Author Archive

Kolukkattai Channa Dal Pooranam

Wednesday, November 05th, 2008 | Author:

Ingredients:

  • Split Channa dal 2 cups
  • Cardamom 2 powdered
  • Brown sugar 1 cup

Procedure:

  1. Boil 8 cups of water and add the channa dal and cook it fully. Drain the water and allow it to cool
  2. Add the cardamoms and the cooked channa dal and grind it coarsely
  3. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  4. Add the ground channa dal mix to the brown sugar syrup
Category: Appetizer (V), Dessert, Snacks, Vegetarian  Tags:  Leave a Comment

Kolukkattai Pooranam

Wednesday, November 05th, 2008 | Author:

Ingredients:

  • Coconut 2 cups – grated
  • Brown sugar 1 cup
  • Cardamoms 2 powdered

Procedure:

  1. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  2. Add the grated coconut and the powdered cardamoms
  3. Keep stirring till the mix hardens to the required consistency (consistency of bread pudding)
Category: Appetizer (V), Dessert, Snacks, Vegetarian  Tags:  Leave a Comment

Dosa (Batter)

Wednesday, November 05th, 2008 | Author:

Ingredients:

  • Parboiled rice 4 cups
  • Raw rice 2 cups
  • Urad dal 1 cup
  • Fenugreek 2 tsp
  • Channa dal 1tsp

Procedure:

  1. Soak both the rice and fenugreek together in water for 4 to 6 hours
  2. Soak the urad dal, and channa dal separately in water for 4 to 6 hours
  3. Grind urad dal into smooth paste and keep aside
  4. Grind the rice, fenugreek, and channa dal together until it’s a nice paste and mix it with the urad dal paste
  5. Add salt, required amount of water and mix the batter by hand until the consistency is even
  6. Allow the batter to ferment overnight at room temperature
Category: Bread  Tags: ,  Leave a Comment

Aappam (Batter)

Wednesday, November 05th, 2008 | Author:

Ingredients:

  • Parboiled rice 500 grams (1 lb)
  • Raw rice 125 grams (1/4 lb)
  • Urad dal 1 tsp
  • Fenugreek 5 tsp
  • Baking soda 2 pinches

Procedure:

  1. Soak both the rices together in water for 4 to 6 hours
  2. Soak the urad dal, fenugreek, in water separately for 4 to 6 hours
  3. Start grinding the urad dal and fenugreek with little bit of the rice for 10 minutes and then add the rest of the rice and continue grinding till the batter is smooth
  4. Add salt and desiered quantity of water and mix the batter by hand till the consistency is even
  5. Allow the batter to ferment at room temperature overnight
  6. To make aappam:
    1. Add 2 pinches of baking soda to the batter
    2. Make aappam on a covered kadai
Category: Bread  Tags: ,  Leave a Comment

Tomato Chutney

Wednesday, November 05th, 2008 | Author:

Ingredients:

  • Tomatoes 5 – diced
  • Onions 2 – sliced
  • Coconut 3 inch piece
  • Whole red or green chilies 6
  • Garlic 5 cloves
  • Ginger 1 inch
  • Fennel 1 tsp
  • Cinnamon 1 inch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp

Procedure:

  1. Prep:
    • Grind the coconut and fennel into paste
  2. Heat 2 tsp oil in a pan and fry tomatoes for a few minutes and then add onions and chilies
  3. When the onions have turned light brown add the coconut+fennel paste
  4. In separate pan heat 2 tsp of oil and fry cinnamon, mustard seeds, and ural dal till they splutter and add it to the chutney in step 3. Add salt and cook for 5 minutes
Category: Chutney, Vegetarian  Tags: ,  Leave a Comment

Brinjal Chutney

Wednesday, November 05th, 2008 | Author:

Ingredients:

  • Eggplant 500 grams (1 lb)
  • Onions 2; diced
  • Garlic 10 cloves
  • Ginger 1 inch piece – grated
  • Cinnamon 1 inch piece
  • Green chillies 2 – split lengthwise
  • Red chili powder 1/2 tsp
  • Coriander powder 3/4 tsp
  • Turmeric powder 1/4 tsp
  • Mustard seeds
  • Urad dal 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Coat the eggplants in oil and saute them over direct flame. Remove the charred areas, if any, and wash the eggplant with water. Grind the eggplant coarsely
  2. Heat oil in a pan and fry mustard seeds, cinnamon stick, urad dal till they start to splutter
  3. Add the green chilies and onions and fry for a few minutes
  4. Add 1 cup of water, red chili powder, corriander powder, turmeric powder, and cook for 5 minutes
  5. Add the eggplant paste, salt, curry leaves, cilantro, and cook for 5 minutes or till the consistency is right
Category: Chutney, Side (V), Vegetarian  Tags: ,  Leave a Comment

