Author Archive

Mutton Soup

Friday, January 02nd, 2015 | Author:

Incredients:

  • Mutton pieces with bones 250 g
  • Small / big Onions, coarsely cut 200 g
  • Tomato, thinly cut 200 g
  • Pepper Powder 2 tbs
  • Jeera powder 1/2 tbs
  • Turmeric powder 1/2 tsp
  • Coriander leaves, coarsely cut, 1/2 cup
  • Salt to taste

Method:

  1. Clean the mutton pieces and put them in a cooker
  2. Add turmeric powder, a pinch of salt, 1 tbs pepper, jeera powder, onions and tomato pieces
  3. Mix well, add enough water to submerge the contents
  4. Pressure cook for 3 min and simmer for 5 min
  5. Release the pressure,  add pepper, jeera powder, adequate salt and boil for 5 min
  6. Serve in bowels by adding clear soup with one or two mutton and onion pieces with a sprinkling of cut coriander leaves and pepper powder

 

Category: Appetizer (NV), Non-Vegetarian, Soup (NV)  Leave a Comment

Mixed Vegetables Soup

Friday, January 02nd, 2015 | Author:

Incredients:

  • Carrot 100 g
  • Beans 100 g
  • Green Peas 100 g
  • knol kol 100 g
  • chow-chow 100 g
  • Big onion 250 g
  • Tomato 200 g
  • Butter 2 tbs
  • Pepper Powder 1 tbs
  • Coriander leaves, coarsely cut 1/4 cup
  • Salt to taste
  • Roasted bread

Preparation: Clean and cut all vegetables and onion  into small pieces

Method:

  1. Boil 8 cups of water in a vessel
  2. Add 1 tbs butter in a cooker, add cut vegetables, onion, tomato and saute for 2 min
  3. Add boiling water to the above, pressure cook for 3 min
  4. When cool, strain half the vegetables and grind  it into a paste
  5. Add the paste to the steamed vegetables and stock, salt and 1 tbs butter
  6. Bring to boil and, if needed, add enough water to get proper consistency
  7. Add cut coriander leaves and remove from heat
  8. Serve the soup in bowls after sprinkling pepper powder on the top along with roasted bread
Category: Appetizer (V), Soup (V), Vegetarian  Leave a Comment

Tomato Thin Chutney

Tuesday, September 24th, 2013 | Author:

Ingredients:

  • Tomato – 4 no
  • Big Onion – 1 no – sliced 1″ pieces
  • Garlic – 8 cloves diced nicely
  • Ginger – 1 cm – diced nicely
  • Green chillies – 2 no – diced nicely
  • Chilli powder – half tsp
  • Coriander Powder – half tsp
  • turmeric powder – 1 pinch
  • Oil – 4 tsp
  • Cinnamon – 1″
  • Mustard – 1 tsp
  • Urad dal – half tsp
  • Curry leaves – 1 tsp
  • Coriander leaves finely chopped – 2 tsp
  • Salt to taste

Procedure:

  1. Slice tomatoes and grind into a nice paste, add 5 cups of water and keep aside
  2. Heat oil in a kadai, when hot, add cinnamon and mustard. When they splutter, add Urad dal and after 10 sec, add green chillies, garlic, curry leaves and onion. Saute for 2 minutes.
  3. Reduce heat, add turmeric, chilli and coriander powder and roast for 5 sec
  4. Add tomato paste and salt. Stir well, cover with a lid  and cook in medium heat for 15-20 min, stirring now and then.
  5. When fully cooked and raw smell disappears, add coriander leaves and serve.

