Monday, September 25, 2006

Idly Sambar

















It is the traditional Idly sambar in Tamilnadu.The sambar is special for only Idlies & Dosas.It is different from the usual sambar that we made for the rice.We use both thoor dal & moong dal.When my mom make this sambar I eat in tons of idlies & dosa & the Idly & Dosas are also hot.So,I am sharing this to you guys.

Ingredients:

  • 1 cup Moong dal
  • 1/4 cup Thoor dal
  • 5 Drumsticks(11/2 inch pieces)
  • 1 Carrot (cut into 1/2 inch pieces)
  • 1 Medium size brinjal (cut into 1/2 inch pieces)
  • 1 Potato (cut into 1/2 inch pieces)
  • 2 Green chillies
  • 1 Medium size tomato
  • 1 Medium size onion
  • 1 Coriander powder
  • 1/2 Chilli powder
  • 1/4 Turmeric powder
  • Salt for taste
For tempering/tadka/thalikka:

  • 2tbsp Oil
  • 1 Chopped onion(chopped)
  • 1tsp Mustard seeds
  • 1/2tsp Urad dal
  • 3 Curry leaves

Method:


1. In a pressure pan fry the moong dal for 6-7 mts.

2. Add the thoor dal,vegetables,chopped tomato,chopped onion,green chillies.

3. Pressure them till 2 whistle.Then,open the pan & add coriander powder,chilli powder,turmeric powder,salt & cook for 5 mts.

4. Now,in a tempering vessel pre-heat the oil & splutter the mustard seeds,urad dal,curry leaves.

5. Add the onion & fry the till gloden brown & add to the sambar.

6. Sambar is ready serve with Idly & Dosa.

Wednesday, September 20, 2006

Fish Sambal



















Its one my favorite mom's recipe.My mom is Malaysian & this sambal came from my mom. This fish sambal is an Malaysian recipe.Its a long process for making this fish.First we have to marinate the fish & fry the fish.Then we have to make the gravy for the fish.This fish sambal is only done with Mackeral fish.But,once you taste this fish you will be addicted to this sambal like me.Here comes the recipe.

For Fish fry:
  1. 1 lb Mackeral Fish
  2. 1 tsp Ginger garlic paste
  3. 2 tsp Coriander powder
  4. 1 tsp Chilli Powder
  5. 1/4 Turmeric powder
  6. 1 tsp salt
  7. Oil for fry
For the Gravy:
  1. 5 Medium size onion
  2. 5 Medium size tomato
  3. 1/2 tsp Ginger-garlic paste
  4. 1/2 tsp Mustard seeds
  5. 1/4 tsp Turmeric powder
  6. 1 tsp Chilli powder
  7. 1/4 Tarmarind concentrate
  8. 4 tbsp Coconut grated
  9. 1 tsp Salt
  10. Oil
Method:
  1. Marinate the fish with the ginger-garlic paste,salt,coriander powder,chilli powder & turmeric powder for 15 mts & fry the fish till the fish is half done.



















2. Now,in a kadai splutter the mustard seeds & add the lengthwise cut onions.

3. Fry the onion till it is half done.Add the ginger-garlic paste & the chilli powder & cook for 4-5mts.(don't over cook the onion it should be half done.You have to see the onion in the gravy )

4. Then,add the chopped tomatos,salt & the turmeric powder & cook till the gravy seperates from the oil.

5. Add the tarmiand concentrate cook for 2-3mts.Now,add the fish & cook for 5mts.

6. Add the coconut paste cook the gravy for 5-6mts.

7. Fish sambal is ready serve with rice,roti,puri & naan.It will be very good with all.














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Thursday, September 14, 2006

Cabbage Kootu
















This cabbage kootu is very special in Tamilnadu.Every vegetarian family will have this kootu alteast ones in a week.It a sidedish.It will be good will rice,roti & puri also.But,lazy cooks like me can use this kootuas main dish for rice.It will be ready within 20mts.

Ingredients:

1/2 lb Caggage
1 cup Chana d
al (boiled)
1 tsp Cumin seeds
3 Green chilles
1 Medium size onion
1 Medium size tomato
1/2 cup Shedded coconut
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai splutter some cumin seeds.

2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.

