Sharing My Knowledge: September 2013

Monday, 30 September 2013

Moong Dal Sundal Recipe | Pasi Paruppu Sundal Recipe | Navaratri Recipes

Ingredients :

Moong Dal / Pasi Paruppu - 200 gm

Grated Coconut - 2 tsp

Mustard Seed - 1/2 tsp

Oil - 1 tsp

Dry Red Chilly - 2
Hing / Perungayam - a pinch

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the moong dal (pasi paruppu) and soak it in water for half an hour.
In a pressure cooker, add moong dal, salt and enough water then cook it with 1 whistle.
Keep it aside to become cool.
After it becomes cool, remove the water from the cooked moong dal.
Heat oil in kadai, add mustard seeds, when its popup, then add dry red chilly, hing, curry leaves and bengal gram.
Add salt to taste.
Finally add grated coconut and fry it for 1 minute.
Now kadalai paruppu sundal or bengal gram sundal is ready to serve.

Kadalai Paruppu Sundal Recipe | Bengal Gram Sundal Recipe | Navaratri Sundal Recipes

Ingredients :

Bengal Gram / Kadalai Paruppu - 200 gm

Grated Coconut - 2 tsp

Mustard Seed - 1/2 tsp

Oil - 1 tsp

Dry Red Chilly - 2
Hing / Perungayam - a pinch

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the bengal gram (kadalai paruppu) and soak it in water for an hour.
In a pressure cooker, add bengal gram, salt and enough water then cook it for 1 whistle.
Keep it aside to become cool.
After it becomes cool, now remove the water from the cooked bengal gram.
Heat oil in kadai, add mustard seeds, when its popup, then add dry red chilly, hing, curry leaves and bengal gram.
Add salt to taste.
Finally add grated coconut and fry it for 1 minute.
Now kadalai paruppu sundal or bengal gram sundal is ready to serve.

Peanut Sundal Recipe | Navaratri Sundal Recipes

Ingredients :

Peanuts - 200 grams

Grated Coconut - 2 tsp

Raw Mango (Scraped or Finely Chopped) - 1/4 Cup (Optional )
Onion (Finely Chopped) - 1/2 (Optional)

Mustard Seed - 1/2 tsp

Oil - 1 tsp

Dry Red Chilly - 2

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the peanuts and soak it in water at night. Next day morning drain out the water and keep aside
In a pressure cooker, add chana, salt and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, Now remove the water from the cooked chana.
Heat oil in kadai, then add mustard seeds, when its popup, then add dry red chilly, curry leaves and peanuts. Now add salt to taste.
Finally add grated coconut and fry it for 1 minute and switch off the flame.
Then add scraped mango and chopped onion and mix it well.
Now peanut sundal is ready to serve.

Green Gram Sundal Recipe | Pachai Payaru Sundal Recipe | Navaratri Recipes

Ingredients :

Green Gram / Pachai Payaru - 200 gm

Grated Coconut - 2 tsp

Mustard Seed - 1/2 tsp

Oil - 1 tsp

Dry Red Chilly - 2
Hing / Perungayam - a pinch

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the green gram (pachai paruppu) and soak it for 5-6 hour.
In a pressure cooker, add green gram, salt and enough water then cook it for 1-3 whistle.
Keep it aside to become cool.
After it becomes cool, remove the water from the cooked green gram now.
Heat oil in kadai, add mustard seeds, when its popup, then add hing, dry red chilly, curry leaves and green gram. Now add salt to taste.
Finally add scraped coconut and fry it for 1 minute.
Now green gram sundal or pachai payaru sundal is ready to serve.

