, if you add curd and keep in beginning it will become water). This goes well with rice/chapathi
Ingredients:-
Small onion – 1 (finely chopped)
Urad dhal – ½ tbspn
Mustard – ¼ tspn
Oild – ½ tspn
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a tawa add oil, mustard. When mustard splutters add urad dhal and roast to brown color.
Add chopped onion, salt and roast till light brown.
Add to curd before you serve (because, if you add curd and keep in beginning it will become water). This goes well with rice/chapathi
Lady’s finger raitha
Lady’s finger raitha - preparation time 15 mins
Ingredients:-
Lady’s finger (okra) – 1/2 cup (finely chopped)
Chili powder – ½ tsp
Cumin seed powder – ½ tsp
Oil – 1 tsp
Curd – 1 cup
Salt – to taste
Coriander leaves – 1 tsp (finely chopped)
Preparation method:-
In a tawa heat oil. Add cumin seed, lady’s finger and roast till it is brown.
Add chili powder, salt and roast till raw smell goes off and add to curd.
Garnish this raitha with coriander leaves.
Ingredients:-
Lady’s finger (okra) – 1/2 cup (finely chopped)
Chili powder – ½ tsp
Cumin seed powder – ½ tsp
Oil – 1 tsp
Curd – 1 cup
Salt – to taste
Coriander leaves – 1 tsp (finely chopped)
Preparation method:-
In a tawa heat oil. Add cumin seed, lady’s finger and roast till it is brown.
Add chili powder, salt and roast till raw smell goes off and add to curd.
Garnish this raitha with coriander leaves.
Cucumber raitha
Cucumber raitha - preparation time 10 mins
Ingredients:-
Cucumber – 1 (grated)
Salt – To taste
Ginger – 1 inch (finely chopped - optional)
Coriander leaves – 1 tsp (finely chopped)
Curd – 1 cup
Mustard – ¼ tsp
Oil – ¼ tsp
Preparation method:-
In a bowl add grated cucumber, ginger, coriander leaves and salt.
In a tawa heat oil, mustard and add to vegetable.
Add curd to this mixture before you serve (because, if you add curd and keep in beginning it will become watery). This goes well with samabar rice/chappathi.
Ingredients:-
Cucumber – 1 (grated)
Salt – To taste
Ginger – 1 inch (finely chopped - optional)
Coriander leaves – 1 tsp (finely chopped)
Curd – 1 cup
Mustard – ¼ tsp
Oil – ¼ tsp
Preparation method:-
In a bowl add grated cucumber, ginger, coriander leaves and salt.
In a tawa heat oil, mustard and add to vegetable.
Add curd to this mixture before you serve (because, if you add curd and keep in beginning it will become watery). This goes well with samabar rice/chappathi.
Tomato & onion raitha
Tomato & onion raitha - preparation time 10 mins
Ingredients:-
Small onion – 10 (finely chopped)
Tomato – 1 (finely chopped)
Mustard – ½ tsp
Urad dhal – ½ tsp
Curd – 1 cup
Oil – ¼ tsp
Green chili – 1 (finely chopped)
Preparation method:-
In a bowl add chopped onion, tomato, chili, coriander leaves and salt.
In a tawa heat oil, mustard, urad and roast. Add this to vegetable.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water. This goes well with variety rice/chappathi.
Ingredients:-
Small onion – 10 (finely chopped)
Tomato – 1 (finely chopped)
Mustard – ½ tsp
Urad dhal – ½ tsp
Curd – 1 cup
Oil – ¼ tsp
Green chili – 1 (finely chopped)
Preparation method:-
In a bowl add chopped onion, tomato, chili, coriander leaves and salt.
In a tawa heat oil, mustard, urad and roast. Add this to vegetable.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water. This goes well with variety rice/chappathi.
Onion raitha
Onion raitha - preparation time 5 to 10 mins
Ingredients:-
Big onion – 1 (chopped to one inch strings/strips)
Green chili – 1 (finely chopped)
Cilantro leaves – 1 tsp (finely chopped)
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a bowl add chopped onion, chili, coriander leaves, salt and mix well.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water.
Ingredients:-
Big onion – 1 (chopped to one inch strings/strips)
Green chili – 1 (finely chopped)
Cilantro leaves – 1 tsp (finely chopped)
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a bowl add chopped onion, chili, coriander leaves, salt and mix well.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water.
Saturday, December 13, 2008
Onion pakoda (Vengaya pakoda) or pakora
Onion pakoda (Vengaya pakoda) - Preparation time 15 mins
Mom used to make some snacks for us regularly. She used to make this which will be very tasty and melts in mouth. When I tried initially it was hard so, the flour consistency has to be adjusted to become crispy as well as soft.
Ingredients:-
Besan flour - 1 cup
Rice flour - ¼ or 1/2 cup (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Water - required amount
Sesame oil - 5 tbsp
Oil - to deep fry
Crush - 1tsp of saunf , 3 garlic pods with skin and 1/2 inch ginger
Curry leave - 6 (chopped)
Butter - 1/2 tsp
Preparation method:-
Heat the sesame oil in tawa and add to the flour (it should be hot) along salt, chili powder , crushed ginger, garlic, saunf and onion. Sprinkling water to get the flour bind.
If you take the flour in your hand and press into small pakoda it should not broke that is the consistency (that amount of water is enough so don’t add large amount of water).
If the water is less it will break when you drop the pakoda's in oil.
You can make small pakoda’s using the flour and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil.
Mom used to make some snacks for us regularly. She used to make this which will be very tasty and melts in mouth. When I tried initially it was hard so, the flour consistency has to be adjusted to become crispy as well as soft.
Besan flour - 1 cup
Rice flour - ¼ or 1/2 cup (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Water - required amount
Sesame oil - 5 tbsp
Oil - to deep fry
Crush - 1tsp of saunf , 3 garlic pods with skin and 1/2 inch ginger
Curry leave - 6 (chopped)
Butter - 1/2 tsp
Preparation method:-
Heat the sesame oil in tawa and add to the flour (it should be hot) along salt, chili powder , crushed ginger, garlic, saunf and onion. Sprinkling water to get the flour bind.
If you take the flour in your hand and press into small pakoda it should not broke that is the consistency (that amount of water is enough so don’t add large amount of water).
If the water is less it will break when you drop the pakoda's in oil.
You can make small pakoda’s using the flour and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil.
Mixed Vegetable Pakora (Kadamba pakoda)
Mixed Vegetable Pakora (Kadamba pakoda) - preparation time 25 mins
When you have 1 or 2 vegetable but, different vegetables you can try it out. Sometime we will be left out with few beans, half chow chow, one potato , one onion, etc then below will be a good snack recipe. When different types/color/variety of flower is used to make the garland then we used to call it as kadambam similarly we used different variety of vegetable to make this pakoda so the name.
Ingredients:-
Mixed chopped vegetables (Beans, Carrot, Chow chow, Onion, Potato) - 1 cup
Rice flour - 4 tbsp
Besan flour - 3 tbsp
Chili powder - 1 tsp
Asafoetida - ¼ tsp
Salt - To taste
Water - To sprinkle (only little is required to make the flour stick the vegetable)
Saunf - ½ tsp
Oil - to deep fry
Preparation method:-
Chop the vegetables to one or two inch length (thickness can be half inch). Mix all above ingredients with the vegetable.
Heat the oil and deep fry the vegetables. You can put in tissue paper to remove excess oil and serve hot.
Note: If by mistake you added more water add little rice flour, besan, chili, salt and make it thick
When you have 1 or 2 vegetable but, different vegetables you can try it out. Sometime we will be left out with few beans, half chow chow, one potato , one onion, etc then below will be a good snack recipe. When different types/color/variety of flower is used to make the garland then we used to call it as kadambam similarly we used different variety of vegetable to make this pakoda so the name.
