Deepa's Tamilnadu Cuisine

Raw Mango Dal with Baingan Bartha

2007-10-08T17:26:00.000-07:00

Here I am posting my hubby favorite dal & baingan bartha.

Raw Mango Dal

Ingredients:

6 pieces Raw Mango
3/4cup Moong Dal
5-6 Cloves Garlic
1 Medium Onion
1 Medium Tomato
1/4 Turmeric powder
1/2 tsp Chilli powder
1/4 tsp Coriander powder
2 medium size dry chillies
1 tsp Mustard seeds
4-5 Curry leaves
2 tsp Salt
2 tbsp Oil

Method:

1. Boil the dal with raw mango,cloves garlic,onion & tomato till two whisle.

2. Now,add the turmeric powder,coriander powder,chilli powder & salt.

3. Then, heat the oil in a kadai & splutter some mustard seeds & curry leaves.

4. Finally,Add the dal & cook for 2 mts.

5. Raw Mango dal is ready serve hot with Rice,Roti etc...

Baingan Bartha:

Ingredients:

4-5 Indian Eggplant
2 Medium Onion
2 Medium Tomato
2 Green chillies
3/4 Chilli powder
1/4 tsp Turmeric powder
1/2 tspCoriander powder
1/2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)
1/2 cup Water
1/2 Mustard seeds
Oil
Salt for taste

Method:

Cut the eggplant a + slit length wise add 1/4 tsp salt & 1/4 tsp coriander powder & mix well.

2. Now in a non-stick pan add 1 tsp oil & fry the eggplant in all size for 6-7 mts.

3. Now,heat the oil in a kadai & add the chopped onion & fry till golden brown.

4. Add chopped tomato,turmeric powder & salt & cook till the oil seperate from the gravy (for 4-

5 mts).

5. Then, Add the chilli powder & coriander powder & cook for 4-5 mts.

6. Now,add the tarmarind juice & 1/2 cup water cook for 10-12 mts till gravy is thick.

7. Then, add the fried eggplant to the gravy & cook the garvy in medium heat for next 2 mts.

8. Finally garnish with coriander leaves & serve hot.

Banana Goli

2007-08-16T19:19:00.000-07:00

Ingredients:

4 cups Maida
11/2 Cups Sugar(Depends on how much sugar you want)
4-5 Mashed Banana
1/4 tsp Salt
1/4 tsp Baking powder
1 Large Egg(optional)
1/2 cup cooking Oil for frying
Water

Method:

1. Add Maida,sugar,salt,baking powder,mashed banana and egg in a bowl.

2. Then add the water & make the batter little thicker then dosa batter.

3. And leave the batter for 15-20 mts.

4. Now,In a kadai heat the oil and using tablespoon or it is better to use the hand.

5. Put the goli in the oil & fry till gloden brown.

6. Serve hot with tea,coffe etc...

Paratha

2007-07-27T20:49:00.000-07:00

For a very long time, I wanted to try to make Paratha all from scratch instead of just heating-up what you get from grocery stores.
Back in india, I was a big fan of parathas and biryani and Iam still. I use to order either of them everytime I get a chance.
Anyway, I just had the mood today and voila, here you go - Paratha as my mother would prepare back at home.

Guys, try it and let me know how it was.

Ingredients:

4 cups Maida
1/2 cup Yogurt (preferably home made)
1 tsp Salt
1/4 tsp Baking soda
1 Large Egg(optional)
1/2 cup cooking Oil
Warm water
Small amount of Butter

Methods:

1. Add salt, baking soda, oil, yogurt and egg to maida ad mix them well.

2. Add warm water to the mix and keep stirring it to the consistency of Chappati dough.

3. Cover the dough with damp cloth and let it sit for one hour.

4. Create a medim size balls from the dought. With four cups of flour you should be able to create at least 7 balls for a medium size paratha.

5. On a large flat surface like your kitchen countertop, roll the ball as thin as possible. Dont worry about the shape for now.

6. Start from the longest end. Make a fold of about half inch toward the inner side. Next, fold it again so that first fold doesn't goes inside but stays outseide, in the shape of "W". Continue to fold on the fashion to create "zipzag" fashion in terms of folding.