Saturday, 28 September 2013

Peanut Chutney Recipe | Verkadalai Chutney | Side dish for idli or dosa

Ingredients :

Peanuts - 1 cup

Scraped Coconut - 2 tsp

Fried Gram | Roasted Gram - 2 tsp

Tamarind - little

Dry Red Chilly - 3

Salt - as needed

Oil - 1 tsp

For the Seasoning

Oil - 1 tsp

Mustard seed - 1 tsp

Urad dal - 1 tsp

Curry Leaves - 1 tsp

Preparation :

Heat oil in kadai, add peanuts, fried gram, dry red chilly, tamarind and sauté until it slightly browned.
Keep it aside for some time to become cool.
Grind the fried item and coconut with required salt and water to the smooth paste.
Transfer into separate bowl.
Heat oil in same kadai, add mustard seeds when its popup, add urad dal, curry leaves and saute untill its turns golden brown color then turn off the flame.
Pour the seasoning over the grind chutney and mix well.
Now Peanut Chutney / Verkadalai Chutney is ready to serve with idli, dosa, vada etc...

Note :

If you are using roasted peanuts, no need to fry peanuts.

Beetroot Chutney Recipe | Side dish for idli or dosa

Ingredients :

Grated Beetroot - 1 cup

Grated Coconut - 1/4 cup

Dry Red Chilly - 3 or 4

Garlic - 2 clove

Tamarind - little

Channa dal - 1tsp

Urad dal 1 tsp

Oil - 1 tsp

Salt - as required

For the seasoning :

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad dal - 1/2 tsp

Curry Leaves - a sprig

Preparation :

Heat oil in kadai, fry the channa dal, urad dal, dry red chilly & garlic till golden brown.
Fry the grated Beetroot until the raw smell leaves.
Keep it aside for some time to become cool.
Put the fried item,grated coconut, tamarind and salt in a blender with enough water and grind to make fine paste.
Transfer the paste into separate bowl.
Heat oil in kadai, add mustard seeds, when its popup then add urad dal, curry leaves and switch off the flame after few seconds.
Pour the seasoning over the grind chutney and mix well.
Now Beetroot Chutney is ready to serve with idli, dosa, vada etc...

Carrot Chutney Recipe | Side dish for idli or dosa

Ingredients :

Grated Carrot - 1 cup

Grated Coconut - 1/4 cup

Dry Red Chilly - 3 or 4

Garlic - 2 clove (optional)

Tamarind - little

Channa dal - 1tsp

Urad dal 1 tsp

Oil - 1 tsp

Salt - as required

For the seasoning :

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad dal - 1/2 tsp

Curry Leaves - a sprig

Preparation :

Heat oil in kadai, fry channa dal, urad dal, dry red chilly & garlic till it becomes golden brown color.
Fry the grated carrot until the raw smell leaves.
Keep it aside for some time to become cool.
Put the fried item,grated coconut, tamarind and salt in a blender with enough water and grind to make fine paste.
Transfer the paste into separate bowl.
Heat oil in kadai, add mustard seeds, when its popup then add urad dal, curry leaves and switch off the flame after few seconds.
Pour the seasoning over the grind chutney and mix well.
Now Carrot Chutney is ready to serve with idli, dosa, vada etc...

Onion Chutney Recipe | Vengaya Chutney Recipe

Ingredients :

Small Onion | Sambar Onion - 1 Cup

Dry Red Chilly - 5

Tamarind - Small Piece

Oil - 1 tsp

Salt - as needed

For the seasoning

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad dal - 1/2 tsp

Preparation :

Peel the skin from the sambar/small onion.
Heat oil in kadai, add small onion and saute until it turns to golden brown color.
Then add dry red chilly and tamarind, fry it for 1 minutes.
Keep it aside for some time to become cool.
Grind the fried item with required salt and water to smooth paste.
Transfer into separate bowl.
Heat oil in same kadai, add mustard seeds when its popup, add urad dal and saute until its turns to golden brown color then turn off the flame.
Pour the seasoning over the grind chutney and mix well.
Now Onion Chutney / Vengaya Chutney is ready to serve with idli, dosa, vada etc...

Red Chilly Chutney Recipe | Side dish for idli or dosa

Ingredients :

Dry Red Chilly -10 - 12

Small Onion | Sambar Onion - 6 - 8

Garlic - 5 clove

Tamarind - Small Piece

Oil - 1 tsp

Salt - as needed

Preparation :

Peel the skin from the sambar/small onion.
Heat oil in kadai, add small onion & garlic, saute it until it turns to golden brown color.
Then add dry red chilly and tamarind, fry it one minutes in low flame.
Keep it aside for some time to become cool.
Grind the fried item with required salt and water to smooth paste.
Transfer into separate bowl.
Pour a table spoon of oil over the grind chutney and mix well.
Now Red Chilly Chutney is ready to serve with idli, dosa etc...

Mint Coriander Chutney Recipe | Pudina Kothamalli Chutney Recipe

Ingredients :

Mint Leaves - 1/2 cup
Coriander - 1/2 cup

Green Chilly - 1 no

Coconut - a small piece

Garlic - 1 clove

Tamarind - a generous pinch

Salt - as required

For the Seasoning :

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad dal - 1/2 tsp

Preparation :

First separate the leaves from the stem
Now clean and wash the mint and coriander leaves.
In a kadai, saute the mint and coriander leaves in low flame until it just shrinks in volume.
Keep it aside for some time to become cool.
Put the mint and coriander leaves, coconut, green chilly, tamarind, garlic and salt in a blender with enough water and grind to make fine paste.
Transfer the paste into separate bowl.
Heat oil in kadai, add mustard seeds, when its popup then add urad dal and switch off the flame after few seconds.
Pour the seasoning over the grind chutney and mix well.
Now Pudina Kothamalli Chutney / Mint Coriander Chutney is ready to serve with idli, dosa, vada etc...

Curd Rice | Thayir Sadam Recipe

Ingredients :

Cooked Rice - 1 Cup

Curd - 1 Cup

Warm Milk - 1 Cup

For the seasoning :

Oil - 1 tsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Urad dal - 1/2 tsp

Ginger - Small piece (finely chopped)

Green Chilly - 1 or 2 (finely chopped)

Curry Leaves - Few

Salt - as required

Hing/Asafoetida

For garnishing

Grated Carrot - 1 tsp

Coriander Leaves - Few (finely chopped)

Preparation :

Pour the warm milk into the cooked hot rice and mash it well.(because the hot cooked rice is easy to mash it)
Keep it aside for sometime to become cool.
When it is cooled, now add curd and required salt then mix it well.
Heat oil in kadai, add mustard seeds when its popup, add urad dal, cumin seeds, ginger, green chilly, hing, curry leaves and saute it few seconds then switch off the flame.
Pour the seasoning over the curd rice and mix well.
Garnish with grated carrot and chopped coriander leaves.
Now curd rice is ready to serve.
Pickle is good side dish for curd rice.

Tuesday, 24 September 2013

Rava Kesari Recipe

Ingredients :

Ravai / Sooji - 1 Cup

Sugar - 1 Cup

Water - 4 Cup

Ghee - 1/4 Cup

Cashew Nut - 5
Dry Grapes - 5

Cardamom / Elakkka Powder - a pinch

Kesari Powder - a pinch

Preparation :

Heat the pan and fry ravai until you gets a nice aroma with low flame.
Transfer it to another bowl and keep it aside.
In the same pan add one table spoon of ghee and fry cashew nuts and dry grapes till turns golden brown.
Now add water, kesari powder and cardamom Powder.
When the water starts boiling, reduce the heat to low flame and slowly add ravai without any lumps.
Ravai will get cooked in hot water.
Now add the sugar and turn off the flame.
Finally add the remaining ghee on the kesari.

Note :

Use the same cup to add ravai, sugar and water.
You can use the milk instead of water.
You can also use the 50% of milk and 50% of water instead of water.

Vatha Kuzhambu Recipe - Sundakkai Vathal Kuzhambu

Vatha Kuzhambu Recipe - Sundakkai Vatha Kuzhambu

Ingredients :

Sundakkai / Manathakkali Vathal - 10 -12 no

Sambar Onion - 10 no

Garlic - 10 no

Tamarind - lemon sized ball

Sambar Powder - 2 tsp

Salt - as required

To Temper :

Sesame Oil / Nallennai - 4tsp

Mustard Seeds - 1/2 tsp

Fenugreek Seeds - 1/4 tsp

Cumin Seeds - 1/2 tsp

Dry Red Chilly - 2 (Cut it to small pieces)

Curry leaves - Few

Preparation :

Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
Heat oil in kadai, add sundakkai and fry it 2 minutes then transfer it to a separate bowl.
Peel the outer skin of small(sambar) onion and garlic keep it aside.
Heat oil in kadai/pan, add mustard seeds, when its popup, add fenugreek seeds, cumin seeds, dry red chilly and curry leaves.
Then add small(sambar) onion and garlic, fry it for 2 minutes.
Now add sambar powder in low flame and roast it until the color changes.
Then add tamarind extract, sundakkai and salt as required.
Boil the curry until the oil will separate. Switch off the flame when the curry gets thick.
Now Vatha Kuzhambu is ready to serve with hot rice.

South Indian Coconut Chutney Recipes | Pottukadalai Chutney

Ingredients :

Grated Coconut - 1 cup

Green Chilly / Dry Red Chilly - 2 no

Pottukadalai / Fried Gram / Roasted Gram - 3 tsp

Garlic - 2 cloves

Salt - as required

For the Seasoning :

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad dal - 1/2 tsp

Curry Leaves - Few

Red Chilly - 1 cut into small pieces

Preparation :

Put the coconut, green chilly, pottukadalai, Garlic and salt in a blender with enough water and grind to make fine paste.
Transfer the paste into separate bowl.
Heat oil in kadai, add mustard seeds when its popup, add Urad dal, Dry red chilly and curry leaves.
After few seconds switch off the flame and pour the seasoning over the grind chutney and mix well.
Now Coconut Chutney / Pottukadalai Chutney is ready to serve with idli, dosa, vada etc...

Onion Tomato Chutney | Vengayam Thakkali | Side dish for idli or dosa

Onion Tomato Chutney | Vengayam Thakkali chutney | Side dish for idli or dosa

Ingredients :

Onion - 1
Tomato - 2
Dry Red Chilly - 2
Salt - as required

For the Seasoning :

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - Few

Preparation :

Chop the onion and tomato into small pieces.
Grind the onion, tomato, dry red chilly and salt to a smooth paste without water.
Heat oil in kadai, add mustard seeds, when its popup then add urad dal and curry leaves.
Now add the grinded items and small amount of water.
Cook it in low flame for 2 minutes.
Now Onion Tomato Chutney / Vengayam Thakkali Chutney is ready to serve with idli or dosa.

Pudina Chutney - Mint Chutney Recipe

Ingredients :

Mint Leaves - 1 Cup

Green Chilly - 1 no

Coconut - a small piece

Garlic - 1 clove

Tamarind - a generous pinch

Salt - as required

For the Seasoning :

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad dal - 1/2 tsp

Preparation :

First separate the leaves from the stem
Now clean and wash the mint leaves.
In a kadai, saute the mint leaves in low flame until it just shrinks in volume.
Keep it aside for some time to become cool.
Put the mint leaves, coconut, green chilly, tamarind, garlic and salt in a blender with enough water and grind to make fine paste.
Transfer the paste into separate bowl.
Heat oil in kadai, add mustard seeds, when its popup then add urad dal and switch off the flame after few seconds.
Pour the seasoning over the grind chutney and mix well.
Now Pudina Chutney / Mint Chutney is ready to serve with idli, dosa, vada etc...

Curry Leaves Chutney Recipe | Karuveppilai Chutney | Side dish for idli or dosa

Ingredients :

Curry Leaves - 1 Cup

Green Chilly - 1 no

Coconut - a small piece

Garlic - 1 clove

Tamarind - small size

Salt - as required
Channa dal / Pottukadalai - 1 tsp

For the Seasoning :

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad dal - 1/2 tsp

Preparation :

First separate the leaves from the stem.
Now clean and wash the curry leaves.
Put the curry leaves, coconut, green chilly, tamarind, garlic, channa dal and salt in a blender with enough water and grind to make fine paste.
Transfer the paste into separate bowl.
Heat oil in kadai, add mustard seeds, when its popup then add urad dal and switch off the flame after few seconds.
Pour the seasoning over the grind chutney and mix well.
Now Curry Leaves Chutney / Karuveppilai Chutney is ready to serve with idli, dosa, vada etc...