Ingredients:-
Mixed chopped vegetables (Beans, Carrot, Chow chow, Onion, Potato) - 1 cup
Rice flour - 4 tbsp
Besan flour - 3 tbsp
Chili powder - 1 tsp
Asafoetida - ¼ tsp
Salt - To taste
Water - To sprinkle (only little is required to make the flour stick the vegetable)
Saunf - ½ tsp
Oil - to deep fry
Preparation method:-
Chop the vegetables to one or two inch length (thickness can be half inch). Mix all above ingredients with the vegetable.
Heat the oil and deep fry the vegetables. You can put in tissue paper to remove excess oil and serve hot.
Note: If by mistake you added more water add little rice flour, besan, chili, salt and make it thick
Monday, November 10, 2008
Masal vadai (Bengal gram dhal vada )
Masal vadai - preparation time 30 mins (for soaked dhal)
Every one love this vadai which will be made during evening snacks. The smell of mint, crispness of the vadai in outer portion and cooked soft portion inside will be very tasty. To enhance the taste and for digestion we will be adding ginger and fennel. when served with tea and some sweet the whole family will love you for the taste of the snack.
Ingredients:-
Channa split dhal - 1 cup
Fennel seed (Saunf) - 1 tsp
Red Chili - 3 (split into 2 pieces each) or Chili powder - 1 tsp
Ginger - 1 inch (small piece)
Onion - 1 (finely chopped)
Mint leaves - 10 or 15 finely chopped (optional)
Coriander seeds- ½ tsp (Dhania)
Curry leaves - 6 (finely chopped)
Coriander leaves - 5 (finely chopped)
Water - very little to grind the dhal
Oil - To deep fry
Salt to taste
Preparation method:-
Soak the channa spilt dhal for 3 hrs. Drain the water complete and grind with fennel, ginger, red chili, coriander seeds coarsely.
Use wiper to grind it coarsely(if you want you can sprinkle water).
To the flour add onion, mint leaves, curry leaf, coriander leaf & salt.
Initially make small balls using the dough for easy preparation. Using plastic sheet or banana leaf flatten the balls to circle (don’t make too thin it will be difficult to take). You can make in your hand also (i.e. with plastic sheet) if you can make quickly.
Heat the oil in deep frying pan and drop the vadai very slowly (usual practice is to drop on the edge of oil kadai). Fry the vadai till it is golden brown.
You can put in tissue paper to remove excess oil and serve hot.
Every one love this vadai which will be made during evening snacks. The smell of mint, crispness of the vadai in outer portion and cooked soft portion inside will be very tasty. To enhance the taste and for digestion we will be adding ginger and fennel. when served with tea and some sweet the whole family will love you for the taste of the snack.
Ingredients:-
Channa split dhal - 1 cup
Fennel seed (Saunf) - 1 tsp
Red Chili - 3 (split into 2 pieces each) or Chili powder - 1 tsp
Ginger - 1 inch (small piece)
Onion - 1 (finely chopped)
Mint leaves - 10 or 15 finely chopped (optional)
Coriander seeds- ½ tsp (Dhania)
Curry leaves - 6 (finely chopped)
Coriander leaves - 5 (finely chopped)
Water - very little to grind the dhal
Oil - To deep fry
Salt to taste
Preparation method:-
Soak the channa spilt dhal for 3 hrs. Drain the water complete and grind with fennel, ginger, red chili, coriander seeds coarsely.
Use wiper to grind it coarsely(if you want you can sprinkle water).
To the flour add onion, mint leaves, curry leaf, coriander leaf & salt.
Initially make small balls using the dough for easy preparation. Using plastic sheet or banana leaf flatten the balls to circle (don’t make too thin it will be difficult to take). You can make in your hand also (i.e. with plastic sheet) if you can make quickly.
Heat the oil in deep frying pan and drop the vadai very slowly (usual practice is to drop on the edge of oil kadai). Fry the vadai till it is golden brown.
You can put in tissue paper to remove excess oil and serve hot.
Plantain (vazhakai) roast
Plantain (vazhakai) roast - preparation time 15 to 20 mins
Plantain - 1 chopped to ½ inch circle
Chili powder - 1 tbspn
Saunf (Fennel seed) - ½ tsp (coarsely grinded)
Salt to taste
Turmeric powder - ¼ tsp
Preparation method:-
Mix the chili powder, saunf, salt, turmeric and coat the plantain.
Heat tawa and put some oil in it. Place the coated plantain and roast. Turn and roast till both sides become golden brown and bit crispy.
Plantain - 1 chopped to ½ inch circle
Chili powder - 1 tbspn
Saunf (Fennel seed) - ½ tsp (coarsely grinded)
Salt to taste
Turmeric powder - ¼ tsp
Preparation method:-
Mix the chili powder, saunf, salt, turmeric and coat the plantain.
Heat tawa and put some oil in it. Place the coated plantain and roast. Turn and roast till both sides become golden brown and bit crispy.
Yam (Senai/Karunai) roast
Yam/Senai roast - preparation time 20 to 25 mins
We have to cook the Yam along with tamarind or tamarind paste to remove the itching nature of the kizhangu. Yam is good for people who have constipation problem. Some people are afraid to take due to its itching nature try out as below roast it will be tasty and people will eat it.
Ingredients:-
Yam (Senai) - 200gmsTurmeric - ¼ tsp
Chili powder - 1 tbsp
Saunf (Fennel seed) - ½ tsp (coarsely grounded)
Salt to taste
Besan flour and rice flour - 3 tsp each.
Preparation method:-
Yam have to be chopped to squares of 1 inch and thickness of ½ inch. Boil this along with ¼ tsp tamarind; turmeric and keep aside (don’t cook too soft because it has to be roasted in tawa).
Mix the flours, chili powder, saunf, sprinkle water and coat the yam (because it has to be coated over the boiled yam. If more water added it won’t be crispy).
Heat tawa(shallow fry or roasting tawa) and put some oil in it. Place the coated yam and roast.
Turn and roast till both sides become golden brown and bit crispy.
We have to cook the Yam along with tamarind or tamarind paste to remove the itching nature of the kizhangu. Yam is good for people who have constipation problem. Some people are afraid to take due to its itching nature try out as below roast it will be tasty and people will eat it.
Ingredients:-
Yam (Senai) - 200gmsTurmeric - ¼ tsp
Chili powder - 1 tbsp
Saunf (Fennel seed) - ½ tsp (coarsely grounded)
Salt to taste
Besan flour and rice flour - 3 tsp each.
Preparation method:-
Yam have to be chopped to squares of 1 inch and thickness of ½ inch. Boil this along with ¼ tsp tamarind; turmeric and keep aside (don’t cook too soft because it has to be roasted in tawa).
Mix the flours, chili powder, saunf, sprinkle water and coat the yam (because it has to be coated over the boiled yam. If more water added it won’t be crispy).
Heat tawa(shallow fry or roasting tawa) and put some oil in it. Place the coated yam and roast.
Turn and roast till both sides become golden brown and bit crispy.
Roasted Onion Chutney (Vadhakiya vengaya chutney)
Roasted Onion and Urad dhal chutney - preparation time 10 mins
Mom used to make this chutney for fenugreek dosa (Vendaya dosai) it will be bit spicy and goes well with the slightly bitter taste vendaya dosai.
Ingredients:-
Big Onion - 2 (chop) or small onion - 20 nos
Sesame oil - 3 tbsp
Urad dhal - 2 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Red Chili - 4 (or according to your taste)
Preparation method:-
Roast 1.5 tbsp of urad dhal with little oil when it changes colour slightly add the red chili and roast till the urad turns golden brown red chili to dark red colour. Leave this to cool.
In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste. When almost ground add the roasted urad dhal. Grind the chutney coarsely.
For garnishing roast mustard, urad dhal with oil and add to chutney.
Mom used to make this chutney for fenugreek dosa (Vendaya dosai) it will be bit spicy and goes well with the slightly bitter taste vendaya dosai.
Ingredients:-
Big Onion - 2 (chop) or small onion - 20 nos
Sesame oil - 3 tbsp
Urad dhal - 2 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Red Chili - 4 (or according to your taste)
Preparation method:-
Roast 1.5 tbsp of urad dhal with little oil when it changes colour slightly add the red chili and roast till the urad turns golden brown red chili to dark red colour. Leave this to cool.
