Thursday 25 December 2014

SOFT IDLIES WITH TOMATO KURUMA

Idli is the most favorite dish of breakfast in every family of TamilNadu. It is easily digestible by every one including children and old agers. It is comfortable and safe food for patients. Idli contains pro biotic bacteria which is helping in digestion.
Due to fermentation of Idli batter,  the yeast production is enhanced.
Methy seeds that are used in preparing batter contains iron content, vitamin A. Urad dal is a protein source. So all ingredients combine together come out with a wholesome food for every body.
Let us know how to prepare softest idlies...!
Ingredients:
Idli rice 1st quality 3 cups
Jelabi ulunthu or whole urad dal 1 cup 1st quality
Fenugreek seeds one full spoon
Required water
Salt as needed.
Procedure:
Wash all the ingredients several times together.
Soak rice, urad dal, fenugreek seeds together for three hours.
Wash the grinder and transfer all the ingredients mentioned above (idli rice, urad dal, fenugreek seeds) with required water.
Grind them for 4o minutes to smooth paste by adding water with regular intervals so that the grinder will work comfortably.
Add salt while grinding at the final stage as needed.
Collect the batter into a big bowl.
Add little water and mix the batter.
The consistency is somewhat thick, when poured into the idli moulds, the batter should attain full shape of the mould without leaking in the sides.
Close the bowl with lid.
Allow the batter overnight or to eight hours to ferment.
Mix well.
Pour the batter into the idli moulds which are greased with gingelly oil.
Place the idli moulds into the Idli making vessel with three cups of water by heating to seven minutes.
Switch off the flame.
Open the lid of Idli making vessel or Idli cooker.
Sprinkle little water over the steam cooked idlies.
To check the cooking stage of idlies, insert the wet thin stick into idlies.
Take out the stick and see whether it is nonsticky. If so, the idlies come out, well cooked.
Remove the idlies from the moulds after two minutes with a little spatula or big spoon dipped in water.
Softy idlies are ready to serve. Coconut chutny, Sambar, Any kuruma,  idli podi, onion chutny are fine tasty side dishes to this main food.
This is a very comfortable breakfast for everyone.
Do try.....:)




Monday 22 December 2014

VAZHAIKKAI VARUVAL/RAW BANANA FRY

This varuval is crispy outer and soft inside. It matches very well with Sambar, Rasam, Curd, Tomato rice,lime rice, curd rice..and so on...

Ingredients:

Raw banana 2
Red chilly 2 split
Salt as required
Red chilly powder one teaspoon
Asafoetida one pinch
Cooking oil one tablespoon
mustard seeds one spoon
urad dal one spoon
curry leaves ten nos
onion finely chopped one teaspoon
turmeric powder one teaspoon

Procedure:

Peel off the skin of raw bananas.
Cut the bananas into round shaped half inch thick size pieces.
Heat the cooking oil in an iron kadai and add mustard seeds.
Allow to pop up
Add urad dal, onions, red chillies, and. curry leaves.
Add turmeric
Add Asafoetida
Saute for a while
Add raw banana rounds.
Saute well.
Sprinkle salt, red chilly powder
Saute to mix the salt and red chilly powder evenly
Sprinkle little water.
Cover with lid.
Let the flame in low level.
Wait for few seconds.
Open the lid and saute with spatula softly without damaging its shape.
Wait till all the rounds get roasted and golden brown color.
Just flip all the rounds to other side and let all sides get fried crispy.
Be attentive at this stage, otherwise the rounds may burn due to excess heat. So Let them cooked and roasted in low flame only.

Remove from the flame.
Vazhaikkai varuval is ready to serve with any main dish...
Do try this and leave the comment..:)

Sunday 21 December 2014

ENNAI KATHIRIKAI KUZHAMBU/BABY BRINJAL GRAVY

Ennai kathirikkai kuzhambu is an authentic and tasty side dish to hot rice. It is our favorite dish and it is preferred for rice only in our villages.
Once you taste it you never forget the flavor and its wonderful taste.