7. Roll the zipzag pattern to come to the round shape as show above.

8. Set the pan in stove to medium heat.

9. Roll the dough in your desired shape. I prefer the popular circle shape.

10. Apply some butter and put in the pan.

11. Cook the paratha on each side for about a minute until in reach light brownish color.

12. Take the cooked paratha and place it on a plain surface. Smash the paratha sideways to make it soft & fluffy.

13. Serve hot with some spicy accomplishments.

Moong Dal Sambar

2007-07-16T19:55:00.000-07:00

Ingredients:

1/2 cup Moong Dal

1 Chinese Eggplant

5 inches piece White Radish

3-4 Pieces of Drumstick

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

11/4 tsp Coriander powder

1 Medium size Onion

1 Medium size Tomato

1tsp Mustard seeds

1/2 tsp Fenugreek seeds

1/4 tsp Tarmarind pulp

1/2 tsp Asafetida

Oil

Salt for taste

Curry leaves for garnishing

Method:

1. Boil the moong dal in a pressure cooker until 2 whistle.

2. Now, add the cut vegetables,turmeric powder & salt to the dal & cook for 10mts.

3. Then,add the Asafetida & tarmarind pulp to the gravy.

4. In a kadai heat 3tbsp of oil & splutter the Mustard seeds first & then fenugreek seeds & then add the chopped onion & fry for 6-7mts.

5. Add the chopped tomato & fry for 6-7mts.Then,add the chilli powder & coriander powder & fry the masala for 5mts.

6. Now,add the dal with vegetables to the kadai & cook for 2-3mts.

7. Garanish with curry leaves.

8. Sambar is ready serve with rice & roti.

Salna / Mutton chalna

2007-06-06T19:33:00.000-07:00

Salna - This dish is very common in my part of tamil nadu.
Although, I have to admit, I don't make it very often.

Last week, we brought goat meat.
There was just too much of bones hidden beneath.
That's when it strike me to make this dish, as this dish needs more bones and less meat.

I made regular goat curry ("Aatu kari pirattal") as side dish and made the salna as the main dish.

As usual my husband liked it very much, but this time the surprise was that my 2 yr old, who has no inclination for non-veg, also liked it very much.

It might look different for a non-veg dish but for those who like less spice and still want mutton, this will be perfect fit.

Give it a try.

Ingredients:

1/2 cup Toor Dal
1/4 kg Mutton bones
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 2 whistles.

2. Now,heat the oil in the kadai splutter Cloves,bay leaves & cinnamon.

3. Then,add the chopped onion & when the onion is half done add the ginger-garlic paste & fry for 2-3mts.

4. Now,add the chopped tomato,salt,turmeric powder & curry leaves & fry till oil seperates from the gravy.

5. Add the chill powder & coriander powder & fry for another 4-5mts or untill oil seperates from the oil.

6. Now,add the boiled mutton bone pieces & toor dal & cook for next 4-5mts.

7. Put the lid on the kadai & cook in low heat 3-4mts.

8. Salna or chalna is ready serve with Paratha,roti,puri ,Biryani , idli, idiyappam,dosai & also with plain white rice.

Spinach Pakoda

2007-05-30T20:21:00.001-07:00

Friends,

It seems like summer has not quite yet there in Chicago area, at least till last week end.

Weekend was quite gloomy and my husband, as usual, nagged for some evening "theeni" to go with tea.

That's when I thought of this Spinach pakoda and masala tea. We had good time with tea, pakoda and sun tv.

Here is the recipe.

Ingredients:

1 Cup Besan flour 1/2 Pack Spinach 2 Medium size Onions
1/2tsp Baking powder (or)Baking soda
Food color (if needed)
Salt
Oil for frying

Method:

Cut the spinach & onion in small pieces.

Fry both spinach & onion till they are half done (for 4-5 mts).

Now add the baking powder to the besan flour & add the fried spinach & onion.

Mix all the ingredients into a thick batter(paste).

Then,heat the oil in a thick kadai & when the oil is in medium heat put the batter into the oil using the teaspoon or by hand.

Fry till golden brown.

Spinach pokada is ready serve hot with tea or coffee.

Egg Kuruma

2007-05-03T20:16:00.000-07:00

4 Boiled Egg
2 Boiled Potato ( cut into 4 pieces)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onion
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 & the green chilli & 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 & coriander powder & cook for another 5-6mts.

4. Add 3/4 cup of water & cook the gravy for 7-8mts.

5. Now add the boiled egg & boiled potato & cook for 2mts.

6. Now,add the coconut paste & yogurt paste keep the flame in low.

7. Egg kuruma is ready garnish with coriander leaves.

8. Serve hot with Chappati,Naan,Rice & puri.

Spinach Curry(Pasalikeerai Poriyal)

2007-01-28T19:38:00.000-08:00

Ingredients:

1 packet Spinach
1 medium size Onion
1/2 tsp Mustard seeds
1/4 tsp Urad dal
1/4 tsp Coriander powder
2 Dry red chillies
1/2 Shedded coconut
Oil
Salt for taste

Method:

1. Cut the leaves into small & wash it.Then,in a kadai pre-heat the oil & sputter the mustard seeds & urad dal.

2. Then, add the red chillies & add the chopped onion & fry till slight gloden brown.

3. Now,add the spianch leaves,salt & coriander powder & combine all.

4. Cook the spinach till the spinach cooks.

5. Now,add the shedded coconut & cook the spinach for next 5 mts.

6. Spinach curry is ready serve with chappati & Rice.

Kadai Chicken

2007-01-12T19:41:00.000-08:00

Hi Guys, its been long time since I posted anything new. My son kept me busy for most of the time.

I usally make this for my husband & he likes it very much. Last week, I made it for my friends and they really liked it a lot.

One thing you will notice is that I don't use water will cooking the chicken. I only use oil. But beleive me, this sin is worth it.

It will be a tasty sidedish for roti,chapptai,naan,puri & rice.

Ingredients:

1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Marinate the chicken with ginger-garlic 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.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.

5. Now,add the chilli powder & coriander powder & mix well with the chicken.

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.

Gravy Egg Noodles(Mee rabbos in Malaysian)

2006-11-14T20:14:00.000-08:00

Again its also an Malayasian dish which came from my mother.Its very good for Breakfast,lunch & dinner.

Ingredients:

1 packet Akka Noodles(its for 2 persons)
2 Boiled Egg
2 Large onion
2 Large tomato
1 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Chili powder
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)
Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Heat the oil in a kadai & Splutter the fennel seeds.Add the Cinnamon(medium size),Cloves & Bay leaves.

2. Add the chopped onions,green chilli & fry till slight golden brown.Add the ginger-garlic paste & chilli powder & cook for 2 mts.

3. Then add the tomatos,salt & coriander powder & cook for 5 mts.

4. Now,add the poppy seeds paste & cook for 5 mts.

5. Add 1 cup water & cook for 10 mts in high flame.

6. Now,stlit the egg & add to the gravy.Lastly add the curd.

7. Now, add the cooked noodles & mix well in the gravy.Granish with coriander leave.

Sardinas Fish Gravy

2006-10-27T20:29:00.000-07:00

Hi guys its been almost 3 weeks posting my reciepes.My laptop & camera went far from me to India.

Its a very tasty & easy dish.My mother use to make in india & one of my favorite dish.The fish is in tomato saruce which you can keep for months.Its too tasty if you makes once you will keep on making every week.I use to keep weekly once which is my husbands favorite too.The fish will taste like fresh fish even more than thats.So,I am posting this to you guys.It will me very good with all rice,paratha,naan & puri ect...

Ingredients:

1 Tin of sardinas
3 Medium size Potatos cut into small cubies.
2 Medium size tomatos
2 Medium size onion chopped
1 tsp Ginger-garlic paste
1 tsp Fenugreek seeds
3 tbsps Coconut paste
4 tsp Coriander powder
2 tsp chilli powder
Oil
Salt for taste
Curry leave for garnishing

Methods:

1. Heat the oil in a kadai & splutter the fenugreek seeds.

2. Add the chopped onion till golden brown& add the ginger-garlic paste & cook for 5 mts.

3. Now,add the chopped tomato & cook the gravy for 7-8mts.

4. Add the potatos,coriander powder & chilli powder & cook for 5 mts.

5. Add 1 cup water & cook the gravy till the potato cooks.

6. Finally add the fish & the coconut paste & cook for neat 7-8 mts.

7. Fish gravy is ready garnigh with curry leaves & serve hot with Roti,puri,paratha,naan & rice.

Potato in Tomato Gravy

2006-10-02T21:18:00.000-07:00

Ingredients:

4 Medium size potatos cut into cubes
2 Large Onion cut into length wise
2 Large Tomato
1 tsp Mustard seeds
1/4 tsp Tarmarind pulp
1 tsp Coriander powder
1/2 tsp Chilli powder
Salt for taste
Oil

Method:

1. In a kadai pre-heat the oil & splutter some mustard seeds.Add the onion & potato & fry fry till half done.

2. Now, add the chopped tomato,salt & turmeric powder & cook till the potato is fully done.

3. Add the coriander powder,chilli powder & tarmarind pulp & cook for 8-9mts.

4. Garnish it with Coriander leaves & curry leaves.

5. Potato in tomato gravy is ready.Serve with rice,puri,paratha,naan & chappati.

Tindora curry

2006-10-02T20:59:00.000-07:00

Ingredients:

1 lb Tindora
1 Medium size onion
1 tsp Mustard seeds
2 Green chillies
1/2 turmeric powder
1/4 chilli powder(optional)
1/2 cup Shedded coconut
Salt for taste
Oil

Method:

1. Cut the tindora in lengthwise.

2. In a kadai pre-heat the oil splutter some mustard seeds & add the onion & chillies & fry till gloden brown.

3. Now,add the tindora,salt & turmeric powder & cook in slow flame 15mts.It time to cook.

4. Now,add the chilli powder & the shedded coconut & cook for 5 mts.

5. Tindora curry is ready server with chappati,rice.

Idly Sambar

2006-09-25T20:00:00.000-07:00

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.

Fish Sambal

2006-09-20T19:56:00.000-07:00

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 lb Mackeral Fish
1 tsp Ginger garlic paste
2 tsp Coriander powder
1 tsp Chilli Powder
1/4 Turmeric powder
1 tsp salt
Oil for fry

For the Gravy:

5 Medium size onion
5 Medium size tomato
1/2 tsp Ginger-garlic paste
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
1 tsp Chilli powder
1/4 Tarmarind concentrate
4 tbsp Coconut grated
1 tsp Salt
Oil

Method:

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.

\

Cabbage Kootu

2006-09-14T20:18:00.000-07:00

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 dal (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.

Pepper Chicken

2006-09-13T20:08:00.000-07:00

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.

Okra Curry

2006-09-12T19:47:00.000-07:00

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.

MEME - ADOUT ME,ME ONLY ME

2006-09-10T16:40:00.000-07:00

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.

Chick Peas Kuruma

2006-09-06T20:05:00.000-07:00

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.

Bottle Gourd Dal

2006-09-05T09:22:00.000-07:00

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

2006-09-05T09:00:00.000-07:00

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.

Idly & Fried Coconut Chutney

2006-09-01T19:50:00.000-07:00

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.

Brinjal & Potato Tarmarind Gravy

2006-08-31T19:19:00.000-07:00

It a very tradional gravy in tamilnadu.Its very special in villages.The main Ingredient in this gravy is tarmarind.You can add durmstick also if you want.Its my mom's recipe which I am sharing with you friends.

Ingredients:

4 Brinjal
2 Potato
1/2tsp Fenugreek seeds
2 Medium size onion
2 Medium size tomato
2tbsps Coriander powder
1tbsp Chilli powder
1tsp Ginger-garlic paste
2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)
or 2 tbsps Tarmarind concentrate
3tbsps Coconut Paste
Oil
Salt for taste
Curry leaves for garnishng

Method:

1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.

2. Add the chopped onion & fry till slight golden brown add the ginger-garlic paste & fry for 5-6 mts.

3. Add the chopped tomato & fry it for 6-7 mts.Now,add the spices,brinjal & Potato cook the vegetables in the masala for next 5-6mts.

