INSTANT SAMBAR

This recipe is the super match to the South Indian main dishes of breakfast in our region such as Idlies, Dosais, Pongal ,Oothappam, Ghee Roasts and so on..

Ingredients:

Moong dal one cup
turmeric half teaspoon
shallots chopped half cup
curryleaves half cup
coriander leaves finely chopped
cooking oil one tablespoon
sambar powder one and half spoon
Asafoetida one pinch
Tamarind extract one cup
tomato finely chopped
salt as needed

Procedure:

Cook the moong dal with required water with half spoon of turmeric in a small pressure cooker with one whistle.

Heat the cooking oil in a dry pan.
Add the mustard seeds to crackle.
Followed by onions, curryleaves.

Saute a while and add sambar powder, adafoetida, tomato pieces.

Add tamarind extract, required salt, a small piece of jaggery.

Allow to boil until the extract becomes thick.

Add cooked dal with required water.

Check the salt and add coriander leaves.

Moong dal sambar is ready to be enjoyed with idlies or dosais or any other south indian dishes.

Give a try and enjoy how it is..!!!!

PULIOTHARAI

Ingredients:

Two cups of cooked rice
Tamarind extract (thick pulp) 3/4 cup
Turmeric half teaspoon
Mustard seeds half teaspoon
urad dal half teaspoon
chenna dal half teaspoon
Red chillies two split
gingely oil one tablespoon
Shallots finely chopped
garlic pulses finely chopped
Asafoetida half pinch
fenugreek seeds powder (Roasted) half pinch
curry leaves one tablespoon
salt as required

Procedure:

Heat the gingelly oil in a dry pan.
Add mustard seeds to splutter
then followed by urad dal, chenna dal, garlic pulses,onions, red chillies, curryleaves.
Add turmeric, fenugreed powder and.  asafoetida in a low flame.
Saute a while
Add tamarind pulp
Add salt as needed
Allow to thick.
Switch off the flame
Mix with cooked rice.
Mix fresh coriander leaves into rice gently

After ten minutes, the puliotharai satham is ready to be enjoyed..

AUTHENTIC RAAGI PAKODA/FINGER MILLET PAKODA

Finger millet is loaded with enriched protein, iron, calcium, pottassium and high profile amino acids. This millet is our authentic food in our regions traditionally.

We are going to make raagi pakoda now.

Ingredients:

Raagi flour/finger millet flour two cups
fried gram powder 3/4 cup
Asafoetida one pinch
shallots finely chopped one cup
green chillies finely chopped three
curryleaves finely chopped one cup
coriander leaves finely chopped one cup
ginger minced one tablespoon
butter one teaspoon
cooking soda half teaspoon
salt as needed
cooking oil to deep fry
water one and half cup

Procedure with step by step images:

Mix Finger millet flour, fried gram powder, salt required, cooking soda and asafoetida in a dry bowl.

Add water little by little to knead a non sticky dough. Add butter and knead.

Add onions, ginger,green chillies, curry leaves and coriander leaves.

Mix well. set aside for five minutes.

Heat the cooking oil to the temperature of deepfry in a pan.

Drop the irregular pieces of the dough by pressing the piece gently into flat texture.

Allow them to deep fry. The onion pieces get golden brown colour. That is the perfect time to take out fritters from the hot oil.

Do all the dough in several batches to deep fry in the same method.

Drain the oil and store in a dry bowl.

This snack is healthy, crunchy and tasty. A very easy and instant preparing snack.

Just try and give this dish to your family members as a crispy snack in the monsoon evenings. They will love to eat and appreciate your cooking delight..!!!!
Enjoy with tea...:)

RIDGEGOURD PEEL THUVAIYAL

Ingredients:

Peels of Ridgegourd two cups
Shredded coconut cup half cup
Fried bengal gram half cup
Garlic pulses two

shallots eight

Jaggery small piece

Tamarind small ball size
Salt as required
Asafoetida half pinch
Mustard seeds
Curryleaves 1//4 cup
Red chillies three medium size
Cooking oil one tablespoon

Procedure with step by step images:

Heat the cooking oil in a dry pan
Add red chillies, shallots, curry leaves.
Saute a while.
Add peels of ridge gourd.
Saute for a while
Add coconut grated and fried gram
Saute for a while
Add garlic pulses, jaggery and tamarind
Add salt required
Let the all ingredients be sauted in a medium flame.
Remove from the flame and keep aside to cool.

Blend all the ingredients into a coarse paste.

Tempering is optional.

Heat a tempering pan with little cooking oil .
Add mustard seeds
Allow them to crackle
Add curryleaves and transfer immediatly into ridgegourd peel thuvaiyal.

This side dish has an extraordinary taste.
It is the best combination to idlies, dosais, paniyaram, oothappam and rice with ghee.

OMAPODI /OMASEV

Omapodi is a delicious snack that we prepare during Diwali celebrations. It is a tea time snack too. Further it is a comfortable snack to our tummy.

Ingredients :

Three cups of Besan flour
1/4th cup of Raw rice flour
cooking oil for deep frying
Ajwain seeds/omam one teaspoon crushed.
water to knead into a soft dough
salt as needed
red chilly powder one spoon
asafoetida one pinch
sev mould with fine holed circle plate

Procedure:

Mix the besan flour, salt, red chilly powder and raw rice flour evenly as a dry mixture.
Powder the ajwain seeds and mix them in little hot water and strain the water.
Add this water and one cup of water.
Knead into a soft dough.
Meanwhile heat the cooking oil in a dry pan into required temperature to deep fry.
Let the flame be low level.
Fill the sev mould with dough
Squeeze the dough by giving pressure so that the dough drops the fine moodles.
Give the circle motion of the noodles into the hot oil.
Immediately turn over the fried noodles to other side.
when the oil becomes having less bubbles, the sev is in deep fried perfectly.
Take out the fried circle of sev.
Place them in a dry plate.
Break them into short sev.

Golden Brown, crispy , ajwain flavoured sev is ready to enjoy with tea in the evening of the forthcoming monsoon days. You know, it can be used in chat items and toppings of the chats..

Try this for your cute kids and your family
and your feed back will be appreciated..:)

Ajwain seeds extract+3 cups of Besan Flour+ 1/4 cup of Raw flour

Circular sev is deep frying in the cooking oil

fried sev in a dry plate

Stored in a dry stainless steel bowl

Broken sev in a bowl with the pressing equipement

Oma sev is ready to serve

BEETROOT CURD PACHADI

Beetroot curd pachadi is an amazing colorful dish served in our homes during the festival celebrations and every feast of home rituals. It is very tasteful version. It pairs very well with plain rice or vegetable briyani or any other variety rice;  simply delicious; easy to prepare; lovable by children and adults; yummy with unique flavor; a healthy and perfect recipe, you will enjoy its fascinating pinkish color texture and its wonderful taste; a complete diet as well.

Ingredients:

Beetroot medium size one.

curd two cups

ginger grates one spoon

garlic pulse grates one spoon

mustard seeds

curry leaves half cup

coriander leaves finely chopped half cup

shallots chopped half cup

cooking oil one tablespoon

green chillies cut into equal halves two

asafoetida one pinch
cumin seed coarse powder half spoon

salt as needed

Procedure:

Peel off the beetroot and grate it.

Heat the cooking oil in a dry pan and add the mustard seeds

Allow them to crackle and add onions and green chillies and curry leaves.

Saute a while till the onions turn transparent.

Add the ginger grates and garlic grates together.

Let the flame in low level.

Add asafoetida

Add beetroot grates..

Saute a while and add salt.

Sprinkle little water.

Allow to cook.

Switch off the flame when the entire beetroots cooked 

Allow them to cool.

Transfer the cooked beetroot into a bowl.

Pour the curd with little salt.

Mix them softly.

The mixture turns bright pink colour.
Add roasted cumin seeds coarse powder.

Add chopped coriander leaves and mix gently.

Beetroot curd pachadi is served as side dish to plain rice or curd rice and any variety rice.

You will love it.

happy to see your feedback...:) 

   

THOYYAL KEERAI GRAVY

Thoyyal keerai is a kind of spinach having nutrients. Keerai is the Tamil name for spinach. This recipe is familiar in village areas of Kongu regions of Tamil Nadu ( villages of Karur, Erode, Coimbatore, Pollachi,Tindikal Districts). Greens are the inevitable dish in every villagers day to day food. The eating greens is habituated by every villager's meal from very ancient times onwards.

The thoyyal keerai masial or gravy like version is the best combination for hot rice/ Finger millet kali or Ragi kali with ghee.

Ingredients:

3 cups of Thoyyal leaves.

shallots finely chopped half cup

mustard seeds one spoon

green chillies two

curry leaves half cup

cooking oil one tablespoon

cumin seeds one spoon

half spoon turmeric powder

Procedure:

Clean the thoyyal leaves and wash several times.

Cook the leaves with half spoon of turmeric, shallots, green chillies , salt and cumin seeds

just for 9 minutes.

Add 50 ml of water.

Close the vessel with a lid.

Allow to cook for nine minutes only in medium level of flame.

Remove from the flame and allow them to cool.

Transfer them in a mixer jar and blend it into a coarse paste.

Transfer the green paste into a serving bowl.

Heat the oil in a small tempering pan over medium flame. 

Add mustard seeds. 

When they start to crackle, add curry leaves.

Switch off the flame.

Transfer the tempering mixture into the green gravy or paste.

Note:The perfect cooking time and addition of turmeric powder preserve the fresh green color of the spinach even after cooking.

The Thoyyal keerai gravy is giving an extraordinary taste when you have with hot steamed rice with one spoon of ghee.

Hope you will give it a try and enjoy it....:)

CURD RICE

Curd rice is a yummy dish that is the most favourite food for all children and adults.

Let us have a look on the nutritional values of curd.

Curd boosts digestion and works best for stomach upset.
It is a best natural substitute for pro biotic and antibiotics for young children.
Curd is also a natural fire extinguisher after a very spicy meal. A small cup of curd will keep your stomach very comfort.
It is good for skin tone so you can apply it on your face or on your hair. You will get the soft skin with a healthy glow.
It is having high calcium content and good fats.
It increases immunity and the defence mechanism of the body.
Curd is a good stress buster and great mood lifter.

                                                     curd's nutritional values-courtesy.. Google.


Ingredients:

curd three cups
boiled rice one cup
salt as required
ginger grated one spoon
shallots chopped half cup
red chillies three (split)
curry leaves half cup
coriander leaves chopped half cup
mustard seeds one spoon
asafoetida one pinch
coriander leaves finely chopped half cup


Procedure:

Wash the rice and soak for half an hour.
Cook the rice with required water in the pressure cooker with three whistles.
After releasing pressure, take the hot rice out and mash it with a spatula.
Allow the mashed rice to cool.
Add curd with the rice and mix well without lumps.
Heat the cooking oil in a dry pan.
Add mustard seed to splutter
Add shallots, red chillies, curry leaves, ginger grates.
Saute a while until the onions turn transparent.
Add one pinch of asafoetida.
Transfer the fried ingredients into the rice.
Mix well with a spatula without lumps.
Add coriander leaves and mix smoothly.

Note: Curd should be fresh. Adding little sugar to neutralize tanginess. but optional.

Curd Rice is now ready  to serve with More Milakai ( soaked in buttermilk several times and dried in Sunlight) and any type of pickles.

Try dears..!