Tomato-Red Chilly-Coconut Kuzhambu

Ingredients

1. 1/4 மூடி Coconut
2. Onion – 1 medium size
3. Tomato, Medium size – 3
4. Red chillies – 4 to 5
5. Curry leaves – 8-10
6. Dhania leaves – 2 teaspoon (chopped)
7. Mustard seeds – 1 teaspoon (கடுகு)
8. urad dhal – 1/2 teaspoon
9. Oil – 2 tea spoon
10. Salt to taste

Method

1. Cut onion & tomatoes into 4 pcs each
2. Cut coconut into small pieces
3. Heat oil-1 teaspoon in a kadai & add onion,tomatoes & coconut
4. Add red chillies,Curry leaves & fry for 3 minutes in low flame
5. Remove from heat & allow to cool
6. Add salt & grind to a smooth paste
7. Heat oil – 1 teaspoon , add mustard seeds  , allow mustard seeds to splutter , add urad dhal to become light brown and add the ground paste with 1 cup of water – 250 ml
8. When it starts boiling , remove from heat and add dhania leaves

Serve hot with Rice / Idli / Dosa / Idiyappam / Appam

Ramesh
16 Sep 2009

குடைமிளகாய் தக்காளி சாதம்

CAPSICUM TOMATO RICE

Ingredients:
2 cup rice
2 Medium size onion
3 Medium size tomato
3 Capsicum
1 Tablespoon chopped ginger
4 green chillies
1/2 tea spoon mustard seeds
8-9 curry leaves
1 tea spn urad dal
A pinch haldi powder
2 tbl spn chopped coriander leaves
Ghee – 2 tablespoon
Salt – to taste

Method:
1. Cook rice so that each grain is separate
2. Let the rice cool to room temperature
3. Heat ghee and add mustard seeds, urad dal.
4. When they start popping, add green chilies, curry leaves, ginger
5. Fry for a minute and add onion, let them cook till they are soft
6. Add capsicum, tomatoes, salt, turmeric
7. Cover and let it cook on a medium heat till the tomatoes and capsicum are softened
8. Add rice and mix well
9. Top it with coriander leaves

Serves – 4
Preparation time – 30 minutes

Ramesh

13-9-2009

முருங்கை மஸாலா Drumstick

Ingredients

 1. Drum stick – 2 to 3 full length – cut into 2″ long pieces

 2. Coconut – grated – 2 table spoon

3. Red chillies – 3

4. Dhania seeds – 1 teaspoon

5. Chana dhal – 1 teaspoon

6. Tomato – 2 mediumsize

7. Curry leaves – a handful

8. Onion – 1 medium size cut length wise

9. Tamarind juice of – 1 lemon size with one cup of water (175 ml)

10. Mustard seeds ( kadugu )

11. salt to taste

12. Oil 30 ml

Method

1. Grind coconut, Dhania seeds, Red chillies , chana dhal with little or no water into a fine paste

2. Heat kadai, add oil & mustard seeds. when it is done add onion & fry for 3 minutes in medium flame.

3. Add tomatoes , and fry till it becomnes mushy

4.Add  Drum sticks , mix well and cook for 5 minutes

5. Add tamarind water and cook, covered for 10 minutes

6. Add salt & cook for 2 minutes

7. Add ground paste & mix well and simmer for 3 more minutes

8. Add curry leaves and remove kadai from stove

9. Serve hot with rice and/or rotis

Note (a)- More water can be added if we want a thin gravy; Can be dry also with less water

Note (b) – Instead of Drum stick – kovakkai can also used. while using kovakkai use Ground nuts & ellu ( 1 teaspoon ) instead of Chana dhal Note

ramesh

1000 AM, 8 sept 2009

KHUSHKA

Khushka

Ingredients
1. Any raw rice (I prefer sona masoori)  - 2 cups ( 300 Gms)
2. Onion (cut lengthwise)    - 2 medium size
3. Tomato  (chop  finely)    - 2 medium size
4. Injhi Paste     - 1 Tablespoon
5. Poondu Paste     - 1 Tablespoon
6. Pudhina leaves     - One handful
7. Grambu      - 3 to 4 pcs
8. Pattai      - 2 pcs of 2 cm long
9. Bay leaves     - 2 to 3 leaves
10. Pachchai Milagai ( Don’t cut , only slit)  - 2 to 3
11. Oil       - 4 tablespoon
12. Salt      - as per taste
13. Food color (orange color)    - 1 sittigai
14. Water      - as per need

Method

1. Heat oil in a vanali
2. Add bay leaves, grambu & pattai – one by one & fry
3. Remove grambu & pattai from vanali
4. Add onion and fry till it becomes soft -  2 minutes
5. Add Injhi & Poondu paste & fry till the raw smell goes – 5 minutes
6. Add Pudhina leaves & continue frying – 2 minutes
7. Add finely chopped tomatoes & fry for 4 more minutes
8. Add pachchai milagai – and fry for 1 minute
9. Now add salt ( remember to add for the rice also)
10. Now remove the vanali from fire & mix the rice thoroughly with the masala cooked
11. Add the fried pattai & grambu to the mix
12. Transfer the contents to a pressure cooker
13. Add sufficient water ;  add the food color , mix well  and close the lid
14. Cook till it becomes  OK ( 1 or 2 whistles is OK)
15. This is to be served hot with Onion raitha
Note : Those who opt for KARAM ( spicy ) may add 2 more green chillies or a teaspoon of Sigappu milagai podi

Ramesh on 27 June 2008

Potato – Brinjal Curry

Potato – Brinjal Curry

Ingredients

1. Potato ( Cut into cubes)  - 250 gms
2. Brinjal ( Cut lengthwise)  - 250 gms
3. Oil for frying ( Half Vanali )  - As you like
4. Kadugu (Thalikka)   - 1 big tablespoon
5. Vendhayam (Thalikka)  - ½ big tablespoon
6. Kariveppilai (Thalikka)  - 1 – 2 Kothu
7. Dhania Podi   - ½ Teaspoon
8. Milagai podi   - ½ Teaspoon
9. Table salt    - To taste
10. Curd ( Plain )   - 200 ml

Method

1.Heat oil in a Vanali

2.When oil becomes hot – add potato – cut into cubes and deep fry till it becomes crisp

3.Then deep fry – brinjal – cut lengthwise – till it becomes crisp

4.Now – allow the curd to pass thru the sieve ( salladai ) so that it becomes plain & thick

5.Heat a tablespoon oil in the vanali & add Kadugu,vendhayam & kariveppilai

6.Allow kadugu to splutter fully( Kadugu Vediththal)

7.Add deep fried Potato & Brinjal and mix well for ½ minute

8.Add Dhania podi,Milagai podi & salt – Mix well for ½ minute

9.Now reduce heat & add curd – mix well – immediately remove vanali from heat

This can be served with rice as a side dish ( normal curry in our home ) and with ROTI

Ramesh on 17 April

 

Mixed Vegetable Sambhar – Sindhi style

Sindhi Curry (One more version of Sambhar)

Ingredients

1. Vegetables – Cut lengthwise – 250 gms

Preferred vegetables – at least four from list given below

Kothavarangai
Avarakkai
Brinjal
Carrot
Parangikai
Cauliflower
Vendakkai

2. Toor Dhaal – 100 to 150 Gms
3. Tomato – Medium size – 2 ( Cut each into 4 pcs)
4. Salt – to taste

For the seasoning (thalikka)

1. Kadugu – ½ teaspoon
2. Jeeragam – ½ teaspoon
3. Vendhayam – ½ teaspoon
4. Milagai – 2 – 3 pcs
5. Perungayam – 1 sittigai ( Pinch)
6. Ginger – 1 finger length ( cut lengthwise )
7. Oil – 2 tablespoon
8. Kadalai maavu – 1 big tablespoon

For finishing

1. Dhania powder – ½ teaspoon
2. Milagai podi – ½ teaspoon
3. Kariveppilai – 1 kothu
4. Kothumalli – 1 handful ( kai pidi)
5. Vellam(Jaggery) – 1 Goli Gundu size
6. Puli Karaisal – 1 Tablespoon

Method

1. Boil all the vegetables till 3/4th done – keep the stock (water used for cooking the vegetables)

2. In a pressure cooker, cook Toor dhaal with tomatoes & salt – allow 5-6 whistles – keep the stock (water used for cooking the dhaal)

3. Now, heat oil in a kadai (Vanali) , add Kadugu,jeeragam,vendhayam, milagai,ginger.

4. Now simmer (reduce heat)

5. Add perungayam

6. Add kadalai maavu and mix well for a minute.

7. Now add the cooked dhaal – with the stock

8. Mix well

9. Add boiled vegetables – with the stock

10. After a minute, add Dhania powder & milagai podi

11. Cook for 12 to 15 minutes

12. Add Puli karaisal & continue for a minute

13. Add vellam & continue for a minute

14. Add kariveppilai & kothumalli & remove from heat.

This can be served with hot rice & roti

Those who opt for more hot & spicy sindhi curry – may add 2 – 3 green chillies while cooking the dhaal & tomato

Ramesh 9 April 2008

Sprouted Moong Dal Idli

Sprouted moong idli

These have a strong moong taste which takes a while to get used to. So give it a couple of chances. Serve with a hot bowl of sambar or your choice of chutney and you have a hearty breakfast.

Ingredients:

1 cup urad dal
2 cups idli rava (or 2 cups rice, soaked, dried and coarsely powdered)
1 cup sprouted moong
4 green chilies
1/2 tea spn ginger
SaltMethod:

 

 

Make idli batter with urad dal, idli rava and salt as explained in this post. Keep the batter overnight for fermentation.Next day, just before steaming idlis, grind sprouted moong with green chili paste and ginger. Do not use much water. Do not make the paste very smooth, it should be a bit coarse.

Mix the paste with batter. Steam the idlis.

Serve hot.  Serves : 4-5
 

 

 

Preparation time : 20mins (excluding the idli batter preparation time)

PS: Do not attempt this if your idli batter is not fermented well. These idlis are slightly harder than the plain idlis, so if the fermentation has not happened well, the idlis become rock hard. 

** recipe sent by Ramesh on 29 march 2008

Palaakkai Pinju recipes

PALA KAI (PALA PINJU) RECIPES

from Ramesh 0n 14-3-2008

PK doesn’t need boiling – instead pour eneough oil in to the KADAI – like we do for making Vadai or Bonda and fry deep – then

keep aside to allow oil to drain.
 
Then make your base masala
 
The options are
a) Ginger Garlic base
b) Tomato onion base
c) Ginger garlic + Thengaipaal + bay leaves + Pudina
 
etc to name a few bases.
 
Then fry this masala in a teaspoon oil over 12 -1 5 minutes in a kadai till the oil oozes out.
 
Allow the masala to coll for 5 – 7 minutes.
 
Then add a cup full of water ( 150 ml to 200 ml) to the cooled masala.
 
Mix water with masala thorougly with Karandi/spoon so that the masalabecomes thin.
 
Now transfer this mixture to the kadai and allow to become boil.
 
When you see the bubbles surfacing, aimmer the stove & add the FRIED PK
 
The masala & PK has to be mixed gently
 
The thin masala will be absorbed by the PK fry and when it is about to become dry, remove from teh stove & garnish with

Kothumalli leaves
 
Pls wait for one wek – let me give you step by step along with fotos.( ofcourse JPEG )
 
Ramesh

———
Recipe from Rajappa on 14-03-2008   Meenakshi Ammal Samayal Kurippu

Pala kaai (pk) – peel its outer skin, remove the centre narambu, and cut into small cubes.
Cook the cubes, with 1/4 tbsp of haldi powder, in a closed pan.
After these are well-cooked, add a pinch of salt and continue cooking for a few more minutes.

Drain the water and allow the pk to cool.

Using an appalak kuzahvi, te cooked pk is to be uthirthu_fied.

For every 2 cups of uthirtha pk, the following are needed:

1 1/4 tsp of salt, 4 milagai vaththal (red milagai), kadugu 1 tsp, Udad dal 1 1/2  tsp, sugar 1 1/2 tsp,kariveppilai oru killu, hing a pinch, Oil 4 tsps,
Cooked thuvaramparuppu 1 handful, 1/2 moodi thruviya thengai.

Heat a vanali and pour the oil and add kadugu, uluththamparuppu, killiya milagai vaththal, and let them saute (thaalikkavum) .

add cooked thuvaramparuppu, and kilaravum for a couple of minutes.
Add the cooked pk.
Dissolve the hing in water (karaithu kollavum) and add this.
Add kariveppilai
Add sugar
Usiliththu_fy this for a few minutes.

** End of recipe.

———
recipe from Ganesh on 13-03-2008

PALA KAI KURMA

This kurma recipe is based on canned jackfruit (and the can contains 20 to 25 small cubes of pala kaai). I am sure this can be

applied to the Pinju pala kaai. The kurma can be eaten with hot rice or rotis.
 
Things to grind in Mixie:
1. 1 big onion, roughly sliced and slightly fried with few drops of oil
2. 1 tomato (the size of a tennis ball)
3. 3 or 4 cloves of Garlic
4. a small piece of ginger root
5.4 to 6 green chillies (depending on the level of ‘kaaram’ you prefer)
6. a handful of mint leaves
7. a small bunch of Kotthamalli leaves
8. 2 or 3 bay leaves, 3 or 4 lavang, a tea spoon of black pepper, 1 vaasanai poo (you may play around here depending on the level

of masala you prefer)
9. few pieces of cashew and/or almond (if you haven’t tried this before, cashew/almond gives a rich flavour in most of the

chutney/gravy mix)
10. right amount of salt and a tea spoon of sugar
11. A can of coconut milk or half moodi Thengai (if you are going to use raw thengai, make sure the gravy is not coarse at the

end)
 
Method:
1. I am not sure about the form of the Pala kaai which you get. Make sure the kaai is in small cubes. Add 1 or 2 tea spoons of your

favourite oil and fry the pala kaai until they become slightly brown. The purpose of this is for them to retain the shape when you

finally drop them in the Kurma. Keep them aside.
2. Add 2 table spoons of oil in the pan(depending on the level of oil that you would prefer). Add a tea spoon of jeera and let them

sputter.
3. Now pour the ground masala in the pan. If your ground masala is too thick, add a tumbler of water. Simmer the stove to

medium and let it cook for 15 to 20 minutes OR until you see the masala mixed with oil completely.
4. Now add the fried pala kaai to the masala in the pan. Simmer the stove to low and cover the pan if possible. Slow cooking

gives a better taste in my experience. Put off the stove after 15 minutes or so (depending on how raw the pala kaai is).

——-

Channa, Brinjal, Drumstick Sambar – Salem style

2/3 cup Channa soaked in water overnight
10-12 big – cut - pieces of (brinjal)
8-10 pieces - cut - drumsticks
1 or2 medium size  onion
1 or3 medium size tomato
4-5 kari veppillai leaves
1/2 tea spoon kadugu
1/2 tea spoon milagai podi (optional)
1 tea spn sambhar podi

1/2 tea spoon tamarind juice / pulp

2 tea spoon – Kothumalli leaves
Oil
Salt

Method:
Soak chickpeas overnight and cook 6 – 7 whistles in a pressure cooker.

Make sure to drain off all liquid and give a good wash

 

Heat a little oil and add kadugu seeds.

 

 

When they start cracking, add kari veppillai leaves and onion.

Fry till onions are slightly brownish. Add tomatoes and salt.

Fry for 2-3 minutes till tomatoes become soft

(salt helps in cooking tomatoes faster).

Now add brinjal and drumsticks, pour in half a cup of water.

Cover the pan and cook on a medium heat till they are done (do not overcook).

Add chili powder, sambar powder, boiled & cooled channa. Mix well.

Add the tamarind juice/pulp.