Monday, 23 September 2013

Coriander Chutney Recipe | Kothamalli Chutney | Side dish for idli or dosa

Ingredients :

Coriander Leaves - 1 Cup

Green Chilly - 1 no

Coconut - a small piece

Garlic - 1 clove

Tamarind - a generous pinch

Salt - as required

For the Seasoning :

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad dal - 1/2 tsp

Preparation :

Clean, and wash the Coriander leaves.
In a kadai, Saute the coriander leaves in low flame until it just shrinks in volume.
Keep it aside for some time to become cool.
Put the coriander leaves, coconut, green chilly, tamarind, garlic and salt in a blender with enough water and grind to make fine paste.
Transfer the paste into separate bowl.
Heat oil in kadai, add mustard seeds, when its popup then add urad dal and switch off the flame after few seconds.
Pour the seasoning over the grind chutney and mix well.
Now Kothamalli Chutney / Coriander Chutney is ready to serve with idli, dosa, vada etc...

Sundal Recipe / Channa Sundal Recipe / Kondakadalai Sundal Recipes | Navaratri Sundal Recipes

Sundal Recipe / Chana Dal Sundal Recipe / Konda kadalai Sundal Recipes | Navaratri Sundal Recipes

Ingredients :

Channa / Konda kadalai - 1 Cup

Grated Coconut - 2 tsp

Raw Mango (Scraped or Finely Chopped) - 1/4 Cup (Optional )

Mustard Seed - 1/2 tsp

Oil - 1 tsp

Dry Red Chilly - 1

Curry Leaves - Few

Salt - as much needed

Preparation :

Wash the channa and soak it in the overnight. Next day morning drain out the water and keep it aside.
In a pressure cooker , add channa , salt and enough water then cook it for 3 whistles.
Keep it aside to become cool.
After it becomes cool, remove the water from the cooked channa now.
Heat oil in kadai, add mustard seeds, when its popup, then add dry red chilly, curry leaves and channa. Now add salt to taste.
Finally add grated coconut and fry it for 1 minute.
Now channa sundal is ready to serve.

Chettinad Uppu Kari / Chettinad Mutton Uppu Kari

Ingredients :

Mutton - 1/4 kg (boneless)

Ginger Garlic Paste - 2 tsp

Oil - 2 tsp

Dry Kundu Red Chilly - 10 - 12 no

Cumin Seed - 1 tsp

Fennel Seeds/Perunjeeragam - 1 tsp

Curry Leaves - Few

Turmeric Powder 1/2 tsp

Salt - as much needed

Preparation :

Heat oil in kadai, add cumin seeds, fennel seeds, dry kundu red chilly, ginger garlic paste and curry leaves. Fry it for 2 minutes.
Then add mutton, Turmeric powder, salt and fry it 3 minutes.
Then add small amount of water and close the kadai with lid.
Cook the mutton in low flame.
Now open the lid and check whether water is drained out or not. If not then heat it until the water is getting drained out.
Tasty Chettinad Mutton Uppu Kari is ready to eat...

Monday, 16 September 2013

Prawn Gravy / Prawn Masala

Ingredients :

Prawn - 1/4 kg

Onion - 1 (finely chopped)

Tomato - 2 (finely chopped)

Ginger Garlic Paste - 1 tsp

Salt - to taste

Coriander leaves - few

Turmeric Powder - 1/4 tsp

Red Chilly Powder - 1 tsp

Coriander Powder - 2 tsp

Preparation :

Clean the prawn with water 2 - 3 times and keep it separately.
Heat oil in Kadai, add chopped onion and fry it until it becomes brown color.
Then add ginger garlic paste and tomato, saute it till raw smell leaves.
Then add red chilly powder, coriander powder and turmeric powder, saute it for 2 minutes.
Now add prawn and saute it for 2 minutes.
Then add enough water and salt. cook it well.
Let it become semi gravy, then turn off the flame.
Garnish with chopped coriander leaves and serve it with steamed rice.

