October 31, 2014
October 29, 2014
Arisi Kurunai Upma (Rice Granules Upma)
Arisi Kurunai Upma is the Traditional and Regular breakfast item of Tamil Brahmin Families. Either Brinjal Gothsu or Coconut Chutney serves as the best side dish for this yummy tiffin. It is done in two different ways. In one method we add powdered pepper and cumin seeds and Thoor dhal. In another type we make it only with coconut and chillies. The second type looks in milky white colour. Today I am giving the recipe of plain version.
October 28, 2014
Tip# 70: Easy steps to make perfect non sticky Ragi Vermicelli
We all know that Ragi is very good for health not only for elders but also to every body. It is rich in calcium and Potassium . Apart from making Ragi Porridge and Ragi dosa, Ragi vermicelli can be used regularly once in a week in our diet. Tasty dishes can be made out of this vermicelli and this will help our next generation also to eat these nutritional and traditional diet of our place. Many beginners say that when they cook ragi vermicelli, it turns out very soft and becomes sticky. Here are some Smart Samyal Tips to prepare perfect Ragi Vermicelli.
Ragi vermicelli does not need long time to cook. If you follow the instructions given below you can make perfect ragi vermicelli dishes.
1. Soak Vermicelli in ordinary water for 5 minutes.
2. After 5 minutes in a strainer place the soaked vermicelli and drain out the water completely. Don't squeeze it with fingers.
|Drain the water out|
3. Now in a greased idli plate or any ordinary bowl place the drained ragi vermicelli and steam them out for 15 to 20 minutes.
4. After 15 minutes let them to cool for 10 minutes.
|Steaming the ragi Vermicilli|
5. Now the non sticky vermiclli is ready to make any type of tiffin like Lemon Ragi vermicelli or Vegetable Ragi Vermicelli Upma or Ragi Curd Vermicelli.
Keerai curry (Greens Moong Dhal Stir Fry)
October 27, 2014
Oats and Wheat Rava Idli
Oats and Wheat Rava idli is a healthy and Tasty Breakfast, Dinner and Lunch box Tiffin for Diabetic and Diet cautious people. This Idli mix can be made in advance and whenever needed can be made very easily and quickly. Oats and Wheat Rava idli comes out very softly and does not become dry even after hours. It tastes delicious with Tomato and Onion Chutney or Sambar. Make this low glycemic and high fiber idlis as a regular item of your menu.
October 26, 2014
Araichuvitta Vengaya Sambar (Onion Sambar with freshly ground Spices)
Sambar can be described as the wonder recipe of Tamilnadu. This Onion sambar has a very special place in Tamilnadu cuisine. From early days it is served to guests and made on special occasions. Onion sambhar made with fresh roasted spices gives a unique taste and Onion sambar with potato curry is the best combo lunch of Tamilnadu. Onion sambhar can be had with rice, dosa, idli, vada, pongal and Uppma.
Ingredients for making Onion Sambhar:
Coriander seeds 1 1/2 table spoon
Fenugreek 1/2 tea spoon
Red chillies 5
Cumin seeds 1/4 tea spoon
Coconut 1 table spoon
Ghee 1 1/2 tea spoon
Tamarind juice extracted from a small lemon size tamarind
Green chillies slitted 2
Shallots (Small Onions) 15
Chopped tomato 1
Well boiled thur dhal 1 cup
Oil 2 tea spoons for saueting
Method for making Onion Sambhar:
Heat a pan with ghee and fry coriander seeds, fenugreek and red chillies to brown colour. After they get cooled grind with the coconut to coarse paste. Don't grind to smooth paste.
Boil the Thur dhal with turmeric powder in a pressure cooker and keep aside.
Heat a kadai. Add 2 teaspoons of oil. Suate it with mustard seeds and fry onions, green chillies and tomatoes for a minute.
Now pour the tamarind juice into the kadai. Add salt and turmeric powder. Allow it to boil till onions become soft.
Now add the boiled dhal and allow it to boil well.
Finally add the ground spices paste and mix well.Let it boil for 3 minutes. Garnish with curry leaves and coriander leaves and serve.
October 25, 2014
Tip# 69: How to make Easy Delicious Curry?
Most of us though we know they are good for health, we don't prefer them eating because of their sweetness or appearance. Kids prefer eating fried potatoes and other fried veggies and they reject vegetables like beetroot, cabbage and beans. While cooking curries as side dish for rice or Chappathis don't follow the same method for all vegetables. And also follow different methods for making same vegetable different time. Today from Smart Samayal Tips, get some ideas for making tasty curries easily.
Note: Do the seasoning with cumin seed, fennel seed, pepper powder, clove cinnamon powder alternatively for the Vegetables to get new flavours everyday.
Here is the recipe of Beetroot, Cabbage and Carrot Curry:
Cut beetroot, carrot and cabbage and boil them softly in a pressure cooker with minimum water and salt.