3. Add the cabbage & cook for 6-7 mts.

4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.

5. Open the cooker & added the shedded coconut & cook for next 5-6mts.

6. Cabbage kootu is ready serve hot with rice,roti & puri.


Wednesday, September 13, 2006

Pepper Chicken
















This pepper chicken is less spicy.Only pepper corns paste is added for spice in the chicken.I use to give this to my son.

Ingredients:

1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
2 Tomato
1 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
1 1/2 tbsp Poppy seeds(soaked in hot water for 10 minutes & finely pasted)
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 tbsp Curd(optional)
1 tbsp Cumin seeds
1 tsp Pepper corn
Oil

Coriander leaves for garnishing
Salt for taste



Method:

1. Marinate the chicken with ginger-garlic paste,poppy seeds paste,turmeric powder,garam masala & salt.

2. Pre-heat the oil in a pan & spultter fennel seeds,
Cinnamon,Cloves & bay leaves.

3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.

4. And now, add the marinated chicken,1/2 cup water & cook it for 15 to 20 minutes in medium heat.




















5. Fry the cumin seeds,pepper corns & curd & grind them.Add this paste to the chicken gravy.

6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.

7. Serve the chicken with Rice,Roti,Puri & Paratha.



Tuesday, September 12, 2006

Okra Curry






Okra is very good for brain development for childrens my mother use to tell us when we I was small and Now I use to tell to my son.So,I make okra dises every week.This okra curry is special because it as yogurt also.It is a sidedish.It well me very good with Rice & Roti.So,I am sharing this with you.



Ingredients:

1 lb Okra(cut okra into medium size pieces)
1 tsp Mustard seeds
1 Medium size onion
1 Medium size tomato
1/2 tsp Coriander powder
1/4 tsp Chili powder
2 tbsp Yogurt
Oil
Salt for taste

Method:

1. Pre-Heat the 2-3 tbsp of oil in a kadai put the cut pieces of okra & fry the okra for about 10 mts.

2. Keep the fried okra seperate.Now,in the same kadai pre-heat 2-3 tbsps of oil & splutter the mustard seeds.

3. Add the chopped onion & fry till golden brown.Add the chopped tomato,salt & turmeric powder & cook for 5-6 mts.

4. Then,add the fried okra & cook for 5 mts.Add the coriander powder& chilli powder & yogurt.

5. Mix well keep it in low flame & close the kadai for 3-4 mts.

6. Okra curry is ready serve hot with Roti & Rice.



Sunday, September 10, 2006

MEME - ADOUT ME,ME ONLY ME
























sample of my hubby's photography


I was Tagged By Priya & Revathy.

Thanks to both of you.

Here I go with my meme -

I am thinking about
: Making Chappaties for dinner its already 7.00.pm

I said
: "Change the channel to Sun TV"...I say this more often to my hubby

I want to : Do something thats tells me that, OK deepa! You are a special person

I wish : Go to India & stay with my family & Enjoy eating my mother's food & sleep well; simply take rest without any responsibility

I regret : I am tooooo far from my family

I hear : Advertisements in Sun TV

I am : I believe Iam a good Homemaker, good mother & in some remote way, good cook too.

I dance : With my 16 month old son

I sing : When I am happy & When I hear my favorite songs in TV

I cry : When I can't control my anger

I am not : Without my son & hubby they are everything to me

I am with my hands: full time my little naugty son,cooking & rest of the time in Internet.

I write : A big list when I go to India & bigger list while coming back.

I confuse : My hubby; sometime to take a good decision

I need : To control my anger and restlessness. I get tensed even for a small problem

I tag Vineela and Krithika.

Wednesday, September 06, 2006

Chick Peas Kuruma



















Chick Peas is rich in protein.So,every week I use to make anything dishes using this chick peas.Its a very yummy gravy which I like most.

You can any king of mixed vegetables like zucchini,beetroot,cauliflower ect.It can be very good with rotis,naans,puries & also for rice.But just make a spicy sidedish when you serve with rice.