Ingredients:

Baby brinjals purple coloured 10
Shredded coconut. one cup
coriander seeds one tablespoon
cumin seeds one spoon
cloves three or four
cinnamon four
garlic pulses four or five
shallots peeled and chopped.one cup
red chillies five or six
gingelly oil 150 ml
Bengal gram one  tablespoon
tamarind small lime size
curry leaves one cup chopped
coriander leaves chopped one cup
mustard seeds one spoon
turmeric powder one spoon
Red chilli powder one spoon
salt as required
tomato one finely chopped

Procedure:

Wash the baby brinjals with calyx and cut into four parts and the part of calyx is intact.
Heat the oil in a pan and add red chillies, coriander seeds, cumin seeds, cloves three, cinnamon two or three, onions, curry leaves, garlic pulses one by one.
saute well until the shallots turn translucent.
Add tamarind lemon size as it is.
Add turmeric powder
Add coconut grates, followed by tomato pieces.
Let the flame be adjusted low or medium wherever necessary.
Be attentive the fried ingredients should not be burnt.
Remove from the flame and allow to cool.
Grind the masalas in a blender into a fine paste.
Heat the gingelly oil in a pan.
Add mustard seeds to pop up.
Add cinnamon, cloves,
Add shallots curry leaves.
Add baby brinjals.
Add turmeric, salt half spoon and red chilly powder and  saute.
Add gingelly oil enough to cook the baby brinjals.
Add asafoetida one pinch.
Close with the lid.
Let the flame in medium level.
wait for five minutes.
Saute and close again.
Allow them to fry in gingelly oil for another two minutes.
The purple color of the brinjals goes off and turns pale green.
Then pour the thick masala and saute for a while .
Add enough water.
Add salt required.
Allow to cook for 10 minutes in the medium level flame.
Observe the gingelly oil oozes out on sll sides of the pan.
perfect time of well cooked.
Add coriander leaves and remove from the flame.
Ennai kathirikai kuzhambu is ready to taste with hot rice.


Do try this version.....:)








Saturday 20 December 2014

COCONUT CHUTNY

Coconut chutny is an excellent side dish and condiment to go well wth idlies, dosais and medhu vadais.
It is a popular side dish all over Tamiladu. It possesses high nutritious calories of protein.

Ingredients :
Roasted bengal gram one cup
Shredded coconut one and a half cup.
(fresh coconut is always preferred)coconut water should be collected when the coconut is being broken into two halves.This water contains the tender coconut's.nutrients. so don't waste this water. If u add this to this chutny it will give a amazing taste to the chutny.
Green chillies medium size three
Ginger shredded one teaspoon
Curry leaves seven or eight
Salt as needed
coconut water half cup

For seasoning:

cooking oil one spoon
mustard seeds one spoon
urad dal half spoon
curry leaves eight
asafoetida half pinch

Procedure:

Blend all the above ingredients with required water in a blender
Let the consistency is a coarsely ground.
Pour into a bowl.
Heat the oil in a small skillet.
Add mustard seeds .
Add urad dal after the mustard seeds popping up.
Add curry leaves.Remove from the flame and sprinkle a very little asafoetida powder.
Transfer the contents to the chutny in the bowl.
Mix them evenly.
You can dilute the chutny or thick as it is as per your option.
Now the spicy milky coconut chutny is ready to serve and taste with Idlies, dosais, and medu vadais.

PLAIN DOSAI

Today we are going to look at how to prepare plain dosa at home. This is not a paper roast dosa or an  oothappam but somewhere in the middle, perfect for everyday breakfast. I will share the method to prepare crispy dosa soon.
INGREDIENTS

1 cup gelabi urad dal
3 cups idli rice
Salt as needed
fenugreek seeds.

PROCEDURE

Soak the rice and dal separately for 3 hours.
Grind dal first into a smooth consistency adding enough water.
Add rice to it.
Grind them together into a smooth batter by adding just enough water.
Add salt and mix well with the hand.
Let it be fermented in a large enough bowl covered by overnight.
Add enough water to the fermented batter until you have a smooth, pouring consistency.
Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.
Heat the iron griddle and wipe the heating surface with onion dissected.
Pour about 1/2 cup batter to the centre of the griddle.
Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the griddle.
Since we are not making very crispy dosas, don't spread it too thin. The dosa should be more or less evenly thick.
Sprinkle about half tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
If your griddle is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa
Wait for a while and flip the dosa to other side.
Once both sides cooked eell, remove the dosai from the griddle.
Plain dosai is ready to serve with coconut chutny, sambar, tomato chutny, or idli. and dosai podi as you prefer.

Thursday 18 December 2014

MUSHROOM MASAAL VARUVAL

Mushrooms are the high protein substitute for Vegans. There are so many versions in cooking of mushrooms. This is one of the variation which is a very quick method and tastes yummy as well. This dish can be eaten as side dish to Idli, Dosai, chappathies, Lime rice, Tomato rice, Carrot or Beetroot rice or even as starter.

Ingredients:

Button mushroom 250 gms quartered.
Shallots one cup chopped
Capsicum one chopped (kuda milagai)
Curry leaves finely chopped 1 cup
Coriander leves chopped 1cup
Ginger and garlic grated finely 1 tablespoon
Hybrid tomato chopped 1
Fennel seeds 1 spoon
Mustard seeds 1 spoon
Shakthi chicken masala 2
tablespoon
Turmeric powder one spoon
Chilly powder half spoon
Karam masala powder
one spoon
Salt as required
Cooking oil one tablespoon

Procedure:

Heat the oil in a skillet.
Add mustard seeds.
Allow to splutter
Add fennel seeds.
Add onions, curryleaves, capsicum bits together.
Saute well.
Wait a while for getting onions golden brown and translucent.
Add ginger and garlic grates.
Let the flame in medium.
Add turmeric, shakthi chiken masala powder, red chilly powder.
Add tomato pieces.
Saute well.
Add washed Mushroom bits.
Add salt.
Saute well.
Don't add water.
The water content and the water content absorbed by the washed mushrooms.
Close the lid for two minutes.
Mushrooms will be cooked very fast.
The water will be absorbed entirely.
Add coriander leaves.
If you want more spicy, You can add roasted coarse powder of pepper at this final stage (optional).
Delicious Side dish for any main dish is ready to serve.
Do try and enjoy...


PASIPARUPPU PAYASAM/MOONG DAL KHEER

Pasiparuppu payasam is a very very simple and delicious. Pasiparuppu payasam is prepared fast and easy here...
This dessert is highly nutritious and loved by all.


                       



INGREDIENTS:

Moong dal 1 cup
Ghee 1 tablespoon
Jaggery powdered 1 cup
Cardamom 2pinches
Raisins 10
Cashews (optional)
Almonds (optional)

PROCEDURE:

Roast moong dal in a pan with little ghee, until the yellow colour changed to golden brown.
Wash the dal and add four cups of water.
Allow to cook in a medium flame.
When the dal cooked soft and split, add jaggery.
Mix well.
Allow to boil.
Let the dal and jaggery mix together and get thickened.
In the meantime, fry the raisins in a tablespoon ghee and transfer into dal .
Sprinkle cardamom and mix lightly.
You may add coconut milk half cup in this stage and allow to boil for a while and remove from flame.
This addition is your option.
I prepared this payasam without coconut milk here.
Moon dal kheer / Pasiparuppu payasam is getting ready to serve.
In our areas, it is served in festival days or in some auspicious occasions.

Sunday 14 December 2014

SAMAI IDLI

Samai arisi is called as little millet in English. This is the very best alternative to rice. it is rich in fiber. The millets like Samai, varagu, kuthirai vali, Thinai, maize, Ragi etc have low glycemic index..Glycemic index is a scale that measures carbohydrates.by the quantity they raise the blood glucose level.
we can substitute this millet for rice for any meal. It contains calcium, phosphorous, iron, and protein. So we can include samai in our regular diet and enjoy its benefits.
Samai/little millet takes very less time to cook.
we can make different varieties of dishes. Let us know how to make soft, fluffy,  delicious idlies from Samai/Little millet.

Ingredients:

Samai /Little millet 3 cups
urad dal (shree gold brand I always use) 1 cup
Salt as needed.

Procedure:

Soak them together for six hours.
wash them several times until get clear water.
Grind them together.
Collect the batter in a vessel and close with lid.
Allow overnight to ferment.
Grease the idli moulds with gingelly oil.
Fill the idli moulds with the batter.
Steam for five to six minutes.
Remove the cooked idlies from the idli moulds.
Samai idlies are ready to eat with any side.dish. you want...