4. Then pour the tarmarind water & a cup of water & cook the gravy till the potato cooks.

5. Finally, add the coconut paste & cook for next 7-8mts.Garnish it with curry leaves.

6. The gravy is ready you can serve hot with rice,roti.

Desi Chori(Cow Peas) Tarmarind Gravy

2006-08-29T20:07:00.000-07:00

Ingredients:

1cup Desi chori (Pressured upto 2 whistle)
2 Brinjal
4pieces Drumstick
1 Large onion
1 Medium size tomato
1/2tsp Fenugreek seeds
1/2tsp Turmeric powder
2 tsp Corinander powder
1tsp Chilli powder
11/2tsps Tarmarind concentrate
4tbsps Coconut paste
Oil
Salt for taste
Coriander leaves for garnishing

Methods:

1. Put the cooked desi chori in a kadai & add the brinjal pieces,pieces of drumstrick,salt & turmeric powder & cook for 10 mts.

2. Then,add the coriander powder,chilli powder,coconut paste & tarmarind concentrate & cook for next 15mts.

3. Now,pre-heat the oil in a pan & splutter the fenugreek seeds & put the chopped onion & fry till gloden brown & then put the chopped tomato & fry for next 5-6 mts untill the oil seperates from the masala.

4. Now,pour that garvy into this pan & cook the gravy for 10 mts.

5. Garnish the coriander leave.Serve this with Rice,roti,dosai.

Vegetable Noodles

2006-08-28T20:02:00.000-07:00

Ingredients:

1packet Noodles
2 Medium size onion
2 Medium size tomato
1cup Cabbage
11/4tsps Chilli powder
Oil
Salt for taste

Method:

1. Boil 4 glass of water in a vessel when the water is boiled put 2 tsps of vegetable oil into the water & then put the packet of noodles into the water cook for 10 mts.After 10mts drain the noodles.

2. Pre-heat the oil in a kadai & fry the chopped onion till golden brown & then put thechilli powder cook for 5-6 mts & put the tomato now & cook for 10mts.

3. Now,put the cabbage cook for next 10 mts.

4. Finally put the noddles & pour some noodles water also & combine the masala & noodles kept the flame in low heat & close the vessel for 5-6mts.

5. Noodles is ready you can add ketcup & add some soya sauce for extra taste.

Payasam

2006-08-26T21:04:00.000-07:00

Ingredients :

1 cup Vermicelli
1 cup Sabudana
10 Cashew nut
10 Raisin
7 tsp Ghee
1 cup Sugar
1 litre Milk

Method :

1. Heat 1 tsp of ghee in a pan(in medium heat) & fry the vermicelli for 5 minutes & keep aside.Same to the sabudana.

2. Now, again heat 2 tsp of ghee & fry the ceshewnut & raisin till gloden brown & keep it aside.

3. Then boil the milk in a pressure pan & add the sabudana & close the pan for 15 minutes keep the flame in low heat & then add the vermicelli.

4. Boil the milk till the vermicelli becomes soft.Now add the ceshew nut & raisin & the leftover ghee.

5. Payasam is ready.Serve this hot & chill.Its a numer one dersert in south India.

Potato Brinjal Curry

2006-08-24T20:27:00.000-07:00

Ingredients:

5 Potatoes(medium size)
2 Brinjal
1 Onion(medium size)
1 tomato
1/2 tsp Fennel seeds
1/4 tsp Garam Masala
1 tp Coriander powder
1/2 tsp chilli powder
2 tablespoon
Oil
Salt

Methods:

1. Cut the potato into small pieces & cut the brijal into medium pieces.

2. Heat the oil in a pan & put the fennel seeds.

3. Then put the onion,salt & fry it till gloden brown & then put the tomato & fry it till the oil seperate from masala.

4. then put the potato,brinjal & garam masala & cook the potato in medium heat till the potato is half cooked.