Ingredients:

1 cup Chick peas(soaked for atleast 7-8 hours & pressure cookered till soft)
1/2 cup Beans
1/2 cup Carrot
3 Potato ( Cooked & sliced into two)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onions
3 Medium size Tomato
4 Green chillies
1 tsp Corinder powder
1/2 Chilli powder
1 1/2 tsps Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste

2 tbsps Yogurt
Oil
Salt for taste
Corinder leaves for garnising

Method:

1. Pre-heat the oil in a kadai & spultter the fennel seeds.Add the chopped onion & fry till slight golden brown.

2. Add the ginger-garlic paste cook for 5-6 mts.Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.

3. Now, add the garam masala,poppy seeds paste,corinder powder,chilli powder & add all the cut vegetables.




















4. Cook for 7-8 mts & add the cooked chick peas & 1 cup water.Close the kadai & cook the garvy for 10 mts.

5. Finally add the coconut paste & yogurt cook for next 6-7 mts.Garnish with coriander leaves.

6. Chick peas kuruma is ready serve hot with Roti,Puri,Naan & Rice.


Tuesday, September 05, 2006

Bottle Gourd Dal















Today I am blogging bottle gourd dal.Its a different dal made with bottle gourd & it will be very good with rice & the simple side dish for the dal will be papad.This is one of my husbands favorite dish.This I am sharing with you.

Ingredients:

1 Medium size bottle gourd
1 cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
4 Green chillies
1 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Chilli powder
1 tsp Cumin seeds
Oil
Salt for taste

Method:

1. Add the medium size pieces of bottle gourd,green chillies,turmeric powder to the pressure cooked thoor dal & cook for 15 mts.
















2. Then add the coriander powder & chilli powder & again cook for 10 mts.

3. Now,in a kadai pre-heat the oil & splutter the cumin seeds.Add the chopped onion fry till golden brown.

4. Add the chopped tomato cook for 5-6 mts.Add the cooked the bottle gourd & cook the final bottle gourd for 5-6 mts till oil seperates from the gravy.

5. Serve hot with Rice,Roti.

Quick Egg Fried Rice















This Egg Fried Rice is very simple dish you can make it within 15 mts .You can make this fried dish for breakfast,lunch & dinner.When you go out & comes late this is the dish you makes it quick.If you are a bacholar this is simple dish you can make.This recipe contains only onion,egg & rice.

Ingredients:

2 cup Cooked Rice
1 Large Onion
2 Green chillies
1tsp Mustard seeds
2 Large Eggs
Curry leaves
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai & splutter the mustard seeds.

2. Add the chopped onion fry the onion till slight golden brown.

















3. Now,add the curry leaves & the eggs & combine them all & fry for 5-6 mts.

4. Add the rice combine them nicely for 7-8 mts.

5. Quick egg fried rice is ready.Serve with pickle.




Friday, September 01, 2006

Idly & Fried Coconut Chutney
















Every day begins with Idly or Dosai in Tamilnadu.In our house my mom used to make different varities of chutnies; one of the chutney is this fried coconut chutney. I consider myself a specialist in making the chutnies. My brother is crazy about the chutney that I make. When I went to vacation to Indian last April my brother made a special request to make this chutny. I thought I will share this simple yet very yummy chutney with you guys.



Ingredients for the Chutney:

1cup Grated Coconut
3 Green Chillies or dry chillies
1tbsp Channa Dal
1 Small onion
1 Small tomato
Small Ginger
4 Curry leaves
Oil
Salt for taste
















For tempering/tadka/thalikka:

1tbsp Oil
1tsp Mustard seeds
1/2tsp Urad dal
3 Curry leaves

Method:

1. Pre-heat the oil thea kadai & put channa dal fry till gloden brown.Add the chopped onion,ginger & chillis fry for 7-8mts.

2. Now,put the tomato,curry leaves & salt & fry for 5mts & then grated coconut & fry the coconut for 5mts.
















4. Grind the fry coconut & pour in a vessel.

5. Now pre-heat the oil in a same pan & splutter the mustard seed,urad dal & curry leaves & pour into the vessel.

6. Fried coconut chutney is ready you can serve with idle & dosai.

For Idly:

1. Soak 1 glass of rice & 1/4 to 1/2 cup of urad dal atleast for 4 hours & grind them in grinder.put salt to the batter & whip it & keep it for atleast 5-6 hours.

2. The batter rises in 4-5 hours.You can make idly using the Idly vessel.








 
Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma