Tag-Archive for » side «

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.

Pongal Sambar

Ingredients:

* Pumpkin, Ash-gourd, Sweet potato, Potato, Carrot, Beans, Avarai, Mochai, Drumstick, Brinjal, Ridge-gourd – totally 1 kg – cleaned and diced.

* Door dhal -200g

* Red chili 10, Coriander 6 TBS, Bengal gram 2 TBS, Fenugreek 2 TBS, Pepper 1 TSP, Jeera 1 TSP, Snauf half TSP, raw rice 1 TSP, Asafoetida 1tsp.

* Small onion – whole, pealed – 200g

* Tomato 200g

* Green chillies – diced -4 no

* Curry leaves, coriander leaves for garnishing

* Oil 50ml, 2 TBS ghee, mustard seeds 2 TBS, Split urad dhal 1 TBS, red chili 4, Asafoetida 1 TSP for seasoning.

* Tamarind juice – 2 Tsp

Procedure:

  1. Pressure cook Door dhal with Asafoetida, turmeric powder and adequate water (4-5 whistles)
  2. Bring to boil two litres of water in a heavy bottomed vessel, add pinches of Asafoetida and turmeric powder, add diced vegetables. Add hard cooking vegetables first, after ten minutes, add the other vegetables and add salt 1 TBS, 1 TSP red chili powder, 2 TSP coriander powder. Cover with a lid and cook till the vegetables get fully cooked. If more water is needed, add only hot water. Add tamarind paste or juice.
  3. Dry roast channa dhal, coriander seeds, red chili, Fenugreek, pepper, Jeera, Snauf, raw rice, Asafoetida one by one in slow fire or adding one after the other in ten second intervels. Allow it to cool and powder it coarsely.
  4. Add cooked door dhal to the vegetables in step 2, continue to cook for two more minutes, add the ground masala powder, mix well add hot water for needed Sambar consistency. Check for salt level.
  5. Heat oil in a kadai, add split urad dhal, mustard seeds, Asafoetida, broken red chili, curry leaves till they splutter. Remove from heat and add ghee. Mix this seasoning to the Sambar mix, boil for one more minute, add the garnish and serve with white pongal, rice, idli or dosai.

Sweet mango pachadi

Ingredients:

  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup

Procedure:

1 Heat oil in a kadai, add mustard seeds and let it splutter

2 Add chilli pieces and curry leaves

3 Add water and bring it boil

4 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

5 Add jaggery and continue cooking for 3m more or till gravy thickens

6 Remove from heat, add ghee, coconut and cardamom. Mix well and serve

Thin Coconut-Red Chilli Chutney for idli/dosa

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.

Thin Coconut-Green Chilli Chutney for idli/dosa

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.

Thick Red Chiili-Garlic Paste for Idli/dosa

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.

Roasted Red Chilli-Garlic Chutney for idli/dosa

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.

Thick Coconut-Green Chilli Chutney for idly/dosa

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.

Potato Curry

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

Potato Curry (Simple version)

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