In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste. When almost ground add the roasted urad dhal. Grind the chutney coarsely.
For garnishing roast mustard, urad dhal with oil and add to chutney.
Home remedies
We can do certain remedies from spices/vegetables/fruits which we use in our daily life. This helped me in many ways without taking tablets. You people can also get benefited by the remedies naturally. Try it out these handy tips and provide your inputs.
Note: If any problem is long lasting consult a good doctor.
For Headache:-
Bring down body heat:-
For sore throat:- Gurgle hot water (bearable heat) with 2 tblspoon of rock salt 3 or 4 times a day. You can feel the relief.
For mouth ulcer:-
For Cough:-
Green tea is an antioxidant. You can take green tea (without milk & sugar) regularly. But pregnant or feeding women should not take this. Green tea will keep you much active.
Note: If any problem is long lasting consult a good doctor.
For Headache:-
- Chew 2 or 3 cloves. The juicy from cloves will be spicy and you feel bit relaxed after this.
- Make some paste from dry ginger and make it hot. You can apply this on your forehead to get relief from headache.
- Headache & indigestion - Take 3 or 4 tsp of lime juice, half tsp salt and add to 100 ml of hot water. If you take it hot you feel very much relived.
Bring down body heat:-
- Dry roast jeera and boil it with water and drink regularly it is good for health.
- Take one or 2 drop of castor oil and put on your head. It will bring down the body temperature. It is too cold so, take care.
- Soak few ½ tsp fenugreek seed (venthayam) in 3 tblsp of curd overnight and in morning take it in empty stomach.
- Soak one cup of cooked and cooled rice 2 cups of water. Add washed and chopped curry leaves, finely chopped 3 small onions, 3 tsp of curd, required salt to the rice and leave for 3 or 4 hours. Take this rice which will make body cool.
- If possible and in Tamilnadu take oil bath atleast once in a week. It will relax the nerves and when massaging oil in your head you will feel relaxed.
- Soak feenugreek seed overnight and grind to paste. Apply this paste for few mins (20 or 30) in your head and wash it off.
For sore throat:- Gurgle hot water (bearable heat) with 2 tblspoon of rock salt 3 or 4 times a day. You can feel the relief.
For mouth ulcer:-
- Take 2 tsp of sesame oil (Nalla ennai) in mouth and gurgle for 10 to 15 mins. And split the oil. Repeat this for 2 or 3 times a day. Repeat this for 2 or 3 days. The mouth ulcer will get cured without any tablets.
- Take manathakkali keerai (Solanum nigrum ) and chew it 3 or 4 times a day. Chew and keep the juice in mouth for few minutes for good remedy.
- Take mung dhal in some source (either in kootu/sambar/side dish).
- Take tender coconut water twice for few days.
- I tried gurgle with coconut oil once. it also worked well.
For Cough:-
- Grind pepper coarsely and roast with ghee and take.
- Heat dates with ghee and take it.
- Add pinch of turmeric powder with milk and take it hot.
Green tea is an antioxidant. You can take green tea (without milk & sugar) regularly. But pregnant or feeding women should not take this. Green tea will keep you much active.
Onion & Coriander Chutney
Onion & Coriander Chutney - preparation time 10 to 15 mins
Ingredients:-
Onion - 1 (chop)
Coriander (remove roots and chop the leaf along stem) - ½ cup
Sesame oil - 3 tbsp
Urad dhal - 1 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Chili - 3
Preparation method:
Roast the chili separately with little oil. In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste and chopped coriander leaves.
For garnishing roast mustard, urad dhal with oil and add to chutney. If you want you can fry the chutney in pan.
Ingredients:-
Onion - 1 (chop)
Coriander (remove roots and chop the leaf along stem) - ½ cup
Sesame oil - 3 tbsp
Urad dhal - 1 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Chili - 3
Preparation method:
Roast the chili separately with little oil. In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste and chopped coriander leaves.
For garnishing roast mustard, urad dhal with oil and add to chutney. If you want you can fry the chutney in pan.
Spicy Onion chutney (Kara chutney)
Spicy Onion chutney (Kara chutney) - preparation time 5 to 10 mins
We won't consume onion raw this chutney is made with raw small onion & garlic. This will be very spicy so even little amount of chutney is enough. My mom used to grind this chutney using ammi (stone grinder). Once when i tried my hands started burning. Take care while grinding. If it burn's wash with water and apply coconut oil.
Ingredients:-
Small onion - 10
Red chili - 6
Garlic pod - 5
Mustard - ¼ tsp
Sesame oil - 2 tbspn
Salt - To taste
Preparation method:-
Chop onion, garlic, red chili and grind with little water and salt.
In a tawa/pan roast mustard seed with oil. Add to chutney and serve with hot idli/dosa
We won't consume onion raw this chutney is made with raw small onion & garlic. This will be very spicy so even little amount of chutney is enough. My mom used to grind this chutney using ammi (stone grinder). Once when i tried my hands started burning. Take care while grinding. If it burn's wash with water and apply coconut oil.
Ingredients:-
Small onion - 10
Red chili - 6
Garlic pod - 5
Mustard - ¼ tsp
Sesame oil - 2 tbspn
Salt - To taste
Preparation method:-
Chop onion, garlic, red chili and grind with little water and salt.
In a tawa/pan roast mustard seed with oil. Add to chutney and serve with hot idli/dosa
Pudina (Mint chutney) Thogayal
Pudina (Mint chutney) Thogayal - preparation time 10 mins
Pudina is a nutritional green. When people don't feel like eating make this chutney spicy people will like.
Ingredients:-
Pudina leaves - 2 cup (clean and drain the water)
Coriander leaves - ½ cup
Grated coconut - 3 tbspn
Green chili - 1 or 2 (you can add according to your spice level)
Roasted urad dhal - 2 tbspn
Mustard - ¼ tsp
Urad dhal - 2 tsp
Sesame oil - 2 tsp
Tamarind - ¼ tsp
Salt to taste
Water - required amount
Preparation method:-
Roast 2 tsp of urad dhal in 1 tsp of oil. Coarsely grind and keep.
Fry pudina, green chili in little oil (when fired it will become very less).
In a mixer add grated coconut, pudina, coriander leaves, chili, roasted urad dhal, tamarind paste, salt and little water (Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti.
Pudina is a nutritional green. When people don't feel like eating make this chutney spicy people will like.
Ingredients:-
Pudina leaves - 2 cup (clean and drain the water)
Coriander leaves - ½ cup
Grated coconut - 3 tbspn
Green chili - 1 or 2 (you can add according to your spice level)
Roasted urad dhal - 2 tbspn
Mustard - ¼ tsp
Urad dhal - 2 tsp
Sesame oil - 2 tsp
Tamarind - ¼ tsp
Salt to taste
Water - required amount
Preparation method:-
Roast 2 tsp of urad dhal in 1 tsp of oil. Coarsely grind and keep.
Fry pudina, green chili in little oil (when fired it will become very less).
In a mixer add grated coconut, pudina, coriander leaves, chili, roasted urad dhal, tamarind paste, salt and little water (Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti.
Coconut & red chili chutney
Coconut & red chili chutney - preparation time 10 mins
This is my very favourite chutney. I love this chutney very much than the green chili & coconut chutney. Particularly with mom's roasted dosa and this chutney granished with chopped and roaste small onion.
Ingredients:-
Grated coconut - 2 cup or 200 gms
Red chili - 2 (you can add according to your spice level)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Roasted channa (pottukadalai) - 1 tbsp
Sesame oil - 2 tsp
Small onion - 2 (chopped)
Garlic - 3 pods (optional)
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, roasted channa dhal, chili, salt, onion, garlic and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti.
Note: You can also chop the onions and add to the roasted mustard, urad dhal and garnish instead of grinding with coconut it will taste differently.
This is my very favourite chutney. I love this chutney very much than the green chili & coconut chutney. Particularly with mom's roasted dosa and this chutney granished with chopped and roaste small onion.
Ingredients:-
Grated coconut - 2 cup or 200 gms
Red chili - 2 (you can add according to your spice level)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Roasted channa (pottukadalai) - 1 tbsp
Sesame oil - 2 tsp
Small onion - 2 (chopped)
Garlic - 3 pods (optional)
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, roasted channa dhal, chili, salt, onion, garlic and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti.
Note: You can also chop the onions and add to the roasted mustard, urad dhal and garnish instead of grinding with coconut it will taste differently.
Easy tomato Chutney
Easy tomato Chutney - preparation time 10 mins
This is quick version of thakkali kosthu. If ingredients are available can be made with in few mins.
Ingredients:-
Tomato - 2 (finely chopped).
Onion - 2 (finely chopped i.e. small squares)
Red chili - 2 (make to 2 pieces each)
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Kosthu podi - 1 tsp
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Preparation method:-
In a tawa add 1 tsp oil, mustard, urad dhal & chili. When dhal is golden brown add the chopped onion, tomato, turmeric and fry of few mins. Add water, salt and boil till the ingredients are cooked.
Add kosthu podi, mix well.
Finally transfer to a bowl and garnish with curry and coriander leaves. This chutney can be taken with dosa/idli.
Note: If you want more spice you can also add chili powder.
This is quick version of thakkali kosthu. If ingredients are available can be made with in few mins.
Ingredients:-
Tomato - 2 (finely chopped).
Onion - 2 (finely chopped i.e. small squares)
Red chili - 2 (make to 2 pieces each)
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Kosthu podi - 1 tsp
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Preparation method:-
In a tawa add 1 tsp oil, mustard, urad dhal & chili. When dhal is golden brown add the chopped onion, tomato, turmeric and fry of few mins. Add water, salt and boil till the ingredients are cooked.
Add kosthu podi, mix well.
Finally transfer to a bowl and garnish with curry and coriander leaves. This chutney can be taken with dosa/idli.
Note: If you want more spice you can also add chili powder.
Coconut chutney
Coconut chutney - preparation time 10 mins
Very easy to make chutney.
Ingredients:-
Grated coconut - 1 cup
Green chili - 2 or 3 (you can add according to your spice level)
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
Heat 1 tsp oil to tawa with mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti/pongal/vadai.
Very easy to make chutney.
Ingredients:-
Grated coconut - 1 cup
Green chili - 2 or 3 (you can add according to your spice level)
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
Heat 1 tsp oil to tawa with mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti/pongal/vadai.
Coconut & coriander leaf chutney
Coconut & coriander leaf chutney - preparation time 10 mins
Ingredients:-Grated coconut - 1 cup or 100 gms
Green chili - 2 (you can add according to your spice level)
Coriander leaf - one bunch (Wash it and chop it)
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt, coriander leaf and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti
Ingredients:-Grated coconut - 1 cup or 100 gms
Green chili - 2 (you can add according to your spice level)
Coriander leaf - one bunch (Wash it and chop it)
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt, coriander leaf and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti
Coconut & ginger chutney
Coconut & ginger chutney - preparation time 10 mins
Ingredients:-
Grated coconut - 2 cup or 200 gms
Green chili - 1 (you can add according to your spice level)
Ginger - one small piece
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Tamarind paste - ¼ tsp (little amount to taste)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt, tamarind, ginger and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti
Ingredients:-
Grated coconut - 2 cup or 200 gms
Green chili - 1 (you can add according to your spice level)
Ginger - one small piece
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Tamarind paste - ¼ tsp (little amount to taste)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt, tamarind, ginger and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti
Tomato Chutney
Tomato Chutney - prepration time 10 mins
Ingredients:-
Tomato - 2 (finely chopped).
Onion - 2 (finely chopped i.e. small squares)
Red chili - 3 (make to 2 pieces each)
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Coriander seed - ½ tsp
Salt to taste
Channa split dhal (thuvaram parupu) - ½ tsp
Preparation method:-
In a tawa add 1 tsp oil, mustard, urad dhal & chili. When dhal is golden brown add the chopped onion turmeric and fry of few mins. Add water, salt and boil till the ingredients are cooked.
Boil the tomato and peel of the skin. Grind it to paste and add to cooked onion.
Dry roast the coriander seed, channa dhal and 1 chili in a tawa. When flavor comes cool it, grind coarsely (without adding water) and add to above chutney and boil it for few mins.
Finally transfer to a bowl and garnish with curry and coriander leaves. This chutney can be taken with dosa/idli.
Ingredients:-
Tomato - 2 (finely chopped).
Onion - 2 (finely chopped i.e. small squares)
Red chili - 3 (make to 2 pieces each)
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Coriander seed - ½ tsp
Salt to taste
Channa split dhal (thuvaram parupu) - ½ tsp
Preparation method:-
In a tawa add 1 tsp oil, mustard, urad dhal & chili. When dhal is golden brown add the chopped onion turmeric and fry of few mins. Add water, salt and boil till the ingredients are cooked.
Boil the tomato and peel of the skin. Grind it to paste and add to cooked onion.
Dry roast the coriander seed, channa dhal and 1 chili in a tawa. When flavor comes cool it, grind coarsely (without adding water) and add to above chutney and boil it for few mins.
Finally transfer to a bowl and garnish with curry and coriander leaves. This chutney can be taken with dosa/idli.
Curd rice (Thalicha thayirsadam)
Curd rice (Thalicha thayir sadam) - preparation time 20 or 25 mins
Curd rice made with ginger, carrot and chili will be very good and healthy to consume
Ingredients:-
Coriander leaf - 1 tbsp (chopped finely)
Green chili - 2/3 (finely chopped)
Urad dhal - 2 tbsp roasted to light brown
Carrot - 4 or 5 tbsp (finely chopped)
Ginger - 1 inch (finely chopped)
Green grapes - 10 or 15
Mustard seed - ½ teaspoon
Split Channa dhal - 1 tbsp
Salt - to taste
Oil - 1 table spoon
Cashew nuts - 6 (finely chopped)
Curry leaves - 2 tbsp finely chopped
Milk - 1 cup
Preparation method:-
Pressure cook 1 cup rice with 1:3.5 (water 2.5 cup+ milk 1 cup).
In a tawa add oil, mustard, dhal, cashew, chili, curry leaves and carrot. Fry till raw smell of carrot goes of.
Mash the pressure cooked rice with curd. To the rice add above garnishing, grapes, curry leaves, salt, ginger. Mix well and serve curd rice (thayir sadam) with pickle.
Curd rice made with ginger, carrot and chili will be very good and healthy to consume
Ingredients:-
Coriander leaf - 1 tbsp (chopped finely)
Green chili - 2/3 (finely chopped)
Urad dhal - 2 tbsp roasted to light brown
Carrot - 4 or 5 tbsp (finely chopped)
Ginger - 1 inch (finely chopped)
Green grapes - 10 or 15
Mustard seed - ½ teaspoon
Split Channa dhal - 1 tbsp
Salt - to taste
Oil - 1 table spoon
Cashew nuts - 6 (finely chopped)
Curry leaves - 2 tbsp finely chopped
Milk - 1 cup
Preparation method:-
Pressure cook 1 cup rice with 1:3.5 (water 2.5 cup+ milk 1 cup).
In a tawa add oil, mustard, dhal, cashew, chili, curry leaves and carrot. Fry till raw smell of carrot goes of.
Mash the pressure cooked rice with curd. To the rice add above garnishing, grapes, curry leaves, salt, ginger. Mix well and serve curd rice (thayir sadam) with pickle.
Friday, October 10, 2008
Jaggery rice (Sakkarai pongal)
Jaggery rice (Sakkarai pongal) - preparation time 30 mins
During pongal festival this rice is a must. My mom used to make candy rice along with jaggery rice. It will be very tasty my husband likes this rice. It goes well with masal vadai.
I used to make in below method which will be quick and easy. My mother and mil used to cook rice separately in a brass pot and prepare which will be bit time consuming.