5. Now, Add the Coriander powder, chilli powder & cook the potato for 10 minutes.

6. Garnished it with Coriander leaves.Serve it with Rice,Roti.

Vendakkai Puzhi Kulambu (Okra Tamarind Gravy)

2006-08-24T19:34:00.000-07:00

Ingredients:

1lb Okra(cut into medium size pieces)
1 Large Onion
2 Medium size Tomato
1/2tsp Fenugreek seeds
4tsps Coriander powder
2tsps Chilli powder
1/2tsp Turmeric powder
2tbsps Tarmarind concentrate
3tbsps Coconut paste
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.add the onion & fry for 5-6 mts.

2. Add the tomato & cook it 7-8mts.Add the turmeric powder,salt,spices & the okra pieces combine them & cook them for 10mts.

3. Now,add the tamarind concentrate & add 11/2 cups of water & close the kadai & cook the gravy till okra cooks in high flame.

4. Finely,add the coconut paste & cook the garvy for 10mts in medium heat.The okra turmind gravy is ready.

5. Serve the Okar tamarind gravy with rice & roti.

Peerkangai Kootu (Ridge Gourd Kootu)

2006-08-24T09:39:00.001-07:00

Ingredients:

2 Medium size Ridge Gourd
1/2cup Moong dal
1/4cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
2 Green chillis
1/2tsp Cumin seeds
1tsp Coriander powder
1/2tsp Chilli powder
1/2 tsp Turmeric powder
1/4tsp Turmind concentrate
Oil
salt for taste

Method:

1. First fry the moong dal in a pressure pan for 5-6 mts & add the thoor dal combine both & pour 1 glass of water & pressure in to 1 whistle.

2. Cut the ridge gourd into round pieces & add the pieces,green chilli,turmeric powder,coriander powder,chill powder & salt to the dal & cook the dal till ridge gourd becomes soft.

3. Then,in a kadai heat the oil & put the cumin seeds & let them splutter.Add the chopped onion
& fry till golden brown & add the chopped tomato cook for 6-7 mts.

4. Now,add the dal to the kadai & cook for 10 mts i medium heat.Kutu is ready.

5. Serve the kutu with rice,roti & puri.

Tips:The dal should be half cooked.If it is over cooked it will become garvy not kootu.

Vegetable Rice

2006-08-23T20:08:00.000-07:00

Ingredients:

2cup Basmati rice
1/2cup Bean
1/2cup Carrot
1/2cup Cabbage
1/2cup Frozgen Peas
2 Large onion
4 Medium size tomato
1tsp Fennel seeds
1tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
1/2tsp turmeric powder
11/2tbsps Chilli powder
5 tbsp Curd(optional)
5 tbsps Oil & ghee
1/2cup Mint leaves
1/2cup Coriander leaves
Salt for taste

Method:

1. First soak the rice for 10 mts & put the rice in a dry towel.

2. Heat the 2tbsps of oil & 2tbsps of ghee in a kadai.Put the fennel seeds,cloves,bay leaves,cinnamon & let them splutter.

3. Now,add the chopped onion & fry till slight golden brown & add the ginger-garlic paste,chilli powder & garam masala & fry for 6-7 mts.

4. Add the chopped tomato & salt & cook for 7-8 mts.Then,add all the vegetables & the curd combine them & cook for 10 mts.

5. Now,in a pressure cooker heat the rest oil & ghee & fry the basmati rice for 5-6 mts.Then,add the vegetable garvy & combine the rice & the gravy.

6. Add 3cups of milk,1/2 cup of water,coriander leaves & the mint leaves to the rice & cook for 5 mts.Now close the cooker & pressure it till 1 whistle.

7. Serve hot Vegetable rice with raita.

Tips: While pressuring keep the flame in low heat.

Aatu Kari Kulambu (Mutton Curry)

2006-08-22T20:18:00.000-07:00

Ingredients:

1/2 lb Mutton
4 Potato(optional)
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1 tbsps Poppy seeds Paste
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
3 tbsps Coconut paste
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
1 tbsp Curd(optional)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Marinate the mutton pieces with the poppy seed paste,garam masala & 1tsp of salt.

2. Heat the oil in pressure pan & put the fennel,seeds,cloves,bay leaves & Cinnamon.Let them splutter.Add the chopped onion & fry till slight golden brown.

