Author Archive

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

Thick Coconut-Red Chilli Chutney for idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Grated coconut – 1 cup
  • Red chilli – 3 no
  • Small onions – 3 no
  • Salt to taste

Procedure:

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

Thick Coconut-Green Chilli Chutney for idly/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Grated coconut – 1 cup
  • Green chilli – 3 no
  • Small onions – 3 no
  • Ginger – nail size
  • Salt to taste

Procedure:

  1. Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
  2. Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.
  3. Add coriander leaves while grinding to have another variant of this chutney.
Category: Side (V), Uncategorized, Vegetarian  Tags: , ,  Leave a Comment

Ragi Porridge (Kelvaragu Koozh)

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Ragi Powder – 4 cups (250g)
  • Cooked rice – 1 cup
  • Curd – 2 cups
  • Salt to taste

Procedure:

  1. Add 3 cups of water to ragi powder and mix well. Cover it and leave to ferment for 24 hours.
  2. Mix again with one cup of  water and boil on a thick bottomed vessel with constant stirring. Otherwise the bottom layer will get burned, stick to the vessel and turn black creating burnt smell.
  3. Add cooked rice and mix well.
  4. Continue to boil in medium fire with constant stirring to make a thick paste.
  5. Remove from heat. Wet your hand and touch the paste. If it is non-sticky then it is fully cooked. If it sticks, boil the paste further to get it cooked. Allow it to cool.
  6. Mix two cups of curd with salt. Add this to ragi paste and mix well.
  7. This porridge tastes well with raw small onions, fried puppets, thick dry fish kulambu/fry, vathal/garlic kulambu, any type of pickle.


Category: Main Course (V), Uncategorized  Tags: , ,  Leave a Comment

Fresh Lime-Mint Juice

Monday, March 15th, 2010 | Author:

Ingredients: ( to make 6 servings – 120 ml each)

  • Lemon – 1
  • Mint leaves – 25
  • sugar – 100g

Procedure:

  1. Grind mint leaves with a little water in a mixer and filter the juice
  2. Extract the juice of lemon and mix with mint juice
  3. Add required amount of sugar and water to the juice mix to suit your taste
  4. Add ice cubes and serve in a high glass with a slice of lemon/leaf of mint
Category: Appetizer (V), Vegetarian  Tags: ,  Leave a Comment

Pongal Sambar

Thursday, January 14th, 2010 | Author:

Ingredients:

  • Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) –  each 50 g for four servimgs
  • Small onions – 100 g
  • Tomato 50 g
  • Green chillies – 4 no
  • Coriander leaves -finely chopped – half cup
  • Curry leaves – half cup
  • Toor gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
  • Asafoedita Powder (Hing – Perungayam) – half tsp
  • Red chillies powder – 1 tsp
  • Coriander powder one & half tsp
  • Turmeric powder – half tsp
  • Salt – to taste
  • Broken black gram (Urad dhal) – 1 tsp
  • Oil & ghee – each 2  tsp
  1. Clean and cut all vegetables (1″ square wherever possible)
  2. Wash and slit green chillies
  3. Wash and drain toor gram dhal and soak in water for 10m
  4. Pour 6 cups of water in a pressure cooker and bring to boil
  5. Add toor dhal and turmeric powder and boil for 10 m in the open
  6. Add red chillies powder, coriander powder, , half tsp asafoedita, salt, close the lid
  7. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
  8. Remove from heat, release the pressure and open the cooker
  9. Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the  sambar and continue to boil for 3 m. If needed add water for required consistency
  10. Add 2 tsp ghee and chopped coriander leaves
Category: Curry (V), Gravy (V), Side (V), Uncategorized, Vegetarian  Tags: , , , , , ,  Leave a Comment

Rava Dosa

Friday, December 04th, 2009 | Author:

Ingrdients:

  • Rava – 2 cups
  • Rice Flour – 1.5 cup
  • Maida – 1 cup
  • Curd – 1 cup
  • Red chilli powder – 1 tsp
  • Salt to taste
  • Water – 4 cups
  • Big Onion – 1 -cut into thin 1″ slices
  • Green Chillies -2 -cut into thin round pieces
  • Ginger – 1″ – cut into tiny pieces
  • Pepper – 2 tsp – crushed coarsely
  • Jeera (cumin seeds) – 2 tsp
  • Curry leaves – 10 – cut into pieces
  • Coriander leaves cut into pieces – 2 tsp
  • Ghee / sesame oil

Procedure:

  1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
  2. Add water to the above, mix throughly and keep aside for 1 hour.
  3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above batter and, if needed, add more water to have a thin consistency so that the batter will flow freely in a hot tava.
  4. When tava is hot, stir the batterwith a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the batter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the batter.
  5. Seve hot with coconut chutney and sambar.
Category: Main Course (V), Snacks, Vegetarian  Tags: , ,  Leave a Comment

Plain Fish Fry

Wednesday, July 08th, 2009 | Author:

INGREDIENTS:

  • Fish-500 gm-cleaned and thinly sliced-Preferred fishes: Red sanders(Sankara), Sardines(Maththi), Prawn, Seer(vanjiram), Anchovies (neththili), crab (nandu), Baracuda (Sheela), Pomfret (Vowvaal).
  • Red chilli powder- 5 tsp
  • Coriander powder -1 tsp
  • Tumeric powder-half tsp
  • Ginger(1″) and  garlic (2 gloves) paste
  • lemon juice-2 tsp
  • Salt to taste
  • Corn powder-1 tsp.

METHOD:

  1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
  2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.
Category: Non-Vegetarian, Side (NV)  Tags: , , ,  Leave a Comment

Tava Fish Fry

Wednesday, July 08th, 2009 | Author:

INGREDIENTS:

  • Fish-500 gm
  • Small/big onion-100 gm-tomato 50 gm-coarsely grind them into thick paste
  • Tamarind-half lemon size(25gm)-make thick paste of tamarind
  • Coconut powder/scrapings half cup
  • Sombu (aniseed) powder-1 tsp
  • Red chilli powder-3 tsp
  • Coriander powder 2 tsp
  • Turmeric powder-half tsp
  • Salt to taste
  • curry-leaves
  • cooking oil – 8 tsp

METHOD:

  1. Clean and slice 500 gm of fish suitable for frying in tava.  Suitable fish varieties: Seer(Vanjiram), Pomfret(Vowval), Seabass)Koduva), Saw/gur (Kola), Crab (nandu)
  2. Grind coconut and sombu into thin paste. Add all other items and mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
  3. Heat a tava and add 4 tsp oil. Place the coated-slices of fish  on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown. Add oil as and when necessary.
Category: Non-Vegetarian, Side (NV)  Tags: , , ,  Leave a Comment

Chenna Kunni Gravy

Wednesday, July 08th, 2009 | Author:

Ingredients:

Chenna kunni- 1 cup.

  • Big onion- 2 nos-cut into fine pieces
  • Tomato- 2 nos -cut into fine pieces
  • Coconut powder/scrapings – 1 cup
  • sombu-2 tsp
  • chilli powder-2 tsp
  • coriander powder-3 tsp
  • turmeric powder-half tsp
  • salt to taste
  • curry leaves
  • oil 4 tsp

Prep:

o Pour water over chenna kunni and wash gently to remove dirt and sand. Collect the clean floating chenna kunni. Repeat the wash 2 or 3 times until the sand settles down in water.

o Grind coconut and sombu into a fine paste and make up 150ml with water.

METHOD:

  1. Add Chilli powder,  coriander powder, turmeric powder,  salt to taste, curry leaves to the coconut-sombu juice
  2. Heat oil in a kadai, when hot add onion and fry until light brown, add tomato pieces and fry for 2 minutes. Add chenna kunni and fry for 1 minute.
  3. Add kulambu mix (1) and cook for 10 minutes in medium fire until it thickens into gravy consistency.

Note: This gravy goes well with rice

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