November 30, 2014
November 28, 2014
Healthy Crunchy Oats Snack Bar
Mooli Parathas (Radish Paratha)
November 27, 2014
Karuveppilai Thogayal (Curry leaves Chutney)
Karuveppillai is the staple herb of Indian cooking which has unique aroma and taste. Curry leaves are commonly used for seasoning since it adds special flavour to the food. They are rich in anti oxidants, iron and their refreshing aroma helps in reducing food nausea. This curry leaves chutney can be had, mixing with hot rice and a small dallop of ghee or as a side dish for any tiffin...
November 26, 2014
Snakeguord Poricha Kootu (Pudalangai Poricha Kootu)
Nei Kadalai (Fried Masala Chana Dal)
November 25, 2014
Spicy Potato and Peas Curry
Brinjal and Onion Stir Fry
November 24, 2014
Traditional Keerai Masiyal (Mashed Green or Spinach)
Keerai masiyal is the simple and healthy side dish for any kuzhambu rice. It suits very well for the vathakuzhambu rice. Mixing either vathakuzhambu or sambar with keerai and having it as side dish for curd rice tastes very delicious. I never use mixie for mashing the keerai. Mashing it with a wooden masher (Maththu) gives an exotic taste.
November 23, 2014
Lady's Finger Hot and Sour Gravy (Vendaikkai Puli Milagai)
November 22, 2014
Vegetable Kurma Restaurant Style
November 20, 2014
Onion and Garlic Chutney
The hot and spicy chutney that goes very well with Idli, Dosa and Chappathis. Using shallots instead of ordinary Onions gives more taste. Very easy to make Chutney. Hot idlis with onion and garlic chutney is the heavenly combination. This chutney can also be used as bread spread and eaten with phulkas.
See other Chutney Recipes: Tomato Ginger Chutney, Traditional Coconut Chutney, Green Chutney, Spicy Chutney
Method for making Onion and Garlic Chutney:
Take one cup of peeled shallots, 10 to 12 garlic heads and 4 or 5 red chillies. Heat a pan with 3 tea spoons of oil and fry the onions ans garlic. When they tend to change colour add the red chillies and fry for few seconds. After they get cooled, add a small piece of tamarind, required salt and grind to chutney. No need to add water. Saute it with mustard seeds with a teaspoon of oil.
November 19, 2014
Kambu Idli (Pearl Millet Idli)
Pearl millet has marvelous health benefits. It is good to add pearl millet in our regular diet.The amino acids present in Pearl millet are easily digestible than wheat. Here is the recipe of soft and aromatic Pearl millet idli.
See also the recipes: Oats and Wheat Idli, Millet Dosa, Ragi Idli, Foxtail Millet Adai
Ingredients for making Pearl millet Idli:
Pearl millets (kambu) 3 cups
Urad dal 1 1/2 cups
Par boiled rice 1 cup
Method for making Pearl Millet Idli:
Wash them well and soak all the three grains together for 4 to 5 hours. Grind them to smooth paste patiently adding water at intervals still the batter comes foamy and soft. Add salt and mix well. Allow it to ferment for 6 to 8 hours. Grease the idli plates and make idlis as usual. Sambar is the best combination for this Idli.
November 18, 2014
Vellai Poosanikkai Kootu (White Pumpkin Stew for Rice)
Vellaipoosanikkai kootu is an authentic Tamilnadu Side dish that finds place in the Lunch very often. Because of its high water content it is good for health to keep our body cool. It is used to make halwa, raitha, morekuzhambu, Sambar and kootu. Here is the recipe of the Traditional vellai Poosanikkai Kootu...
Kathamba Sambar (Mixed Vegetable Sambar)
Kathamba Sambar is a tasty and delicious Sambar with the flavour of many vegetables. It is made using freshly ground spices. This type of Sambar is usually made when we have more guests at home during any festive season or in marriages. Since Sambar itself has more vegetables, either Potato chips or Pappads are enough as side dish....
November 17, 2014
Green Gram Gravy for Rice and Rotis
November 16, 2014
Paruppu Thogayal ( Lentil Chutney for Rice)
November 15, 2014
Tapioca Spicy Stir Fry (Maravalli Kizhangu Fry)
Poricha Kuzhambu is a tamarindless kuzhambu that has more vegetables and lentils. It is a traditional Kuzhambu variety which is done in different methods in Tamil Brahmin families. It is a stomach filling one that acts as kuzhambu and also as side dish. In our families old people who don't eat onion and garlic prefer this as side dish for chapathis. Since it doesn't have sourness any raitha with curd and pappad suits well for this rice.
