Feb 27, 2013

SPROUTS URUNDAI KULAMBU

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     This is a variation of Paruppu Urundai Kulambu. I have used Green gram Sprouts instead of Toor Dhal & Channa Dhal.

Feb 25, 2013

VARAMILAGAI CHUTNEY

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Spicy chutney is the best combination for Vellai Paniyaram . It can be made with minimal ingredients. 

Feb 20, 2013

AKKI ROTI

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        My mom prepares this Rice flour roti/Akki roti often. Though she adds only Onion,Green Chilly with the Rice flour it taste good.

Feb 18, 2013

CHOW CHOW KOOTUCURRY

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          In Chettinad Kootu Curry will surely take place in lunch. A very easy dish to prepare with less quantity of dhal. 

Feb 17, 2013

VENGAYA KOSE

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         This is a common Chettinad dish which will be served in breakfast. If any one had a chance to taste this in Chettinad marriages they will surely fall in love with this dish.

Feb 16, 2013

CAPSICUM SAMBAR

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      I love to cook Green Capsicum only . Capsicum has a powerful smell which blends  into the

Feb 15, 2013

CORIANDER CHUTNEY

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Once in a while I can see fresh Coriander leaves in the Indian Market. I will grab two bunches immediately.

Feb 13, 2013

PINDI CHANNA

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       I watched this recipe in a cookery show but I was surprised to see using Tea Bags while cooking Channa.When I was surfing Rak's site I found this Pindi Channa in step by step pics which made me so tempting. I slightly modified her recipe by skipping Channa dhal,Cooking soda,Anar danna powder (Pomegranate seeds).

INGREDIENTS

CHANNA
1 Cup
ONION
2
TOMATO
2
GREEN CHILLY
1
GINGER
1 Inch piece
RED CHILLY POWDER
1 Tsp
CORIANDER  POWDER
½ Tsp
GARAM MASALA POWDER
½ Tsp
CHANNA MASALA POWDER
1 Tsp
TEA  BAG
1 - 2
CARDAMOM
1
CINNAMON
1 Inch piece
LEMON JUICE
As needed
CORIANDER LEAVES
Few
SALT
To Taste
OIL
2 Tbsp

STEP BY STEP PICTURES
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Soak Channa over night. Pressure cook it by adding Tea bag,Cinnamon,Cardamom. Drain & reserve the water. Discard  the Tea bag, Cinnamon,cardamom.

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Chop the Onions,Tomatoes finely.

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Heat oil in a kadai. Fry the onions till it turns pink. Then add the tomatoes,green chilly,ginger.

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Add Red chilly Powder,Coriander powder,Garam masala powder,Salt. 

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Add little water & boil it for 5 mins.

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Now add the boiled Channa. Mix well.

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Cook in medium flame for 5 mins. Use the drained water & stir well.

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Add the Channa masala powder. The masala will become dry when it is cooled down. So you can adjust the consistency by adding the water.

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Granish with coriander leaves. 

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Before serving add Lemon juice & raw onions.

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NOTES
Adding Tea bags gives a wonderful colour & fragrence to the Channa.

Feb 11, 2013

CURD SEMIYA

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        Curd Semiya/ Vermicilli has the same taste of curd rice. You can also use grated carrots to make it very healthy. It is very easy to prepare. Pickle/Thokku is the best combination.

INGREDIENTS
SEMIYA
½ Cup
CURD
½ Cup
MILK
¼ Cup
WATER
1 ½ Cup
SALT
To Taste
To Temper
MUSTARD SEEDS
½ Tsp
URAD DHAL
½ Tsp
GREEN CHILLY
1
CHOPPED GINGER
½ Tsp
OIL
1 Tsp

STEP BY STEP PICTURES
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Boil water in a pan & add the Semiya.

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Add Salt. Cook till it is soft. (Add butter at this stage if needed). Allow it to cool down.

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Add milk,curd. Mix well till you reach the desired consistency.