Note: Suits well with idly, dosa and toasted bread. You can even serve as soup /appetizer

Category: Side (V), Vegetarian  Leave a Comment

Kolukkattai, Sukiyam

Monday, September 09th, 2013 | Author:

Ingredients:

  • Rice Flour – 2 cup
  • Salt half tsp
  • Oil 1 tsp
  • Water 3 cups

Procedure:

  1. Heat water in a pan with salt and oil till it starts to boil
  2. Add hot water in small quantities to the rice flour, continuously stirring with a ladle,  till it becomes a thick paste
  3. Roll into a ball, cover it with a damp cloth, cover it with a lid and allow it to stand for 5 min
  4. Make small balls and roll it into a round and thick sheet of flour- Traditionally, we place flour ball on suitably cut plantain leaves and press it with fingers or roller to get flour sheets.  Or place cut plantain leaves on the bottom side of the press and put the flour ball in the middle. Place butter paper/oiled plastic sheet over it and lightly press to get a thick sheet of flour. Remove the butter paper/plastic sheet
  5. Put a spoonful of sweet or chutney mix ( Refer to Kolukkattai Pooranam) at the center and fold into a semicircle and pinch the edges to close it to get the dumplings.
  6. Steam the dumplings on a idly cooker for 3 to 4 min.
Category: Dessert, Side (V), Uncategorized  Leave a Comment

Cabbage/chowchow/snake gourd-Moong Dhal Gravy

Thursday, May 30th, 2013 | Author:

Ingredients:

  • Pasiparuppu (Moong Dhal/broken green-gram dhal)-1 cup-wash in water and drain
  • Cabbage/Chowchow/Snake-gourd – 250g-finely chopped
  • Green chilli 5 no/ more or less according to taste -1″ long & longitudinally split
  • Big Onion 1 no – cut into small pieces
  • Tomato – 1 no – cut into small pieces
  • Cumin (Jeera) seeds – 1 tsp
  • mustard seeds 1 tsp
  • oil – 3 tsp
  • curry leaves 10
  • turmeric powder half tsp
  • salt to taste
  • Coconut – grated 1 cup

Method:

  1. Heat 5 cups of water in a pan till it starts boiling
  2. Add the moong dhal and cook in open pan for 5 min
  3. Add onion, tomato, green chilli and cook for 10 min
  4. Add cabbage, turmeric powder, salt and cook for 5 min with the pan covered with a lid
  5. Heat oil in a small kadai add mustard seeds, while it splutters add cumin seeds and as it splutters add curry leaves
  6. Add the above to the Cabbage gravy and cook till done
  7. Remove from heat, add chopped coriander leaves and grated coconut. Goes well with rice, chappathi, or dosa
  • Tips: While cooking the gravy add boiling water at any stage for desired consistency
Category: Gravy (V), Side (V), Uncategorized, Vegetarian  Tags: , , ,  Leave a Comment

Mutton/Chicken Saalnaa

Monday, December 10th, 2012 | Author:

Ingredients:

  • Mutton/Chicken 250 g – washed and diced
  • Ground-nut oil 75 ml
  • Big Onions – 250 g – finely chopped
  • Tomato -150 g – finely chopped
  • Ginger-garlic paste – 3 tsp
  • Coriander leaves – 1 cup – cleaned and finely chopped
  • Mint leaves – 1 cup – cleaned and finely chopped
  • Coconut scabbing – 50 g
  • Cashew nuts – 3 no
  • Fennel seeds (Sombu) -half tsp
  • Cuscus – half tsp
  • Pepper – 1 tsp
  • Jeera – 2 tsp
  • Red chili powder 2 tsp
  • Coriander Powder – 1 tsp
  • Garam Masala Powder – quarter tsp
  • Turmeric powder – quarter tsp
  • Salt to taste

Preparation:

  • Grind coconut, cashew nuts, sombu and cuscus to a fine paste
  • Grind pepper and jeera into fine paste

Method:

  1. Heat groundnut/peanut oil in a pressure cooker, add  1 tsp jeera and allow it to splutter
  2. Add onion, curry leaves and saute for two minutes, then add ginger-garlic paste and saute for 3/5 minutes or till the raw smell goes off
  3. Add tomato pieces, salt  and saute for two minutes
  4. Add mutton/chicken pieces, half of coriander and mint leaves, half quantity of salt, turmeric powder (and half tsp ajinomoto(MSG) -optional). Mix well, add boiling water till the contents get fully immersed, cover the cooker and cook for 5 m or 3 whistles
  5. Remove the cooker from heat and release the pressure.
  6. Heat the contents in the cooker, add red chili and coriander powder, garam masala,  pepper-jeera paste, coconut paste. Mix well, close the cooker and cook for 3 m or one whistle.
  7. Remove from heat, release the pressure, open the lid and add the rest of coriander and mint leaves
  8. Add salt, if needed.