Pepper Rasam / Milagu Rasam / Jeera Pepper Rasam

Ingredients :

Pepper - 1 tsp

Jeera - 1 tsp

Garlic - 2 cloves (use it with skin)

Coconut - 1 small piece

Tamarind - lemon sized ball

Turmeric Powder - a pinch

Salt - to taste

Mustard Seeds - 1 tsp

Oil - 1 tsp

Dry Red Chilly - 1 no

Curry Leaves - Few

Coriander Leaves - Few ( Finely Chopped )

Preparation :

Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
Grind pepper, jeera, garlic and coconut without water. (don't grind it finely)
Heat oil in kadai, add mustard seed, when its popup add dry red chilly (cut in to small pieces) and curry leaves in low flame.
Then add grinded items, fry it for 5 seconds then add turmeric powder, chopped tomato and chopped coriander leaves then fry it for 2 seconds.
Then add tamarind juice and salt as much needed.
Do not boil it. Just heat it in low flame for few minutes.

Kollu Rasam / Horse gram Rasam

Ingredients :

Kollu / Horse gram - 1/4 cup

Pepper - 1 tsp

Jeera - 1 tsp

Garlic - 2 cloves (use it with skin)

Coriander Seeds - 1 tsp

Tamarind - lemon sized ball

Turmeric Powder - a pinch

Salt - to taste

Mustard Seeds - 1 tsp

Oil - 1 tsp

Green Chilly - 1 no

Curry Leaves - Few

Coriander Leaves - Few ( Finely Chopped )

Preparation :

In pressure cooker add kollu / Horse gram, water 2 cup and little bit salt then close the lid and wait up to 5 - 6 whistles.
Now take the Kollu / Horse gram juice in a bowl.
Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
Now mix the Kollu / Horse gram juice and tamarind juice in a bowl. Squeeze the tomato in the mixture.
Grind pepper, jeera , garlic, coriander seed,green chilly,and few curry leaves without water. (do not grind finely)
Heat oil in kadai, add mustard seed, when its popup add curry leaves in low flame.
Then add grinded item, fry it for 5 second and add kollu tamarind juice.
Heat it for 3 minutes in low flame. Do not boil it.

Double Beans Poriyal

Ingredients :

Double Beans - 1/4 kg

Dry Red Chilly - 1(cut into 3 or 4 pieces)

Mustard Seeds - 1 tsp

Curry Leaves - Few

Scraped Coconut - 2 tsp

Salt - needed as much

Preparation :

In a pressure cooker, cook the double beans with salt for 3 whistles. Keep aside for 10 minutes to cool.
Drained out the cooked double beans.
Heat oil in kadai and add mustard seeds, when its popup add dry red chilly and curry leaves.
Then add double beans and fry for 2 minutes.
Add salt as much you needed.
Finally add scraped coconut and fry for 1 minutes.
Now Double beans poriyal is ready.

Thursday, 12 September 2013

Uppu Kozhukattai Recipe / Kara Kozhukattai Recipe

Ingredients :

Rice Flour / Idiyappam Flour - 1 Cup

Ghee or Oil - as needed

Salt - as needed

Hot water - as needed

To Temper

Ghee or Oil - 1 tsp

Mustard seed - 1 tsp

Curry leaves - few

Coriander leaves - few (Finely Chopped)

Green Chilly - 2 (Finely Chopped)

Urad dal / Uluntha paruppu - 1 tsp

Channa dal / Kadalai Paruppu - 1 tsp

Preparation :

Take a bowl, add rice flour, salt and oil.
Then add hot water little by little and make a soft dough like a chappathi dough.
Heat oil in a kadai, add mustard seeds when its popup, add currey leaves, urad dal, Channa dal, green chilly, coriander leaves and fry till golden brown.
Add the tempered ingredients to the rice dough.
Using mixed rice dough, Make a lemon sized ball .
Place the Kozhukattai one by one in the greased idly cooker.
Steam cook for 8-10 minutes.