Also refer kalkandu pongal for pongal special recipes
Ingredients:-
Rice - 2 cup/200 gm (If you cook normally rice with 1:3 ratio of water cook with little more water for this 1:3.5)
Mung split dhal - 2 tbsp
Jaggery - 150 gms
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Raisins - 6
Water - little to melt jaggery and prepare jaggery syrup.
Preparation method:
Pressure cook the rice with mung dhal with above proportion of water.
Melt the jaggery with water and filter it to remove the dirt/mud in it.
Boil the jaggery till it becomes thick (if you cool and press in hand one sting).
Now mash the cooked rice mix with the syrup and cook again. Slowly the rice will absorb the syrup and texture of the rice will become brown. Switch of the flame.
In a pan add ghee, cashew and raisin. Roast to light brown and add to sakarai pongal. Serve this hot with ghee and masal vadai.
During pongal festival this rice is a must. My mom used to make candy rice along with jaggery rice. It will be very tasty my husband likes this rice. It goes well with masal vadai.
I used to make in below method which will be quick and easy. My mother and mil used to cook rice separately in a brass pot and prepare which will be bit time consuming.
Also refer kalkandu pongal for pongal special recipes
Ingredients:-
Rice - 2 cup/200 gm (If you cook normally rice with 1:3 ratio of water cook with little more water for this 1:3.5)
Mung split dhal - 2 tbsp
Jaggery - 150 gms
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Raisins - 6
Water - little to melt jaggery and prepare jaggery syrup.
Preparation method:
Pressure cook the rice with mung dhal with above proportion of water.
Melt the jaggery with water and filter it to remove the dirt/mud in it.
Boil the jaggery till it becomes thick (if you cool and press in hand one sting).
Now mash the cooked rice mix with the syrup and cook again. Slowly the rice will absorb the syrup and texture of the rice will become brown. Switch of the flame.
In a pan add ghee, cashew and raisin. Roast to light brown and add to sakarai pongal. Serve this hot with ghee and masal vadai.
Tamil names of vegetables, fruits, spices,etc
Tamil names of vegetables, fruits, spices,etc
We know the vegetable names either in English or in Tamil for certain vegetables or ingredients. I took the list from various sources and consolidated. This list might be very handy for you at that time.
Solanum nigrum - Manathakkali keerai
Amaranthus gangeticus - Mulai keerai
Curry leaves - Karuveppelai
Cilantro leaf - Kothamali elai
Greens - Keerai
Mint - Pudina
Taro - Sepan kizhangu
Sweet potato - Sakaravalli kizhangu
Cassava - Kappa kizhangu
Potato - Urulai kizhangu
Yam - Karunai kizhangu
Tapioca - Maravalli kizhangu
(Daikon) Radish - Mullangi
Drumstick - Murungaikai
(Egg plant) Brinjal - Katharikai
(Banglore brinjal) Chayote - Chowchow
Tomato - Thakkali
Cabbage - Muttaikose
Turkey berry/Devils fig/Prickly nightshade - Sundaikkai
Okra (Ladys finger) - Vendakai
Bell pepper - Kudai millagai
Turnip - Noolkol
Bitter gourd - Pakarkai
Snake gourd - Pudalankai
Bottle gourd - Sorrakai
Ivy gourd - Kovakkai
Ridge gourd - Pirkankai
Ash gourd - Venn poosanikai
(Thin beans) Yard long bean - Karamani
(Broad beans) Lab Lab - AvaraikkaiPlantain - Vazhakai
Cluster bean - Kothavarangai
Garlic - Poondu
Ginger - Ingi
Tamarind - Puli
Dry ginger - Sukku
Lemon - Elumichai pazham
Pepper - Millagu
Coriander seed - Dhania
Chili - Milagai
Onion - Venkayam
Coconut - Thenkai
Galangal (Mango ginger) - Mangai ingi
Asafoetida - Perungayam
Mustard - Kadugu
Feenu greek - Venthayam
Cumin - Jeeragam
Saunf - Perun jeeragam
Poppy seeds - Kasakasa
Cucumber - Vellarikai
Winter melon - Poosanikai or Neer poosanikai
Pumpkin - Parangikai
Channa dhal or Bengal gram - Kadalai paruppu
Chick pea - Kondaikadalai
Toor dhal - Thuvaram paruppu
Mung dhal - Pasi payaru
Mung spilt dhal (without skin) - Pasi parupu
(Black gram) Urad dhal - Ollutham paruppu
Dolichos bean - Mochakottai
Red kidney beans - Rajma
Moth bean - Brown payaru
Cow pea or black eyed pea - Vellai karamani
Pigeon pea - Kancha pattani
Ragi (Finger millet) - Kelvaragu
Barnyard millet - Kuthiraivali arisi
Kodo millet - Varagu arisi
Little millet - Samai arisi
Foxtail millet - Theenai
Pearl millet - Kambu
Proso millet - Panivaragu
Peanut (Groundnut) - Verkadalai
Corn - Sollam
Horse gram - Kollu
Wheat - Kothumai
Cinnamon - Pattai
Star anise - Anashuppu
Aniseed - Shombu
Cubeb (tailed pepper) - Vall milagu
Turmeric - Manjal
Long pepper - Kandanthippili
Ajwain or Bishop's weed - Omam
Nutmeg - Jathikkai
Acorus calamus - Vasambu
Alpinia galanga - Sitharathai
Marjoram - Maruvu
Pepper long - Tippili
Sweet flag - Vasambu
Gooseberry - Nellikai
Almond - Badam paruppu
Sesame - Ellu
Cashew - Mundiri
Grapes - Thirachai
Saffron - Kumkumapoo
Custard apple - Sita pazham
Dates - Pericham pazham
Guva - Goiyya pazham
Musk Melon - Keerini pazham
Banana - Vazhai pazham
Pomegranate - Madulam pazham
Pineapple - Annasi pazham
Jaggery - Vellam
Celery - Ajmoda
Bael - Vilam pazham
Butter - Vennai
Ghee - Nei
Castor oil - Veelakkennai
Groundnut oil - Kadalai ennai
Aloevera - Kathazhai (or Sothu Kathazhai)
Fig - Athi pazham (if in big size it is seemai athi)
We know the vegetable names either in English or in Tamil for certain vegetables or ingredients. I took the list from various sources and consolidated. This list might be very handy for you at that time.
Solanum nigrum - Manathakkali keerai
Amaranthus gangeticus - Mulai keerai
Curry leaves - Karuveppelai
Cilantro leaf - Kothamali elai
Greens - Keerai
Mint - Pudina
Taro - Sepan kizhangu
Sweet potato - Sakaravalli kizhangu
Cassava - Kappa kizhangu
Potato - Urulai kizhangu
Yam - Karunai kizhangu
Tapioca - Maravalli kizhangu
Drumstick - Murungaikai
(Egg plant) Brinjal - Katharikai
(Banglore brinjal) Chayote - Chowchow
Tomato - Thakkali
Cabbage - Muttaikose
Turkey berry/Devils fig/Prickly nightshade - Sundaikkai
Okra (Ladys finger) - Vendakai
Bell pepper - Kudai millagai
Turnip - Noolkol
Snake gourd - Pudalankai
Bottle gourd - Sorrakai
Ivy gourd - Kovakkai
Ridge gourd - Pirkankai
Ash gourd - Venn poosanikai
(Broad beans) Lab Lab - AvaraikkaiPlantain - Vazhakai
Cluster bean - Kothavarangai
Ginger - Ingi
Tamarind - Puli
Dry ginger - Sukku
Lemon - Elumichai pazham
Pepper - Millagu
Coriander seed - Dhania
Chili - Milagai
Onion - Venkayam
Coconut - Thenkai
Galangal (Mango ginger) - Mangai ingi
Asafoetida - Perungayam
Mustard - Kadugu
Feenu greek - Venthayam
Cumin - Jeeragam
Saunf - Perun jeeragam
Poppy seeds - Kasakasa
Cucumber - Vellarikai
Winter melon - Poosanikai or Neer poosanikai
Pumpkin - Parangikai
Channa dhal or Bengal gram - Kadalai paruppu
Chick pea - Kondaikadalai
Toor dhal - Thuvaram paruppu
Mung dhal - Pasi payaru
Mung spilt dhal (without skin) - Pasi parupu
(Black gram) Urad dhal - Ollutham paruppu
Dolichos bean - Mochakottai
Red kidney beans - Rajma
Moth bean - Brown payaru
Cow pea or black eyed pea - Vellai karamani
Pigeon pea - Kancha pattani
Ragi (Finger millet) - Kelvaragu
Barnyard millet - Kuthiraivali arisi
Kodo millet - Varagu arisi
Little millet - Samai arisi
Foxtail millet - Theenai
Pearl millet - Kambu
Proso millet - Panivaragu
Peanut (Groundnut) - Verkadalai
Corn - Sollam
Horse gram - Kollu
Wheat - Kothumai
Cinnamon - Pattai
Star anise - Anashuppu
Aniseed - Shombu
Cubeb (tailed pepper) - Vall milagu
Turmeric - Manjal
Long pepper - Kandanthippili
Ajwain or Bishop's weed - Omam
Nutmeg - Jathikkai
Acorus calamus - Vasambu
Alpinia galanga - Sitharathai
Marjoram - Maruvu
Pepper long - Tippili
Sweet flag - Vasambu
Cloves - Lavangam
Cardamom - ElakkaiGooseberry - Nellikai
Almond - Badam paruppu
Sesame - Ellu
Cashew - Mundiri
Grapes - Thirachai
Saffron - Kumkumapoo
Custard apple - Sita pazham
Dates - Pericham pazham
Guva - Goiyya pazham
Musk Melon - Keerini pazham
Banana - Vazhai pazham
Pomegranate - Madulam pazham
Pineapple - Annasi pazham
Jaggery - Vellam
Celery - Ajmoda
Bael - Vilam pazham
Butter - Vennai
Ghee - Nei
Castor oil - Veelakkennai
Groundnut oil - Kadalai ennai
Aloevera - Kathazhai (or Sothu Kathazhai)
Fig - Athi pazham (if in big size it is seemai athi)
Saturday, September 27, 2008
Tamarind (Pulisadam) rice
Tamarind rice - preparation time 25 minutes
My favourite recipe while traveling. When we travelled to granny's place for summer holidays in train, mom used to make pulisadam, curd rice, idli and thengai thogayal. We really enjoyed the train journey with yummy food and other snacks which will come in train (like guava, jack fruit, cucumber,etc). We had a very good practise in our home i.e. not to take any outside cooked snack or food.
After several years when I travelled to onsite trip mom several time packed tamarind rice and gave. When I land and settle down first thing is to share this with friends, colleague and enjoying the yummy pulisadam in onsite. Even if we go to any level our taste for food don't go. We can find happiness and peace in each and every small thing. Be happy and healthy.
Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Sesame oil - 2 tbsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Ground nut - 1 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavour)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Cooked rice - 2 cup/200gms of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed / broken.
To roast and ground:-
Dhania - 2 tsp
Red chili- 1 (remove the seeds if you don't want the rice to be spicy)
Channa dhal - 1/2 tsp
Pepper - 4 or 5
Fenu greek seed - 1/4 tsp and even less if you are going to garnish with fenugreek seed.
Dry roast the above roast and ground ingredients till nice aroma comes. In a mixer, grind the puliyodarai powder ingredients coarsely.
Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder), jaggery and salt. Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Take the rice and add gravy according to your taste. The gravy might be more so, add required amount. You can keep the gravy and use for 2 days
You mix using fork or your clean hand (only after washing your hand) along with the pulisadam powder.
To get the texture of pulisadam you have to garnish the rice with 1 tbsp of hot sesame oil.
In a tawa add 1/2 tsp of oil, mustard seed, bengal gram, urad dhal and ground nut.
Add one after another for roasting when mustard seed splutter. Roast to golden brown and mix with pulisadam.
You can add few more chopped fresh curry leaves to bring added flavour.
My favourite recipe while traveling. When we travelled to granny's place for summer holidays in train, mom used to make pulisadam, curd rice, idli and thengai thogayal. We really enjoyed the train journey with yummy food and other snacks which will come in train (like guava, jack fruit, cucumber,etc). We had a very good practise in our home i.e. not to take any outside cooked snack or food.
After several years when I travelled to onsite trip mom several time packed tamarind rice and gave. When I land and settle down first thing is to share this with friends, colleague and enjoying the yummy pulisadam in onsite. Even if we go to any level our taste for food don't go. We can find happiness and peace in each and every small thing. Be happy and healthy.
Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Sesame oil - 2 tbsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Ground nut - 1 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavour)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Cooked rice - 2 cup/200gms of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed / broken.
To roast and ground:-
Dhania - 2 tsp
Red chili- 1 (remove the seeds if you don't want the rice to be spicy)
Channa dhal - 1/2 tsp
Pepper - 4 or 5
Fenu greek seed - 1/4 tsp and even less if you are going to garnish with fenugreek seed.
Dry roast the above roast and ground ingredients till nice aroma comes. In a mixer, grind the puliyodarai powder ingredients coarsely.
Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder), jaggery and salt. Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Take the rice and add gravy according to your taste. The gravy might be more so, add required amount. You can keep the gravy and use for 2 days
You mix using fork or your clean hand (only after washing your hand) along with the pulisadam powder.
To get the texture of pulisadam you have to garnish the rice with 1 tbsp of hot sesame oil.
In a tawa add 1/2 tsp of oil, mustard seed, bengal gram, urad dhal and ground nut.
Add one after another for roasting when mustard seed splutter. Roast to golden brown and mix with pulisadam.
You can add few more chopped fresh curry leaves to bring added flavour.
Mixed chutney
Mixed chutney - preparation time 15 to 20 mins
Ingredients:-
Tomato - 1 (chopped)
Onion - 1 (chopped)
Green/Red Chili - 2 (Add to your spice level)
Ginger - 1 inch
Garlic - 4 pods
Curry leaves - 5
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a pan fry tomato, onion, chili, ginger and curry leaves till the onion and tomato is cooked.
Cool this grind it with salt and water.
In a tawa add 1 tsp oil, mustard and urad dhal. Once dhal is golden brown add this to chutney.
You can serve this with idli/dosa.
Ingredients:-
Tomato - 1 (chopped)
Onion - 1 (chopped)
Green/Red Chili - 2 (Add to your spice level)
Ginger - 1 inch
Garlic - 4 pods
Curry leaves - 5
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount
Preparation method:-
In a pan fry tomato, onion, chili, ginger and curry leaves till the onion and tomato is cooked.
Cool this grind it with salt and water.
In a tawa add 1 tsp oil, mustard and urad dhal. Once dhal is golden brown add this to chutney.
You can serve this with idli/dosa.
Monday, September 22, 2008
Chow chow (Bangalore kathirikai) kootu
Chow chow (Bangalore kathirikai) kootu - Preparation time 15 mins
Mom used to make kootu or sambhar using this vegetable. When we were kids I along with my brothers fight for the seed of the chow chow. It will be tasty and mom used to serve in turn for us because of the fight. If the seed is broken we all will get a piece. You know how I will brain wash and bribe them to get it. Childhood is always memorable and happiest part in the life when we are gifted with good parents.
Health Tips: Chow chow will cool the body so, for mouth ulcer you can take this kootu (with less spice) along with rice.
Ingredients:-
Chowchow - 2 cup (chopped small cubes)
Turmeric - ¼ tsp
Green chili - 1
Salt - to taste
Water - 1 or 1 ½ cup water (till the vegetables get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Mung dhal (Pasi paruppu) - ½ cup (cooked and little mashed)
Grated coconut - 3 tbsp
Cumin seed & Pepper - ½ tsp each (optional)
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
In a vessel add water, turmeric, salt and heat. Once water starts boiling add chopped vegetable.Cook till tender/cooked.
Add dhal to vegetable and boil in low flame.
In a tawa add mustard seed, urad dhal, cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) roast it and add to kootu.
Grind coconut, cumin, pepper & chili to paste.Add coconut paste, curry leaves to kootu. Take with rice/roti.