November 14, 2014
Senai Kizhangu Masiyal (Mashed Yam)
November 13, 2014
November 11, 2014
Tomato Tamarindless Sambar
November 09, 2014
Lady's Finger Onion Stir Fry
Usually for making Non sticky Lady's Finger Fry I use Curd or Lemon juice. But yesterday my friend told me a new tip which she got from her maid. I used that technique and made the Lady's Finger Onion Stir Fry. It came out very well. The recipe is here:
See also the recipes of Rawbanana stir fry, Potato stir fry, Yam stir fry, Yellow pumpkin stir fry
Ingredients for making Lady's Finger Onion Stir Fry:
Washed, Wiped and Chopped Lady's finger 1 bowl
Chopped Onions 1 cup
Turmeric powder 1 tea spoon
Salt to taste
Oil 2 tb spoons
Mustard seeds and cumin seeds for seasoning
Red chilli powder 2 tea spoons
Method for making Lady's Finger Onion Stir Fry:
Take a small kadai and dry roast the turmeric powder and salt together till the turmeric powder becomes dark and transfer them to a cup and keep aside.
Heat oil in a pan and saute it with mustard seeds and cumin seeds, After they splutter add the chopped onions and fry till they become transparent. Now add the roasted turmeric powder and salt to the onion and mix well. Add the chopped Lady's finger and keep frying till they become well roasted. Don't cover the pan while roasting Lady's finger. Keep the flame in medium and stir then and there. Garnish with curry leaves.
Poori Kizhangu ( Poori and Potato gravy)
Poori , a deep fried South Indian bread is one of the most favorite food for most of us. Pooris with Potato masala is the perfect combo than any other side dish. This is the traditional side dish for poori in Tamilnadu hotels also. The taste of hot pooris can be relished to the maximum if had with this potato masala as side dish. The typical Tamilnadu's breakfast's recipe is here:
November 08, 2014
Manathakkalli Vathal Kuzhambu
Manathakkalli Vathakuzhambu is an authentic, simple and mouth watering kuzhambu of South Indian Families. The hot, tangy and spicy kuzhambu with the fine aroma of sesame oil gives a fantastic taste. It is normally mixed with rice and had with any vegetable kootu or pappad. Curd rice with vathakuzhambu is the unbeaten combination forever.
See other traditional Kuzhambu Recipes : Sesame Kuzhambu, Pepper curry leaves kuzhambu, Sunadaikkai Vathal Kuzhambu, Pepper curry paste
Ingredients for making Manathakkalli Vathal Kuzhambu:
Manathakkalli Vathal 1 table spoon ( Dried Makoy/Black Nightshade)
Tamarind a big lemon size
Sambhar powder 5 tea spoons
Sesame oil 3 table spoons
Hing powder 3/4 tea spoon
Jagerry powder 2 tea spoons
Fenu greek 2 tea spoons
Red chillies 2 or 3
How to make Manathakkalli Vathal Kuzhambu:
In a pan fry the manathakkali vathal in 3 tea spoons of sesame oil to dark brown and keep aside.
Heat a heavy bottomed pan with 2 tab spoons of sesame oil. Add mustard seeds, fenugreek, red chillies and Hing. After they splutter well and fenugreek becomes brown add the sambahr powder to the oil and fry well in medium flame.
Now add the extracted tamarind juice to the kadai with salt and turmeric powder. Let them boil till the kuzhambu thickens. Add jagerry too.
When the Kuzhambu comes to the consistency like paste add the fried manathakkalli vathal and curry leaves and a table spn of sesame oil to the Mixture and transfer to a container.
Note : Adding the vathal in the last keeps the vathal crispy for a long time and gives crunchiness while eating.
Kollu Podi (Horsegram Powder)
Horse gram known as Kollu in Tamil is the legume available in brown and black colors. It is a packed with many health benefits for all walks of people. It has many nutrients like proteins, iron, calcium etc., Have some kollu podi with hot rice adding a tea spoon of sesame oil or ghee and enjoy the tasty and healthy diet..
November 07, 2014
Akkaravadisal (Rice and Milk Pudding with Moong dal)
November 06, 2014
Small Onion Pepper Fry
Onion or Shallot Pepper Fry is the traditional fry which I learnt from my Grandma. She makes it often and she says that it cures mouth ulcer. This Shallot or Small Onion Pepper Fry really gives a delightful combo with any rice. It can also be simply mixed with hot rice and had. A simple but finger licking curry.
November 05, 2014
Aviyal kuzhambu (Mixed Vegetable Buttermilk Kuzhambu)
Aviyal is the popular mixed vegetable kootu of Tamilnadu, which is the most prefered side dish for traditional variety rice items like Tamarind rice, Lemon rice etc., This is the Kuzhambu version of the same kootu. When we have small quantity of different vegetable leftovers in the refrigerator, we make this Kuzhambu at home. Since it has more vegetables no need for making separate side dish. This can be mixed with hot rice and had with Pappads or Chips.
Easy Aapam Recipe
Aapam is the authentic cuisine of Kerala. Here is a simple recipe with no compromise in taste. Vegetable stew or Kadalai Curry is the best combination for this. In the original recipe, we add coconut milk to the batter. I tried doing this without coconut and added Poha (Aval) and 2 slices of Bread instead of coconut milk. It turned out very well. I started making this regularly nowadays without coconut milk. Try this easy version of Aapam.