Heat a kadai with 2 table spoons of oil and saute it with 1/4 tea spoon of fennel seeds.
Fry a cup of thinly chopped onions and a green chilli in it. If green peas is available add that also with onion.
Add turmeric powder and the boiled vegetables and fry well.
Now add a tea spoon of coriander powder and 1/2 tea spoon of red chilli powder and fry till the powders coat well.
Sprinkle a table spoon of corn flour or besan flour to absorb the water if any. Garnish with curry leaves.
The spicy mixed vegetable curry is ready.
This type can be followed for any combination of vegetables. Children like this flavor very much.
For different styles of curry see: Cabbage Ginger Curry, Carrot Capsicum Curry, Dry Cabbage sabji, Yam shallow fry, Yam curry, Snake gourd curry, Spicy raw banana curry
Spicy Chutney for any Tiffin
Spicy chutney is made with the mixed ingredients like coconut, shallots, roasted gram, garlic etc.,. It tastes very well to have with any tiffin. Especially when you have hot idlis with this chutney it tastes very delicious. My mom makes this special chutney and it is the favorite chutney of her grand children. My son whenever travels, asks me to do this chutney as the side dish for idlis. You also try this and give me the feedback....
See also Ginger Tomato Chutney, Green Chutney, traditional Coconut Chutney and Spicy Onion Tomato Chutney
Ingredients for making Spicy Chutney:
Coconut 2 table spoons
Shallots (Small Onions) 10
Green chillies 2
Red chillies 2
Roasted gram 1 table spoon
Garlic pearls 5 or 7
Salt to taste
Tamarind (half of a small goose berry size)
Sesame oil 3 table spoons
Mustard seeds and curry leaves
Hing 1/4 tea spoon
(The above measurements serve 4 or 5 people)
Method for making Spicy Chutney:
Except oil, curry leaves, hing and mustard seeds grind all the above items to fine paste with little water and transfer to a bowl. Heat a pan with sesame oil and add the mustard seeds, After it splutters add curry leaves and hing and pour it on the chutney in such a way that the oil spreads across the bowl. Mix the chutney with the hot oil and serve.
October 24, 2014
Thengai Thogayal Podi - Chammanthi Podi (Roasted Coconut Chutney Powder)
Thengai Thogayal Podi is the very special side dish of our family and my mother in law makes it in a very special way. Though we all get the recipe from her and do it, we love her to make it and taste. This podi can be called as multi purpose podi since it serves as the side dish for rice and also Dosa, Idli and Uppma Kozhukattai. Mix it with hot rice and taste with pappad. It can be used for nearly 15 to 20 days. When you have this in stock, no need for grinding chutney separately. It is one of the best side dish for curd rice too...
October 23, 2014
Puli Inji Curry (Ginger & Tamarind Curry)
This is the traditional item of Kerala that tastes tangy and spicy with the combined taste of ginger, chillies and Jaggery. This zesty Puli Inji Curry is an extraordinary side dish for curd rice and also goes very well with dosa varieties.
Ingredients needed for Puli Inji curry:
Finely chopped Green chillies 1/2 cup
Tamarind juice 4 cups
(from a Lemon size tamarind)
Jagerry powdered 2 table spoons
Sesame oil or Coconut oil 4 table spoons
Fenu greek 1/2 tea spoon
Hing powder 1/2 tea spoon
Red chillies 2
Method for making Puli Inji Curry:
Heat the pan with oil. Do the sauteing with the given items. Add green chillies and fry for 3 minutes in medium flame. Then add the ginger pieces and turmeric powder. After frying them together for 5 minutes add the tamarind juice. Add required salt. Let it to boil till the gravy thickens. Then add the Jaggery. When the oil separates from the gravy switch off the stove. It can be used for a long time like pickle keeping in refrigerator.
October 22, 2014
MoreKoozh or More Kali (Buttermilk Spicy Porridge Cake)
Whenever I make this Morekoozh, I go back to the memory of my school days. My mom often makes Morekoozh as evening tiffin when we return from school. The slight sourness of buttermilk combined with the flavour of green chillies and hing gives an awesome feeling. Morekoozh is a pucca traditional tiffin of Tamil Brahmin Cuisine. It needs very less ingredients but tastes awesome. Gives a great break after any festival feasts....
October 20, 2014
Easy to make Thattais
Some years back I watched in a television channel, a famous chef doing Thattai with Rice flour and Roasted gram flour instead of Rice four and Urad dhal powder. Thattai is a traditional crispy snack that tastes yummy. I tried it at home and came out very well. Easy to make and the thattais came out crispy and fluffy in golden brown colour. Try this easy Thattai for this festival season..
Vellai Thenkuzhal is the most popular snack of Tamilnadu done on various occasions like Diwali, KrishnaJeyanthi and Karthigai. It is a very easy to make snack and can be given to even small children since purely made of rice flour without any hot spices. The white colour and melting crispness is the specialty of this popular snack.