Mom used to make kootu or sambhar using this vegetable. When we were kids I along with my brothers fight for the seed of the chow chow. It will be tasty and mom used to serve in turn for us because of the fight. If the seed is broken we all will get a piece. You know how I will brain wash and bribe them to get it. Childhood is always memorable and happiest part in the life when we are gifted with good parents.
Health Tips: Chow chow will cool the body so, for mouth ulcer you can take this kootu (with less spice) along with rice.
Ingredients:-
Chowchow - 2 cup (chopped small cubes)
Turmeric - ¼ tsp
Green chili - 1
Salt - to taste
Water - 1 or 1 ½ cup water (till the vegetables get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Mung dhal (Pasi paruppu) - ½ cup (cooked and little mashed)
Grated coconut - 3 tbsp
Cumin seed & Pepper - ½ tsp each (optional)
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
In a vessel add water, turmeric, salt and heat. Once water starts boiling add chopped vegetable.Cook till tender/cooked.
Add dhal to vegetable and boil in low flame.
In a tawa add mustard seed, urad dhal, cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) roast it and add to kootu.
Grind coconut, cumin, pepper & chili to paste.Add coconut paste, curry leaves to kootu. Take with rice/roti.
Drumstick gravy (Murungakai kootu)
Drumstick kootu - Preparation time 15 mins
Most of the time drumstick is available in market. Use drumstick atleast once a week.
Health tips: Drumstick contains high nutrition. Research say leaves contain beta-carotene, vitamin C, protien, potasium, iron ,etc.
Ingredients:-
Drumstick - 2 (cut each drumstick to small pieces i.e one 2 inch or 1 ½ inch).
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Small onion - 5 (chop each onion into 4 pieces)
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Boil water with turmeric, salt & sambar powder. When water starts boiling add drumstick, chopped onion and boil till it cooks.
Now mash the cooked dhal and add. Let this boil.
In a tawa add mustard seed (till splutters), urad dhal (turns to golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this and curry leaves to boiling kootu and serve with hot with rice.
Most of the time drumstick is available in market. Use drumstick atleast once a week.
Health tips: Drumstick contains high nutrition. Research say leaves contain beta-carotene, vitamin C, protien, potasium, iron ,etc.
Ingredients:-
Drumstick - 2 (cut each drumstick to small pieces i.e one 2 inch or 1 ½ inch).
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Small onion - 5 (chop each onion into 4 pieces)
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Boil water with turmeric, salt & sambar powder. When water starts boiling add drumstick, chopped onion and boil till it cooks.
Now mash the cooked dhal and add. Let this boil.
In a tawa add mustard seed (till splutters), urad dhal (turns to golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this and curry leaves to boiling kootu and serve with hot with rice.
Brinjal & Broad bean gravy (Kathirikai & Avarakkai kootu)
Brinjal & Broad bean gravy(Katharikai & Avarakkai or Avarakai kootu) - Preparation time 15 mins
Different types of broad beans are available each will taste uniquely. The best one is the broadbean which mom cooked when I went to village she told me the name as attukombu avvarai it will be long, twisted a lot and finger thickness. During school days we used to visit our aunts home in which they used to maintain a small garden in front which contains vegetable plants like vendai, pulichakeerai. avvarai etc. You will enjoy when you pluck the vegetable by yourself and take home for cooking.
Health tips: Brinjal is heat vegetable you can avoid during ulcer.
Ingredients:-
Brinjal - 1 cup (chopped small cubes)
Avarakkai - 1 cup (chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Boil water with turmeric, salt & sambar powder. When water boils add avarakkai and cook. If avarakkai is half boiled add the brinjal and cook till tender/cooked.
Add cooked dhal to vegetable and boil.
In a tawa add mustard seed (splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this, coconut paste (optional) and curry leaves to boiling kootu and serve with rice/chapati/roti.
Note: You can prepare with carrot & avarakkai.
Different types of broad beans are available each will taste uniquely. The best one is the broadbean which mom cooked when I went to village she told me the name as attukombu avvarai it will be long, twisted a lot and finger thickness. During school days we used to visit our aunts home in which they used to maintain a small garden in front which contains vegetable plants like vendai, pulichakeerai. avvarai etc. You will enjoy when you pluck the vegetable by yourself and take home for cooking.
Health tips: Brinjal is heat vegetable you can avoid during ulcer.
Ingredients:-
Brinjal - 1 cup (chopped small cubes)
Avarakkai - 1 cup (chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Boil water with turmeric, salt & sambar powder. When water boils add avarakkai and cook. If avarakkai is half boiled add the brinjal and cook till tender/cooked.
Add cooked dhal to vegetable and boil.
In a tawa add mustard seed (splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this, coconut paste (optional) and curry leaves to boiling kootu and serve with rice/chapati/roti.
Note: You can prepare with carrot & avarakkai.
Mullai Keerai kootu (Amaranth greens gravy)
Mullai Keerai kootu preparation time 20 to 25 mins
When the mullai keerai is tender it will be very soft and tasty when cooked. While cleaning the greens for cooking remove the leave which contains white spot on the back of the leaf or yello leaves. When more hole exist in the leaf don't use that leaf also. While buying check the green bundle well specifically on the leaves. Remove the root and damaged leaves. Take water in a large bowl wash well and immerse the greens for few mins so the sand and dust will settle in the bottom. Remove the greena and wash in water two more times before chopping.
Health Tips : Green contains more iron, low fat, high protein,calcium, fibre and other vitamins so, include more greens. If possible you can make dishes using greens daily.
Ingredients:-
Greens - 2 cups (washed and chopped well) of mullai keerai
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Preparation method:-
Boil water with turmeric, sambar powder and salt. When water boils add greens and cook till the greens are tender/cooked.
Add cooked dhal to greens and boil.
In a tawa add mustard seed (it splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, etc) it can be used. Add to kootu
Add coconut paste to kootu and serve.
Keerai kootu which is healthy with low fat, high protein, iron calcium and fibre is ready to eat. Keerai kootu can be taken with rice/chapati/roti.
Note: While cooking greens dont cover the vessel with lid because greens color will become dark.
When the mullai keerai is tender it will be very soft and tasty when cooked. While cleaning the greens for cooking remove the leave which contains white spot on the back of the leaf or yello leaves. When more hole exist in the leaf don't use that leaf also. While buying check the green bundle well specifically on the leaves. Remove the root and damaged leaves. Take water in a large bowl wash well and immerse the greens for few mins so the sand and dust will settle in the bottom. Remove the greena and wash in water two more times before chopping.
Health Tips : Green contains more iron, low fat, high protein,calcium, fibre and other vitamins so, include more greens. If possible you can make dishes using greens daily.
Ingredients:-
Greens - 2 cups (washed and chopped well) of mullai keerai
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Preparation method:-
Boil water with turmeric, sambar powder and salt. When water boils add greens and cook till the greens are tender/cooked.
Add cooked dhal to greens and boil.
In a tawa add mustard seed (it splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, etc) it can be used. Add to kootu
Add coconut paste to kootu and serve.
Keerai kootu which is healthy with low fat, high protein, iron calcium and fibre is ready to eat. Keerai kootu can be taken with rice/chapati/roti.
Note: While cooking greens dont cover the vessel with lid because greens color will become dark.
Avarakkai (Broad beans) poriyal
Avarakkai (Broad beans) poriyal - preparation time 20 to 25 mins.
We will consume this poriyal when it is made bit spicy. This poriyal when mixed with sesame oil in white rice it will taste very good. During school days mom used to pack lunch using this poriyal. Similarly she used to pack other dry curry rice also. If you don't have fresh coconut you can avoid adding that to poriyal because it might spoil the rice when consumed on late afternoon.
Health Tips: Broad bean is good to increase haemoglobin count. Take this vegetable regularly in your food. Another important thing is not to sortae the vegetable after adding coconut so that the freshness of coconut will be retained
Ingredients:-
Broad beans (Avarakkai) - 2 cup/200gms (chopped to small pieces)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Sambar powder - ¾ tbsp (you can add according to your spice level)
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water it won’t taste good and if you drain excess water you will miss the nutrients)
Red chili - 1 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Rice flour - ½ tsp
Preparation method:-
Boil the water with turmeric, sambar powder and salt.
