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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

Potato Curry

Tuesday, August 18th, 2009 | Author:

Ingredients:

  • Potatoes – 250 grams (1/2 lb), diced
  • Red chili powder – 1 tsp
  • Corriander powder – 1 tsp
  • Turmeric powder – 1 pinch
  • Salt
  • Fennel seeds – 1 tsp, crushed
  • Onions or Pearl onions- 1 cup, finely chopped
  • Tomatoes – 1/4 cup, finely chopped
  • Curry leaves
  • Cilantro
  • Oil – 3 tsp
  • Mustard seeds – 1/2 tsp
  • Coconut – 3tsp
  • Fennel – 1 sp

Method:

  1. Grind the coconut and fennel into paste and keep aside
  2. Cook the potatoes.
  3. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
  4. In a pan add 3 tsp oil. Add the mustard seeds, onions and fry till the onions brown
  5. Add tomatoes and curry leaves and cook till the curry leaves brown
  6. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
  7. Garnish with cilantro

Note:

  • Keep stirring so that the potatoes don’t burn
  • Add oil if needed to keep the potatoes from burning
Category: Curry (V), Vegetarian  Tags: ,  Leave a Comment

Potato Curry (Simple version)

Tuesday, August 18th, 2009 | Author:

Ingredients:

  • Potatoes – 250 grams (1/2 lb), diced
  • Red chili powder – 3 tsp
  • Turmeric powder – 1 pinch
  • Salt
  • Fennel seeds – 1 tsp, crushed
  • Onions – 1 cup, finely chopped

Method:

  1. Cook the potatoes.
  2. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
  3. In a pan add 3 tsp oil. Add the fennel, onions and fry till the onions brown
  4. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
Category: Side (V), Vegetarian  Tags: ,  Leave a Comment

Vegetables Kootu/Gravy

Tuesday, August 18th, 2009 | Author:

Ingredients:

  • One of the following vegetables – 500 grams (1 lb)
    • Cabbage
    • Cluster Beans (Avarakkai)
    • Green Beans
    • Black Eyed Beans (Karamani)
  • Green Chilies or Red Chilies- 2
  • Oil
  • Salt
  • Curry leaves
  • Coconut – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin (Jeera) – 1 tsp
  • Moong Dhal (Pasi Paruppu) or Toor Dhal – 1 cup

Method:

  1. Cook the vegetable with salt and a pinch of turmeric and keep aside
  2. Cook the dhal and keep aside
  3. Grind the coconut, cumin, chilies and keep side
  4. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
  5. Add the onions and fry till they start to brown
  6. Add the cooked vegetables and fry for two minutes
  7. Add the coconut paste from step 3 and the cooked dhal from step 2, stir for 2 minutes and turn off the stove

Note:

  • If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove
Category: Side (V), Vegetarian  Tags: ,  Leave a Comment

Vegetable Poriyal

Tuesday, August 18th, 2009 | Author:

Ingredients:

  • One of the following vegetables – 500 grams (1 lb)
    • Cabbage
    • Cluster Beans (Avarakkai)
    • Green Beans
    • Black Eyed Beans (Karamani)
  • Onions – 2 tsp, finely chopped
  • Green Chilies – 1, finely chopped
  • Red chilies – 1, cut in two
  • Oil
  • Salt
  • Curry leaves
  • Coconut – 2 tsp, grated
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp

Method:

  1. Cook the vegetable with salt and a pinch of turmeric and keep aside
  2. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
  3. Add the green chilies, red chilies, onions and fry till they start to brown
  4. Add the cooked vegetables and fry for two minutes
  5. Add the grated coconut, stir and turn off the stove.

Note:

  • If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove
  • Add a handful of  Moong Dhal (Pasi Paruppu)  to the vegetables & cook
Category: Side (V), Vegetarian  Tags: , ,  Leave a Comment

Beans/Cabbage Porial

Wednesday, July 08th, 2009 | Author:

Ingredients:

  • Pasiparuppu (broken green-gram dhal)-2 tsp
  • beans/cabbage-250g-finely chopped
  • Green chilli 2 no – finely chopped
  • Coconut powder/scrapping – half cup
  • mustard 1 tsp
  • urad (blackgram) dhall –1tsp
  • curry leaves 10
  • turmeric powder half tsp
  • salt to taste

Method:

  1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
  2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.
Category: Curry (V), Side (V), Vegetarian  Tags: , ,  Leave a Comment

Chennai Mutton/Chicken/Vegetable Biriyani

Tuesday, July 07th, 2009 | Author:

Ingredients:

  • big onion 250g – cut into small square pieces
  • tomato 250g – cut into tiny square pieces
  • Mutton 500g
  • Basmati rice 500g
  • ginger 2″
  • garlic gloves 20
  • cinnamon 1″
  • cloves  4
  • cardamom 4
  • brinji leaves 2
  • green chilly 5 -split lengthwise
  • pudina leaves -50 g  cleaned
  • coriander leaves -50 g cleaned
  • chilli powder 2 tsp
  • turmeric powder 0.5 tsp
  • oil & ghee 150 ml
  • salt to taste

Prep:

o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste

METHOD:

  1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
  2. Put the onion pieces and fry till golden brown
  3. Add ginger-garlic paste and saute for 1 minute
  4. Add tomato pieces and fry well till it mashes and loses its wet flavor
  5. Add mutton-curd mix and fry for 5 minutes in cooker
  6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
  7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
  8. After one whistle, reduce heat and sim for 10 minutes
  9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
  10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.

Category: Main Course (NV), Main Course (V), Non-Vegetarian, Vegetarian  Tags: , , , ,  Leave a Comment

Adai-Alavanthipuram Special

Sunday, July 05th, 2009 | Author:

Ingredients:

  • Boiled rice 1.5 cup
  • raw rice 0.5 cup
  • tuar dhal (red gram) 1 cup
  • channa dhal (Bengal gram) 0.25 cup
  • red chili 6
  • red chili powder 1 tsp
  • sombu (aniseed) 3 tsp
  • hing (asafetida) 1 pinch
  • small onion 2 cup-thinly sliced
  • ginger 1”-finely sliced
  • curry leaves 20 -broken
  • oil
  • salt to taste

Procedure:

  1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
  2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
  3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
  4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.
Category: Appetizer (V), Vegetarian  Tags: , , ,  Leave a Comment

Chettinadu Garlic Kolambu (Sauce)

Sunday, July 05th, 2009 | Author:

Ingredients:

  • Big onion 1 (75g) cut into small pieces
  • tomato 1 (75g) cut into small pieces
  • garlic gloves 30
  • fenugreek 1 tsp
  • mustard 1 tsp
  • sombu (aniseed) 1 tsp
  • whole small onions 10 cleaned
  • chili powder 2 tsp
  • coriander powder 3 tsp
  • turmeric powder 1 pinch
  • jeera (cumin seeds) powder half tsp
  • tamarind paste 1 tsp
  • coconut milk 1 cup
  • cinnamon 1”
  • cloves 2
  • salt
  • oil

Procedure:

  1.  Heat oil in a pan. Add cinnamon, cloves, sombu, fenugreek, mustard. When they splutter add onion pieces and mix well.
  2. Add whole small onions and garlic gloves. Fry till they turn light brown. Add tomato pieces, turmeric powder, salt and cook for 5m.
  3. Add chili powder, jeera powder, coriander powder and mix well. When oil separates, add tamarind paste, adequate water and cook for 5m.
  4. Add coconut milk and when the sauce starts to boil again, remove from heat, add finely chopped coriander leaves.
Category: Gravy (V), Vegetarian  Tags: , ,  Leave a Comment
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