3. Add the ginger-garlic paste & fry for 4-5 mts.Now add the chopped tomato,salt & turmeric powder & cook for 6-7 mts till the oil separates from the masala.

4. Add the the marinated mutton,potato cubes & a cup of water & combine all the masalas & cooks for 5-6 mts.

5. Now,close the pan & pressure it till the mutton becomes soft.Then,open the pan & add the coriander powder,chilli powder & coconut paste & cook the garvy for 10 mts in slow flame till theoil separate from the masala.

6. Now,garnish the mutton with the coriander leaves.

7. Serve the mutton curry with rice,dosai,idle,puri,roti & naan.

Tips: You can add cashewnut paste instread of using the coconut paste.Soak the cashewnut in hot water for 10 mts & make the paste.

Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry)

2006-08-21T19:51:00.000-07:00

Ingredients:

5 Potato(cut into cubes)
1cup Mutter(soaked for atleast 8 hour)
1 LargeOnion
1 Large Tomato
1tsp Fennel seeds
1tbsp Coriander powder
1/2tbsp Chilli powder
Oil
Salt for taste
Coriander leaves for garnish

Method:

1. First cook the mutter in a pressure pan till 1 whistle.

2. Heat the oil in a kadai & splutter the fennel seeds.Then, add the onion & fry till golden brown.

3. Now,add the tomato & cook till the oil comes seperate.

4. Add the potato & salt & cook for 15 minutes.Now,drain the mutter &amp;amp;amp; put into the potato & add the coriander powder & chilli powder & cook for another 10 minutes.

5. Garnish it with coriander leaves.This is a sidedish for rice,curdrice & all kind of rice.

Tips: Don't over cook the mutter.It will not taste good.

Fish Fry

2006-08-21T17:21:00.000-07:00

Ingredients:

4pieces Cat Fish
1/2tbsp Ginger-garlic paste
1tbsp Corinander powder
1/2tsp Chilli powder
11/2tsp Salt
1cup Oil

Method:

1. Marinate the fish pieces with ginger-garlic paste,coriander powder,chilli powder & salt.Keep the fish for 1/2 an half.

2. Now,in a kadai heat the oil in medium heat & fry the fish for 15 minutes onboth sides.

3. Serve the fish rice,roti & naan.

Tips:Fry the fish in slow flame to get soft fish fry.Otherwise,if you in high flame it will become hard.

Fish Curry

2006-08-21T09:08:00.000-07:00

Ingredients:

1lb Cat Fish(cut in medium size pieces)
1/2tsp Fenugreek seeds
2 Onion(medium size)
1tbsp Ginger-garlic paste
2 Tomato(medium size)
4 Indian Brinjal
4tsp Coriander Powder
2tsp Chilli powder
1 1/2tbsp Tamarind concentrate
1/2cup Coconut paste
Oil
5 Curry leaves(for garnising)

Method:

1. Heat the oil in a kadai & put the Fenugreek seeds &amp;amp;amp;amp;amp;amp; fry fry till brown.

2. Now,add the chopped onion & fry till gloden brown & then add the ginger-garlic paste &fry for 5 minutes.

3. Then,put the chopped tomato fry till the oil seperate from the gravy.Add the coriander powder,chilli powder & brinjal & cook for 10 minutes.

4. Now,put the turmind concerate & pour 1 cup water & cook the garvy till the brinjal is half down.(keep the stove in full flame)

5. Add the fish & coconut paste & keep the heat in medium & cook the garvy for 15 minutes.

6. Garnish it with curry leaves & now keep the heat in low flame & cook the oil comes seperate.

7. Serve the fish curry with rice,roti & naan.

Tips: Don't overcook the fish if it breaks the whole gravy will become a big mess. The fish will cook within 10 minutes.

