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Hotel style Tomato Chutney

Rasam with Powder -Coimbatore Style

Ingredients:

  • Coriander seeds 1 cup
  • Jeera 1/3 cup
  • Pepper 1/4 cup
  • Curry leaves 1 cup
  • Red chilli 15-20 no
  • Ghee 1Tsp

Procedure:

  1. Heat a thick-bottomed kadai. Add coriander, pepper, curry leaves and ghee. Roast with continuous stirring, in low heat, till smell emanates.
  2. Add jeera and roast further for three minutes. Remove from heat and allow it to cool.
  3. Grind the above in a mixer/grinder as a coarse powder and store in a air-tight container.

Make Rasam with powder

Ingredients:

  • Dhoor dhal -1/2 cup
  • Tomato-2 no cut into small pieces
  • Green chili 1 no, split into two pieces
  • Garlic 5 cloves, crushed
  • Tamarind, small lemon size, soaked in water and filtered into juice
  • Salt, 1 Tsp oil, 1 Tsp Ghee
  • Mustard seed 1 tsp, jeera 1/2 tsp, split dhal 1/2 tsp, Red chili 1 no broken into two pieces. Asafoedita 1 tsp, curry leaves and coriander leaves.
  • Rasam powder 2 Tsp

Procedure:

  1. Boil dhoor dhal in 1 cup of water
  2. Boil tomato, green chili, crushed garlic in 1 cup of water.
  3. Add mashed dhoor dhal, tamarind juice, rasam powder and salt to taste.
  4. Bring it to boil, remove from hear immediately and keep aside.
  5. For garnish: Heat 1 Tsp oil in a kadai.
  6. Add mustard, as it splutters add jeera, split dhal, broken red chili, curry leaves and asafoedita and switch off heat, add 1Tsp ghee, mix it with rasam. Add coriander leaves and serve hot.

Variety Rice – Curd Rice

Ingredients:

  • Raw Rice 1 cup
  • Milk half cup
  • Curd 1 cup
  • Asafetida – 2 pinch – fry in oil a small piece and crush to powder
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Asafetida – 2 pinch-Fry in oil and crush a small piece
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tsp
  • Mustard seeds half tsp
  • Urad dhal – 1 Tsp
  • Cashew nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Gingelly oil – 1 Tsp
  • Salt to taste

Proceedure:

  1. Wash rice, add 3.5 cups of water and pressure cook for 3 m/ whistles
    Pour the rice on a plate, add milk and crush well.
  2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add Urad dhal, cashew nut pieces and dry grapes, fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice.
  3. Add curd, salt to taste, coriander leaves, asafetida. Add additional salt, if needed.

Variety Rice – Lemon Rice

Ingredients:

  • Raw rice – 1 cup
  • Lemon 1 no – cut and extract juice
  • Turmeric powder 1 tsp
  • Asafetida – 2 pinch – fry in oil a small piece and crush to powder
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tps
  • Mustard seeds 1 tsp
  • Chana dhal – 1 Tsp
  • Cashews nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Gingelly oil – 3 Tsp
  • Salt to taste

Proceedure:

  1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ whistles
    Pour the rice on a plate, sprinkle salt, turmeric powder and 1 Tsp of gingelly oil on hot rice and mix well.
  2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice. Add lemon juice and mix well
  3. Add coriander leaves, asafetida and sprinkle 1 Tsp of gingelly oil. Fry cashew nut pieces and dry grapes in gingelly oil and mix it well with the rice. Add additional lemon juice or salt, if needed.

Masala Vadagam

Ingredients:

* 250g rice flour

* 25g sago

* small onion 100g

* green chili 3no

* curry leaves 10no

* sombu 2tsp

* cinnamon 1″

* salt to taste

* Lemon juice 10 drops


Procedure:

1) Wash and soak sago in water overnight.

2) Peel and cut onion into slices, cut green chili into half cm pieces, cut curry leaves, crush coarsely sombu and cinnamon.

3) Take rice flour In another vessel and add 250 ml water and salt to taste. Mix well to a thick batter.

4) In a thick bottomed vessel, bring half litre of water to boil, add soaked sago, stir often, and cook till it becomes a thin gravy.

5) Reduce to medium heat and slowly add rice batter with constant stirring for about 6-8min, add all spices, mix well and switch off heat.

6) Add ten drops of lemon juice and mix well.

7) While medium cool, split into smaller pieces and sun-dry for 2 or 3 days.

Note: For regular Vadagam follow the same procedure with the following variation in procedure 2) Grind green chili into paste, add 2 tsp asafoetida powder, 2 tsp jeera, 2 tsp ajwain. Use star murukku achchu to make regular vadagam.