Ganesh Chaturthi Kozhukattai / Vinayagar Chaturthi Kozhukattai / Stuffed Kozhukattai

Ingredients:

Rice Flour / Idiyappam Flour - 3/4 cup

Salt - a pinch

water - to enough

For Stuffing :

Kadalai Paruppu / Channa Dal - 1/2 cup

Jaggery/Manda vellam - 1/3 cup

Coconut Scrapped - 1/2 cup

Cardamom / yelakkai Powder - a pinch

Preparation :

Take bowl, add rice flour, salt and add 1 cup of hot water and knead it well like chappathi dough.
Wash the channa dal throughly and soak it in water for 2 hours.
In a pressure Cooker, Cook Channa dal / Kadalai Paruppu with 3 whistles.
Drain out the water from Channa dal. Keep it aside to become cool.
Grain Channa dal / Kadalai Paruppu, jaggery and cardamom.
If you feel the mixture is watery, don't worry.
Heat kadai and add Scrapped coconut and fry it 2 min in low flame, then add Grained(Channal Dal) paste and saute it for 3 min.
Now Poornam is ready.
Make a small amount prepared rice flour dough.
Now stuff the channa dal(grained paste) mixture inside the dough.
Place the Kozhukattai one by one in the greased idly cooker.
Steam cook for 8-10 minutes.
Now delicious ganesh chaturthi Kozhukattai is ready.

Wednesday, 11 September 2013

Dal Poli / Paruppu Poli / Sweet Poli / Puran Poli

Ingredients:

Maida Flour - 3/4 cup

Turmeric Powder - 1/4 tsp

Salt - a pinch

Oil - 1/3 cup

water - to enough

For Stuffing :

Kadalai Paruppu / Channa Dal - 1/2 cup

Jaggery/Manda vellam - 1/3 cup

Coconut Scrapped - 1/2 cup

Cardamom / yelakkai Powder - a pinch

Preparation :

Take bowl, add maida flour, salt, turmeric powder, water and add oil and knead it well like a chappathi dough.
Keep aside for 4-5 hours.

Wash the channa dal throughly and soak it in water for 2 hours.
In a pressure cooker, cook channa dal / kadalai paruppu with 3 whistles.
Drain out the water from channa dal. Lets it cool.
Grain channa dal / kadalai paruppu, jaggery and cardamom.
If you feel the mixer it watery, don't worry.
Heat kadai and add scrapped coconut and fry it 2 min in low flame, then add grained(channal dal) paste and saute it for 3 min.
Now poornam is ready.

Make a small amount maida dough.
Now stuff the channa dal(grained paste) mixture inside the dough.

Take banana leaf or plastic cover and put little bit of oil in it & put the stuffed dough and spread over the cover or leaf with hand to any shape.
Now the dough stuffed mixture become looks like chappathi.

Heat the heavy based pan. And cook the dough stuffed mixture with oil or ghee. cook it until blisters appear.

beans poriyal / beans kootu

Ingredients

Beans / Green beans - 1/4 kg (Finely Chopped)

green chilly - 2
Onion - 1 medium (Chopped)

Curry leaves - few

Mustard seed - 1/2 tsp

Oil - 2 tsp

Coconut - 3 small piece

Cumin seed - 1/2 tsp
Urad dal - 1 tsp
Salt - to taste

Preparation

Grind coconut and cumin seeds without water and keep it separately.
Heat oil in kadai add mustard seed, when the seeds start spluttering add urad dal, curry leaves and chopped onion, stir it till it become brown color.
Now add beans and stir it for 1 min then add green chilly and water ( just till immersing level ).
Add salt and cook it well.
Finally add grind coconut & cumin mix and cook it for 2 min.
Added water should be drained out.
Now beans poriyal is ready to serve.

Carrot Poriyal / Carrot Stir Fry

Ingredients

Carrot - 1/4 Kg

green chilly - 2

Onion - 1 (medium sized )

Curry leaves - few

Mustard seed - 1/2 tsp

Oil - 2 tsp

Coconut - 3 small piece

Cumin seed - 1/2 tsp
Urad dal - 1 tsp
Salt - to taste

Preparation

Grate Carrot and keep it separately.
Grind coconut and cumin seed without water and keep it separately.
Heat oil in kadai add mustard seed, when the seeds start spluttering add urad dal, curry leaves and chopped onion, stir it till it become brown color.
Now add Carrot and stir it for 1 min then add green chilly and water ( just till immersing level ).
Add salt and cook it well.
Finally add grind coconut & cumin mix and cook it for 2 min.
Added water should be drained out.
Carrot Poriyal / Carrot Stir Fry is ready to serve.

Avarakkai Poriyal / Broad Beans Stir Fry

Ingredients

Avarakkai Poriyal / Broad Beans - 1/4 kg (Finely Chopped)

green chilly - 2
Onion - 1 medium (Chopped)

Curry leaves - few

Mustard seed - 1/2 tsp

Oil - 2 tsp

Coconut - 3 small piece

Cumin seed - 1/2 tsp
Salt - to taste
Urad dal - 1 tsp

Preparation

Grind coconut and cumin seed without water.
Heat oil in kadai add mustard seed, when the seeds start spluttering add urad dal, curry leaves and chopped onion, stir it till it become brown color.
Now add Avarakkai / Broad Beans and stir it for 1 min then add green chilly and water ( just till immersing level ).
Add salt and cook it well.
Finally add grind coconut & cumin mix and cook it for 2 min.
Added water should be drained out.
Now Avarakkai Poriyal is ready to serve.

Cluster Beans Stir Fry / Cheeni Avarakkai Poriyal / Ammarakai Thoran

Ingredients

Cluster Beans / Cheeni Avarakkai - 1/4 kg (Finely Chopped)

green chilly - 2
Onion - 1 medium (Chopped)

Salt - to taste
Cumin Seed - 1/2 tsp
Coconut - 3 small pieces

Seasoning

Oil - 2 tsp
Mustard seed - 1/2 tsp

Urad dal - 1 tsp

Curry leaves - few

Preparation

Grind coconut and cumin seed without water.

Heat a kadai and do the seasoning. Add the onions and saute till golden brown. Add the cluster beans and stir fry well for 2 min. Add the green chilly and enough water to cook the cluster beans. Add salt and cook it well. Finally add grinded coconut & cumin mix and cook it for 2 min. The water should be drained out. Now cluster beans poriyal is ready to serve.

Saturday, 7 September 2013

beetroot poriyal / beetroot kootu

Ingredients

Beetroot - 2 (medium sized)

green chilly - 2

Big Onion - 1 (small sized )

Curry leaves - few

Mustard seed - 1/2 tsp

Oil - 2 tsp

Coconut - 3 small piece

Cumin seed - 1/2 tsp
Salt - to taste

Preparation

Wash beetroot and peel the skin
Grate beetroot and keep it separately.
Grind coconut and cumin seed without water.
Heat oil in kadai add mustard seed, when the seeds start spluttering add curry leaves and chopped onion, stir it till it become brown color.
Now add beetroot and stir it for 1 min then add green chilly and water ( just till immersing level ).
Add salt and cook it well.
Finally add grind coconut paste and cook it for 2 min.
The water should be drained out.

Friday, 6 September 2013

drumstick poriyal / murungakkai kootu

Ingredients :

Drumstick - 3

Coconut - as much needed

Dry Red Chilly - 2 or 3

Perumjeerakam / Fennel seed -1/2 tsp
Salt - as taste

Preparation :

Grind coconut, dry red chilly and fennel seed keep it separately.
Take drumstick and cut into small pieces.
Take kadai add 2 cup of water and boil the drumstick well with salt.
Now drumstick is cooked.
Finally add grinded (masala) paste with the boiled drumstrick and put it in simmer for 5 minutes.