RAVA KESARI

Rava kesari is a popular sweet in Tamilnadu. It is loved by all. This sweet is melt in tongue , prepared during special days and occasions. It is a very easy and quick recipe with a few ingredients. It will surprise your guests at doorstep like a magic.
There are so many versions in preparing Rava kesari. But this is an exclusive style of making this exotic dessert.
Even beginners can get admired by following this easy method.
Let us have a look on the preparation of the soft, glossy and delicious Rava kesari ....
Ingredients :
White Rava/ Suji 1 cup
Sugar 1 and 1/2 cup
water two cups
Kesar colour powder one pinch
Cardomom half teaspoon
Fresh ghee melted 3/4 cup
Cashews 5 cut into halves
Raisins 6
Almonds cut lengthwise 5
Procedure:
Heat the pan with two teaspoons of ghee.
Let the flame in medium.
Add cashews, raisins and almonds to fry.
Saute them for a while.
Add Rava with them.
Roast Rava along with the nuts and raisins in a low flame.
Let the Rava become changed its colour.
Remove from the flame and keeo aside.
Heat an another pan with two cups of water mixed with two teaspoons of ghee.
Add kesari colour powder and mix in the water.
Allow to boil.
Add Roasted rava with nuts and rasins together little by little and mix them in tge boiling water with a spatula simultaneously.
Allow to cook for few minutes.
and water will be entirely absirbed by rava.
Add sugar and mix with cooked rava.
Mix until the rava absorbed sugar.
Add three teaspoons of ghee and saute.
Let the flame be in medium level.
Now the cooked rava is becoming glossy and nonsticky.
Sprinkle the cardomom coarse powder.
and mix evenly.
Rava kesari is ready to serve.

Saturday 13 December 2014

BEANS PORIAL/BEANS CURRY

Beans are the rich source of calcium and they contain dietary fibers.
Let us have a look on the preparation of this side dish here....
Ingredients:
Beans 200 gms
shallots finely chopped half cup
green chillies two or( three optional)
curry leaves finely chopped half cup
coriander leaves finely chopped.half cup
urid dal one teaspoon
chenna dal one tablespoon
cooking oil
salt as needed
mustard seeds one spoon
Step by step procedure:
Remove the fibre on the both sides of the beans.
Chop the beans into equal small pieces.
Heat the oil in a pan.
Add mustard seeds.
Allow to splutter.
Add urid dal and chenna dal.
followed by onions, curryleaves, green chillies.
Add turmeric.
Saute well and let the onions become transparent.
Wash the cut beans in the water and drain the water completely.
Add the beans.
Add salt and mix it.well.
Add two tablespoon of water and close with the lid.
Cook in medium heat.
After the water completely absorbed, add coconut grates, coriander leaves.
Mix well and remove from the flame.
This side dish, beans porial us ready to serve.

MASAAL VADAI

The crispy and crunchy masaal vadai is served in festival days and parties or feast in any other special occasions. The main ingredient to make this vadai with bellari onions, fennel seeds, coriander leaves gives a very tasty dimension to this snack. It is the best combination to tea and coffee during monsoon season as well.






Ingredients:

Channa dal/vattu paruppu/kadalai paruppu one cup
fennel seeds one teaspoon
Salt as required
cooking refined oil
carom seeds one teaspoon ( for easy digestion)
Bellary onion finely chopped one cup
green chillies one or two (your choice)
Ginger.peeled off and finely chopped one teaspoon
curry leaves finely chopped half a cup
coriander leaves finely chopped one cup

Step by step procedure:

Soak the channa dal for one hour.
Wash the channa dal three times and drain the entire water.
Grind the channa dal, salt, carom seeds, fennel seeds together in a mixie jar and grind them.
Let the batter be coarsely ground.
Add onion, green chillies, curry leaves,
coriander leaves, ginger and mix well into a soft dough in a bowl.
Heat the refined cooking oil in a fry pan.
In the meantime make gooseberry size balls.
Check the heat of oil by the slip of a bit of vada dough into it.
When that bit come on the surface of the oil instantly, it is the perfect time to deep fry vadais.
Grease your palm with a drop of oil and flatten the ball like a disc.
Slip the disc into oil gently and carefully.
Repeat the process to four or six vadais into oil per one batch.
Allow it to deep fry for two seconds and flip the vadas to fry evenly.
Let the vadais become golden brown on both sides evenly.
Take out the vadais and place them in a paper napkin to absorb excess oil.
Repeat the process to fry all the balls into vadais.
You will get 12 to 14 vadais.
Crispy and crunchy masaal vadais are ready to serve.
Note:  you can add karpooravalli leaves finely chopped or mint leaves finely chopped with the dough. This option is yours.

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