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Temper with items given under the " To Temper " table.

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Creamy,Yummy semiya is ready.

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You can use Grated carrot,Chopped Coriander leaves,Grapes to make it more richer.

Feb 10, 2013

ALOO PARATHA

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         My mom makes only Chapatti. She prepares only South Indian dishes. After my marriage I started to try Aloo Paratha. My stuffing will always ooze out & I will mess the entire area. Later on I did not try for some time. Now I saw Rak's video which helped me & some how I got the confidence in rolling it out & I tried today. Yeah I was able to roll out well. My Sister In Law (She is in Delhi) will prepare all stuffed parathas. I should learn from her when I meet her the next time.My Hubby says that she is an expert in rolling out the parathas. I will update this post soon with the step by step pics.

INGREDIENTS

Stuffing masala

BOLIED & MASHED POTATO
3
TURMERIC POWDER
A Pinch
CORIANDER  LEAVES
Few
RED CHILLY POWDER
1 Tbsp
SALT
To Taste


To make the Dough
WHEAT FLOUR
1 Cup
SALT, WARM WATER
As Required
OIL
1 Tsp

Knead the dough & let it rest for 30 mins.

Smash the potatoes without any lumps. (You can also grate it). Add Salt,Turmeric powder,Corainder leaves,Red chilly powder. Mix well & prepare small balls out of it.

Make balls out of the dough.

Take a ball & roll it thick. Place the stuffing & gather all the corners towards the center.Seal it & flatten it using your hands.

Now carefully roll it out without applying pressure.

Make it thin & evenly spread it out. 

Enjoy with Curd,Pickle.


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BROCCOLI FRY

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         This is the first time I am trying & tasting Broccoli. Somehow I developed disliking towards this vegetable. Yesterday I brought this Broccoli (I got bored of the usual vegetables)for a change in my menu. Here is the simple recipe.

INGREDIENTS

BROCCOLI
1
ONION
1
GRATED GINGER
½ Tsp
SAMBAR POWDER
1 Tsp
SALT
To Taste

To Temper
MUSTARD SEEDS
½ Tsp
CUMIN SEEDS
½ Tsp
OIL
1 Tsp

STEP BY STEP PICTURES

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Cut the Broccoli into florets. Chop the onions finely.

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Heat a pan with water .When it starts to boil add the Broccoli,Salt. Drain the water & keep aside.

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In a kadai heat oil add the items given under the "To Temper" table. Then add the grated ginger,Onions. Fry it.

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Add the broccoli florets.Fry for a minute. Then add Sambar powder,Salt.

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Keep covered & cook in low flame.

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Is it no so simple?.

Feb 9, 2013

BEETROOT PORIYAL

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    The most hated vegetable by me is  Beetroot. Though it is high in nutritional value I hate it. My mom never buys Beetroot. Once in a bluemoon she buys it and prepares Beetroot vadai. But my hubby loves Beetroot. So I decided to prepare for him once in a month. I started to do Beetroot Kola,Vadai,Poriyal. But still I have not tried out Beetroot Soup. I am thinking that I should try once .(At least for my post).

INGREDIENTS
BEETROOT
2
ONION
1
SAMBAR POWDER
1.5 Tsp
COCONUT
1 Tsp
SALT
To Taste
OIL
1 Tbsp

To Temper
MUSTARD SEEDS
½ Tsp
URAD DHAL
½ Tsp
CUMIN SEEDS
½ Tsp
OIL
2 Tsp

STEP BY STEP PICTURES

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Wash & peel the skin of Beetroot. Chop it into small pieces.

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In a kadai heat oil add the items given under the "To Temper" table. Then add the onions & fry it.

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Add the chopped Beetroot.

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Mix well & add 1/2 Cup of water.

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Keep it covered for 5 mins.

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Now add the Sambar powder,Salt.

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Stir well.

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Add the Grated coconut.

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That's it.