Aattukkaal Paya (Goat Leg Gravy)

Tuesday, November 04th, 2008 | Author:

Ingredients:

  • Goat leg – 4
  • Ginger 2 inch piece
  • Garlic 12 cloves
  • Coconut 100 grams
  • Cashews 10
  • Fennel 2 tsp
  • Khas Khas 4 tsp
  • Green chilies 8
  • Turmeric powder 2 tsp
  • Onion 250 grams finely chopped
  • Tomatoes 50 grams
  • Cinnamon stick 1
  • Cardamoms 5
  • Cloves 5
  • Curry leaves 1
  • Cilantro

Procedure:

  1. Heat the goat legs over open flame to burn off the hair. Clean with water and cut into pieces
  2. Cook the goat leg pieces in a pressure cooker with turmeric powder, crushed ginger, 6 garlic cloves crushed, and enough water. Make sure the meat is fully cooked – the meat must be separating from the bone
  3. Heat oil in a pan and fry green 5 chilies
  4. Grind the coconut, cashews, fennel, and the fried green chilies into fine paste and add to the boiled meat
  5. Put oil in a pan and fry cinnamon, clove, cardamons, 2 garlic cloves chopped, onion, 3 green chilies slit lengthwise, and saute till the onions turn golden brown
  6. Add the mutton and spice mix from step 4 and cook for 5 more minutes
  7. Garnish with curry leaves and cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , ,  Leave a Comment

Sura (Shark) Puttu

Tuesday, November 04th, 2008 | Author:

Ingredients:

  • Sura (shark) 500grams (1 lb)
  • Turmeric power 1 tsp
  • Red chilly powder 1 tsp
  • Coriander powder 1 tsp
  • Onion 250 grams finely chopped
  • Garlic 4 cloves chopped
  • Green chili 2 finely chopped
  • Curry leaves
  • Coconut 50 grams grated

Procedure:

  1. Clean the shark pieces in water in a vessel and cook in boiling water for 2 to 4 minutes till it is cooked
  2. Remove the shark pieces, remove the skin and bones and shred with hand
  3. Add turmeric powder, red chilli powder, coriander powder, salt, and mix uniformly
  4. Heat 6 tsp oil in a pan and fry garlic, onion, green chilies, curry leaves, with a little salt and saute till onion turns golden brown
  5. Add shredded shark, grated coconut scrapings and cook in slow fire with constant stirring for 5 minutes
Category: Appetizer (NV), Non-Vegetarian, Side (NV)  Tags: ,  Leave a Comment

Mutton Rasam/Soup

Tuesday, November 04th, 2008 | Author:

Ingredients:

  • Mutton stock
  • Tamarind paste 1 tbsp
  • Black pepper 1 tsp
  • Garlic 2 cloves paste
  • Cumin 11/2 tsp
  • Turmeric powder 1 pinch
  • Tomato 1
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Onion 1/2 chopped
  • Curry leaves

Procedure:

  1. Dissolve the tamarind paste in 1 cup water
  2. Grind the pepper, garlic, and cumin into paste and add the paste, salt, and turmeric powder to the tamarind water
  3. Crush the tomato into the mix
  4. In a pan heat 2 tsp oil and fry the mustard seeds, urad dal, chopped onions, and curry leaves.
  5. When the onions turn golden brown pour in the mix from step 3
  6. When it starts to boil turn off the stove and add the mutton stock
  7. Garnish with cilantro
Category: Main Course (NV), Non-Vegetarian, Soup (NV)  Tags: , , ,  Leave a Comment

Toor Dal Karuvadagam Kulambu

Tuesday, November 04th, 2008 | Author:

Ingredients:

  • Toor dal 1 cup
  • Tamarind paste 1 tbsp
  • Eggplant or Drumstick or Beans or Sword beans
  • Red chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 1/2 tsp
  • Asafoetida 1 pinch

Procedure:

  1. Cook the toor dal and keep aside
  2. Dissolve the tamarind paste in 4 cups of water
  3. Add the vegetables to the tamarind water and red chili powder, coriander powder, turmeric powder, asafoetida, and salt and let the mix boil
  4. When the vegetables are cooked add the toor dal
  5. In a separate pan add a few spoons of oil and fry karuvadagam and pour it into the kulambu
  6. Garnish with curry leaves and cook for 2 minutes
Category: Main Course (V), Vegetarian  Tags: , ,  Leave a Comment
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