Cook for another 3-4mins.

Remove from stove and garnish with kothumalli leaves. (Remember, this is a dry dish unlike any other sambar which is like gravy).

Serve hot

 

 

 

Serves : 3-4

 

Preparation time : 30mins  

 

 

** recipe sent by Ramesh

முளை கட்டிய பயறு ஸாலட்.

A Different Salad 

Soak one cup full (150 gms) of any gram ( Pachai Payaru / Karamani / Thattai payaru ) in water.

Allow it sprout

Day 2 – Drain the water & allow it to become dry – moisturefree – by spreading it out over a piece of cloth for 30 minutes.

Now preparation – Take 150 to 200 ml of plain curd ( suggestion -  not to use sour curd)

Pour the curd in a salladai ( Sieve) and drain the water in the curd.

Now add 1 – 1.5 Teaspoon of Tomato Ketchup ( next choice is Sauce) to the curd. —– Diet Ketchup is also available in Metro cities for the CALORIE CONSCIOUS !!

Then add a sittigai Salt & Pepper (black or white )

Now mix curd,Ketchup , salt & pepper powder together.

Last – add the sprouted gram to the above mixture and again mix well.

Those who like a few drops of lemon can do so.

This can be a very good breakfast ( and stomach full too )

** Recipe sent by Ramesh 12 March 2008

Drumstick (முருங்கைக்காய்) soup

Drumstick Soup

You Need:

• Drumstick 3 or 4, cut into 3″ pieces
• 1/3 cup onions chopped
• 1 tsp butter
• 2 cloves powdered (lavang or grambu)
• 1 bayleaf
• 1/2 tsp black pepper powdered
• salt to taste

METHOD:

• Wash the drumsticks and cook them in sufficient water.
• Squeeze the inner flesh and keep aside. (Discard the outer skin)
• Blend this with water into a fine paste.
• Heat butter in a kadai and fry onions.
• Blend this also into a fine paste
• Mix the two pastes.
• Add pepper powder, lavang powder, balyleaf, salt to this and cook with water.
• Serve hot with a dollop of butter

** Recipe sent by Ramesh 

rajappa

10:30am on 8th Feb 2008

*** recipe from Ramesh

முளைகட்டிய பச்சைப்பயறு கூட்டு

Reqd

 தேவையானவை

பச்சைப்பயறு முளைகட்டியது  – 1 கப்

வாழைக்காய் (அ) உருளைக்கிழங்கு (அ) பூசணிக்காய் (அ) பரங்கிக்காய் – 1/2 கப்

துருவிய தேங்காய் – 1 கப்

தனியா – 1 டேபிள்ஸ்பூன்

பெருங்காயம் – சிட்டிகை

சிகப்பு மிளகாய் – 3 அல்ல்து 4

புளி கரைத்தது – 1 டேபிள்ஸ்பூன்

கடுகு – தாளிக்க

கறிவேப்பிலை 6-8 தழைகள்

எண்ணெய் – கொஞ்சம்

உப்பு – தேவைக்கேற்ப

செய்முறை

எண்ணையை சூடாக்கி, தனியா மற்றும் மிளகாய் போட்டு வறுக்கவும்.

தேங்காய், புளி, உப்புடன் சேர்த்து இதை அரைக்கவும்.

பிரஷர் குக்கரில் பச்சைப்பயிறு, வாழைக்காய் போட்டு வேக விடவும். (ஏதேனும் ஒரு காய் போதும்)

வாணலியை சூடாக்கி, வேகவைத்ததை போட்டு தண்ணீர் விட்டு கொதிக்க விடடவும். கொதி வந்ததும், மசாலா விழுதை போட்டு மீண்டும் 6-7 நிமிஷங்களுக்கு கொதிக்க விடவும்.

கடுகு, கறிவேப்பிலை தாளித்து இதில் சேர்க்கவும்

சாதம், அல்லது சப்பாத்தி, இட்லி, தோசையுடன் சேர்த்து சாப்பிடலாம்.

(ரமேஷ் அனுப்பியது)

1 feb 2008  1-00PM