Use this as side dish with Parotta, chappathi, Naan, Dosha, Idiyappam or Aappam

 

Category: Gravy (NV), Non-Vegetarian, Side (NV)  Tags: , ,  Leave a Comment

Thin Coconut-Red Chilli Chutney for idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Grated coconut – 1 cup
  • Red chillies – 5 no
  • Oil – 1 tbs
  • Mustard seeds – 1 tsp
  • Split Urad dhal – 1 tsp
  • Asafoedita – 1 pinch
  • Curry leaves – 5 no
  • Salt to taste

Procedure:

  1. Grind coconut, red chillies and salt into a thick paste.
  2. Add a little water and grind again to get a smooth paste.
  3. Add 2 cups of water to make a thin chutney.
  4. Heat oil in a kadai, add mustard seeds and urad dhal.
  5. When they splutter add asafoedita and curry leaves. Mix it well with the chutney.

To have another variant of this chutney try the following:

6. Cut 4 small onions into thin slices and saute in oil till they turn golden brown and add it to chutney.

Category: Chutney, Side (V), Vegetarian  Tags: , ,  Leave a Comment

Thin Coconut-Green Chilli Chutney for idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Grated coconut – 1 cup
  • Green chillies – 5 no
  • Ginger – nail size
  • Oil – 1 tbs
  • Mustard seeds – 1 tsp
  • Split Urad dhal – 1 tsp
  • Asafoedita – 1 pinch
  • Curry leaves – 5 no
  • Salt to taste

Procedure:

  1. Grind coconut, green chillies, ginger and salt into a thick paste.
  2. Add a little water and grind again to get a smooth paste.
  3. Add 2 cups of water to make a thin chutney.
  4. Heat oil in a kadai, add mustard seeds and urad dhal.
  5. When they splutter add asafoedita and curry leaves. Mix it well with the chutney.

To have another variant of this chutney try the following:

6. Cut 4 small onions into thin slices and saute in oil till they turn golden brown and add it to chutney.

Category: Chutney, Side (V), Vegetarian  Tags: , ,  Leave a Comment

Thick Red Chiili-Garlic Paste for Idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Red chilli – 10 no
  • Garlic gloves – 4 no
  • Salt to taste

Procedure:

  1. Grind all the ingredients into thick paste. Add a little water to make a smooth paste.
  2. Before serving add one tbs gingelly/sesame oil to enhance the taste.
Category: Chutney, Side (V), Uncategorized, Vegetarian  Tags: , ,  Leave a Comment

Roasted Red Chilli-Garlic Chutney for idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Red chillies – 10 no
  • Garlic gloves – 4 no
  • Gingelly/sesame oil – 2 tbs
  • Mustard seeds – 1 tsp
  • Asafoedita – one pinch
  • Curry leaves – 5 no
  • Salt to taste

Procodure:

  1. Heat one tsp gingelly oil in a kadai.
  2. Saute red chilli and garlic till they turn golden brown. Allow it to cool and add salt.
  3. Grind all the ingredients into thick paste. Add a little water to make a thin, smooth paste.
  4. Heat one tsp gigelly oil in a kadai, add half tsp mustard seeds. When it splutters, add a pinch of asafoedita and five curry leaves.
  5. Mix it well with the chutney.
Category: Chutney, Side (V), Vegetarian  Tags: , ,  Leave a Comment
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