When water boils add the broad beans (avarakkai) and boil till it becomes tender (if not cooked and water is not sufficient add few water and boil it). If water is left drain and use in sambar/rasam/kootu.
In a tawa/kadai add oil, mustard once it splutters add the urad dal, chili and roast it.
Add little chopped curry leaves, boiled avarakkai, rice flour and leave till the water dries.
Now add coconut, remaining curry leaves and coriander leaves.
Healthy avvarakkai poriyal can be served with sambar/rasam/curd/white rice.
We will consume this poriyal when it is made bit spicy. This poriyal when mixed with sesame oil in white rice it will taste very good. During school days mom used to pack lunch using this poriyal. Similarly she used to pack other dry curry rice also. If you don't have fresh coconut you can avoid adding that to poriyal because it might spoil the rice when consumed on late afternoon.
Health Tips: Broad bean is good to increase haemoglobin count. Take this vegetable regularly in your food. Another important thing is not to sortae the vegetable after adding coconut so that the freshness of coconut will be retained
Broad beans (Avarakkai) - 2 cup/200gms (chopped to small pieces)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Sambar powder - ¾ tbsp (you can add according to your spice level)
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water it won’t taste good and if you drain excess water you will miss the nutrients)
Red chili - 1 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Rice flour - ½ tsp
Preparation method:-
Boil the water with turmeric, sambar powder and salt.
When water boils add the broad beans (avarakkai) and boil till it becomes tender (if not cooked and water is not sufficient add few water and boil it). If water is left drain and use in sambar/rasam/kootu.
In a tawa/kadai add oil, mustard once it splutters add the urad dal, chili and roast it.
Add little chopped curry leaves, boiled avarakkai, rice flour and leave till the water dries.
Now add coconut, remaining curry leaves and coriander leaves.
Karunai kizhangu poriyal (Yam)
Karunai kizhangu poriyal (Yam) - preparation time 25 mins
My very favourite poriyal is this I used to scold mom why she made in a less quantity. I love to consume as a main dish because it will be tasty spicy and hmm no words to explain. It goes well with any rice but will be a good combination for garlic rasam rice.You can experience only when you cook and taste it.
Health tips:- It is good to avoid constipation problem. It will also increase level of sperm count in males.
Ingredients:-
Yam (Senai) - 2 cup or 200 gms (chopped to small cubes)
Mustard seed - ¼ tsp
Sesame oil - 2 tbsp
Urad dhal - 1 tbsp
Tamarind paste - ¼ tsp
Turmeric - ¼ tsp
Salt to taste
Chili powder - ½ tsp
Water - 2 cup
Besan flour (kadalai mavu) - 1 tbsp
Preparation method:-
Boil the yam in water with tamarind paste, turmeric and salt.Cook till it is little soft (don’t cook too soft it will become like paste). You can cook in pressure cooker but careful because it will become paste if cooked for more mins.
In a Kadai add oil, mustard seed, urad dhal, curry leaves (if required) and fry. Add the cooked yam, chili powder, besan flour and fry for few minutes.
Fry till it become little crispy.
My very favourite poriyal is this I used to scold mom why she made in a less quantity. I love to consume as a main dish because it will be tasty spicy and hmm no words to explain. It goes well with any rice but will be a good combination for garlic rasam rice.You can experience only when you cook and taste it.
Health tips:- It is good to avoid constipation problem. It will also increase level of sperm count in males.
Ingredients:-
Yam (Senai) - 2 cup or 200 gms (chopped to small cubes)
Mustard seed - ¼ tsp
Sesame oil - 2 tbsp
Urad dhal - 1 tbsp
Tamarind paste - ¼ tsp
Turmeric - ¼ tsp
Salt to taste
Chili powder - ½ tsp
Water - 2 cup
Besan flour (kadalai mavu) - 1 tbsp
Preparation method:-
Boil the yam in water with tamarind paste, turmeric and salt.Cook till it is little soft (don’t cook too soft it will become like paste). You can cook in pressure cooker but careful because it will become paste if cooked for more mins.
In a Kadai add oil, mustard seed, urad dhal, curry leaves (if required) and fry. Add the cooked yam, chili powder, besan flour and fry for few minutes.
Fry till it become little crispy.
Pachai karamani (Thin beans) poriyal
Pachai karamani (Thin beans) poriyal - preparation time 20 to 25 mins
Poriyal will be tasty and good for health. You can also make karamani usili. I will put that recipe also.
Ingredients:-
Thin beans - 2 cup/200gms (chopped to small pieces/cylinders)
Mung split dal - 1 tbsp
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water)
Red chili - 3 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Preparation method:-
Boil the water with turmeric. When water boils add mung dal and keep in low flame.
When mung dal is half boiled, add the thin beans and boil till beans becomes tender (if not cooked and water is not sufficient add few water and boil it).
Finally add salt and mix well and close it. If water is left drain and use in sambar/rasam/ kootu.
In a tawa/kadai add oil and mustard. Once mustard splutters add the urad dal, chili and roast it.
Add little chopped curry leaves, boiled beans and leave till the water dries. Now add coconut, remaining curry leaves and coriander leaves.
Poriyal will be tasty and good for health. You can also make karamani usili. I will put that recipe also.
Ingredients:-
Thin beans - 2 cup/200gms (chopped to small pieces/cylinders)
Mung split dal - 1 tbsp
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water)
Red chili - 3 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Preparation method:-
Boil the water with turmeric. When water boils add mung dal and keep in low flame.
When mung dal is half boiled, add the thin beans and boil till beans becomes tender (if not cooked and water is not sufficient add few water and boil it).
Finally add salt and mix well and close it. If water is left drain and use in sambar/rasam/ kootu.
In a tawa/kadai add oil and mustard. Once mustard splutters add the urad dal, chili and roast it.
Add little chopped curry leaves, boiled beans and leave till the water dries. Now add coconut, remaining curry leaves and coriander leaves.
Plantain poriyal (vazhakkai)
Plantain poriyal (vazhakkai) preparation time 20 mins
Plantain - 2 cup/200gms (chopped to small thin cubes)
Mustard seed - ¼ tsp
Sesame oil -2 tsp
Urad dhal - 1 tbspn
Grated coconut - 2 tbspn (optional)
Small onion - 3 tbspn (finely chopped)
Salt to taste
Turmeric - ¼ tsp
Water - To sprinkle
Green chili - 1 or 2 (If you want spicy add as you required)
Curry leaves - 10 (finely chopped)
Preparation method:-
Add 1 tsp of oil, plantain in a tawa and roast. Sprinkle little water, salt, turmeric and close to cook the plantain (or) You can boil plantain in water with turmeric and salt. Drain the water once cooked.
In a tawa/kadai add oil and mustard. Once it splutters add the urad dhal, chili, onion and roast.
Add little chopped curry leaves, cooked plantain and cook for few minutes.
Add coconut, remaining curry leaves fry for few minutes.
Plantain - 2 cup/200gms (chopped to small thin cubes)
Mustard seed - ¼ tsp
Sesame oil -2 tsp
Urad dhal - 1 tbspn
Grated coconut - 2 tbspn (optional)
Small onion - 3 tbspn (finely chopped)
Salt to taste
Turmeric - ¼ tsp
Water - To sprinkle
Green chili - 1 or 2 (If you want spicy add as you required)
Curry leaves - 10 (finely chopped)
Preparation method:-
Add 1 tsp of oil, plantain in a tawa and roast. Sprinkle little water, salt, turmeric and close to cook the plantain (or) You can boil plantain in water with turmeric and salt. Drain the water once cooked.
In a tawa/kadai add oil and mustard. Once it splutters add the urad dhal, chili, onion and roast.
Add little chopped curry leaves, cooked plantain and cook for few minutes.
Add coconut, remaining curry leaves fry for few minutes.
Subscribe to:
Posts (Atom)