Schezwan sauce/chutney

Ingredients:

  • Dried Red chilli 2 cups
  • Oil 1/4 cup
  • Garlic finely chopped 1/4 cup
  • Ginger finely chopped 2 tbsp
  • Pepper powder 1/2 tsp
  • Vinegar 2 tbsp
  • Soy sauce 2 tbsp
  • Tomato sauce 2 tbsp
  • Sugar 1 tbsp
  • Salt to taste

Procedure:

1 Soak red chilli in hot water for 30m, blend smoothly and keep aside

2 Heat oil in a kadai, add garlic, ginger and saute well

3 Add chilli paste and saute for 2m

4 Add 1/4 cup water and mix well

5 Cover with a lid and simmer for 15m or till oil separates

6 Add pepper powder, vinegar, soy sauce, tomato sauce, sugar and salt

7 Mix well and, when cool, store in a container 

Banana Fritters(Pazha vadai)

Ingredients:

  • Very ripe banana 4 no
  • Jaggery. 250g
  • Wheat flour 3 Tbs
  • All purpose flour (Maida) 2 Tbs
  • Rice flour/ Suji(Rava) 1 Tbs
  • Grated coconut 3 Tbsecure:
  • Ghee 3 Tbs
  • Cooking soda
  • Cardamom 4 no -crushed
  • oil for deep frying

Procedure:

  1. Pour 2 Tsb of ghee in a kadai, add grated and heat until it turns golden brown and keep aside.
  2. Put jaggery in a kadai, add 50 ml of water and boil for 3m. Filter the syrup to remove dust and keep aside
  3. Peel and mash the ripe bananas without any lumps, add cardamom, roasted coconut, cooking soda, jaggery syrup, 1 Tbs ghee and mix well.
  4. Add required quantity of wheat flour, maida and rice flour to banana paste to get vada consistency.
  5. Heat oil in a kadai in medium flame, take a handful of banana batter and drop it in oil as small balls. Fry in medium flame till they turn dark golden brown. Drain the oil and serve.

Dosa batter

Ingredients

  • Idly rice – 4 cups
  • Whole skinless urad dal – 1 cup
  • Fenugreek – 1 tbsp

Procedure

  1. Soak all the ingredients separately for at least 5 hours .
  2. Grind urad dal until smooth and fluffy.
  3. Grind the fenugreek first until it’s smooth then add the idly rice and continue grinding until it’s fine but slightly grainy.
  4. Mix everything together with salt.
  5. Allow the mix to ferment at room temperature until the batter rises up and has a slight fermented smell.
  6. Store in refrigerator.
  7. Add water to get the consistency you want before making idly or dosa.

Shark Fish (Sura meen) Kulambu

Ingredients:

  • Fish 500 grams (1 lb)-Preferred fish: Shark (Sura)
  • Onion 2 cut into thick pieces
  • Tomato 1 thinly sliced
  • Tamarind paste 2 tsp
  • Red chili powder 3 tsp
  • Coriander powder 4 tsp
  • Turmeric powder ½ tsp
  • Garlic gloves-crushed-10 no
  • Pepper -coarsely crushed- 2 tsp
  • Gingelly oil -4 tbsp
  • Curry leaves
  • Salt

Procedure:

  1. Wash the fish pieces. Bring water to boil, add 1 tsp turmeric powder, add fish and boil for 2 minutes. Remove the fish, allow it to cool, remove the skin.
  2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
  3. Add chili powder, coriander powder, turmeric powder and salt to the tamarind juice and add more water if needed to get the desired quantity of kulambu.
  4. Heat 2 tsp of oil in a kadai and add onion pieces.
  5. After frying the onion for a minute add the tomato and fry till golden brown
  6. Add the tamarind mix from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone.
  7. In a kadai heat 2 tsp oil, add crushed garlic and roast for 30 sec, add pepper and fry for 10 sec, add curry leaves. Add the kulambu mix in step 6, add fish slices and boil for another 3 minutes.

Curry leaves, pepper, jeera powder to reduce burping, acidity and indigestion

Ingredients:

  • Curry leaves, cleaned  –  4 cup
  • Pepper corn –  half cup
  • Jeera – half cup
  • Asafoetida – 1 cm cube / 1 tsp powder
  • Salt to taste

Procedure:

  1. Heat kadai, when hot add pepper corn and roast in medium flame, till it splutters and emanates smell. Remove from heat and keepa side to cool.
  2. Roast jeera and roast in medium flame, till it splutters and emanates smell. Remove from heat and keep aside to cool.
  3. Roast curry leaves till they dry well and become crispy. The leaves will crumble when you pinch them.
  4. Roast asafoetida piece with a few drops of gingelly/Sesame oil, dry roast for 1 m in case of powder.
  5. When the above are cool, add salt to taste,  powder them in a mixie and store in an air-tight container.
  6. While eating rice, mix  1 tbs of Curry leaves mix with 1 tsp of gingelly oil/ghee, and eat a few mouthful of rice at the start. Use the above mix as a side for idli or dosa as to reduce burping, acidity and indigestion. Use this method twice a day for one month, and once a day afterwards.