Chicken Fry

2006-08-19T20:54:00.000-07:00

Ingredients :

1/2 lb Chicken(cut in big pieces)
1/2 cup Curd
2 tsp Chilli powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
1 1/2 tsp salt
1 cup Oil

Method:

1. Marinate the chicken with the chilli powder,turmeric power,garam masala powder,salt & curd for atleast 1/2 an hour.

2. Now,heat the oil in kadai &amp;amp;amp; keep the heat in medium flame & fry the chicken for 15 minutes on both sides.

3. Chicken fry is ready.Serve it with Biriyani,Roti.

Chicken Gravy

2006-08-18T21:36:00.000-07:00

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
2 tsp Coriander powder
1 tsp Chilli powder
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)
5 tsp Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Marniate the chicken pieces with the ginger-garlic paste,poppy seed paste,turmeric powder,garam masala powder & salt.

2. Now, Heat the oil in a pan & add fennel seeds,cinnamon,cloves & bay leaves fry till gloden brown.

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. After that add the coriander powder,chilli powder & curd.Cook this for 10 minutes in medium heat.

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.

Tips:Curd is optional but,if you add the curd it will add extra taste to the gravy.If you think that the gravy is little spicy you can add curd it will control it.

Tomato Chutney

2006-07-21T08:08:00.000-07:00

Ingredients:

2 Onion (medium size)
2 Tomato (medium size)
4 Dry chilli
2 tp Black gram
3 tbsp Oil
Salt
Coriander leaves

Method:

1. Chop the onion & tomato.

2. Heat the oil in a small kadai & fry the dry chilli & keep aside.

3. Then fry the black gramtill gloden brown &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp; add the onion & cook till light brown.

4. Then add the tomato & cook for 5 minutes.Now put the salt & Coriander leaves & cook for 2 to 3 minutes.

5. Remove the kadai from the fire & keep it for 10 minutes.

6. Now, in a mixie first grind the dry chilli & then grind the rest.Chutney is ready.

7. Serve the chutney with Idli & Dosa.

Sambar

2006-07-20T16:22:00.000-07:00

Ingredients:

1/2 cup Thoor dal
3 Brinjal(cut in medium)
4 pieces Drumstrick
1/2 tsp Turmeric powder
2 tp Coriander powder
1 tp chilli powder
1/2 tsp Asafetida
2 Onion
2 Tomato
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds

Methods:

1. Pressure thoor dal to 2 whistle.Add the vegetables,Turmeric powder & cook for 10 minutes.

2. Then add the Coriander powder,chilli powder,Asafetida & cook for 10 minutes.

3. Now heat the oil in a seperate pan & add the Fenugreek seeds,Mustard seeds & fry.

4. Then add the onion & fry till gloden brown & then add tomato & cook for 5 minutes.

5. Now add the dal & cook for 5 minutes.Sambar is ready.

6. Garnish it with Coriander leaves & Curry leaves.

7. Serve hot with Rice.

Mutton Kuruma

2006-07-17T09:39:00.000-07:00

Ingredients:

1 lb Meat
3 Potatos(optional)
1/2 cup Coconut Paste
3 Cloves
2 Cinnamon(medium long stick)
2 Bay leafs
1 tsp Fennel seeds
7 Pepper corns
1 1/2 tsp Poppy seeds
3 Onion (chopped)
3 Tomato (chopped)
1/2 tsp Turmeric powder
1/2 tsp Garam Masala
1/2 tsp cumin seeds
1 tsp Ginger-Garlic paste
5 tsp Oil
Coriander leaves for garnishing
Salt

Methods:

1. Cut the meat in small square pieces & cut the potato into 4.soak the poppy seeds in hot water for 10 minutes & make it paste.

2. Roast the cumin seeds & pepper corns for 2or 3 minutes & powder them.

3. Marinate the meat pieces in poppy seed paste,ginger-garlic paste,turmeric powder,garam masala,salt.

4. Now, heat the oil in a pressure cooker.Add Fennel seeds,Cloves,Cinnamon,Bay leafs & fry them.

5. Put the onion & fry till gloden brown & then add tomato. Cook the tomato till oil comes seperate.

6. Add the marinate meat & potato to the masala & fry them for 5 minutes.Close the cooker & pessure it till the meat becomes soft.

7. Now,add the pepper corn & cumin seeds powder & coconut paste to the meat & cook for 5 to 10 minutes.Finally garnish it with Coriander leaves.

8. Serve the meat kuruma with Rice,Roti,Puri.