November 30, 2014

Tri Colour Curry


The curry made with cabbage, beans and carrot is very popular in all houses and is served in almost all weddings for Lunch. This tricolour curry is healthy also and suits very well with sambar rice, vathakuzhambu rice and Rasam rice...

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November 28, 2014

Healthy Crunchy Oats Snack Bar


This crunchy, delicious healthy snack bar is  ideal for all age 

groups. A single bar  with the morning breakfast gives you the 

energy needed for the day and makes your food a Nutritious  One!!!



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Mooli Parathas (Radish Paratha)

 


Usually we make Parathas by stuffing the vegetables. While doing Paratha with Radish, the juice from the grated radish has to be drained out for stuffing. Since I don't want to lose the fantastic nutrients of Radish, I do Mooli paratha in the following method to gain the full benefit....

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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...

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November 26, 2014

Snakeguord Poricha Kootu (Pudalangai Poricha Kootu)

Snake Gourd Poricha kootu is the traditional side dish made with pepper, cumin seeds and moong dal. It is made usually as the side dish for vatha kuzhambu. After getting to normal from fever or any infection, this kootu is made with Rasam since easily digestible  and it tastes heavenly...

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Nei Kadalai (Fried Masala Chana Dal)

Nei Kadalai is a simple and tasty evening snack to have with coffee or tea. It is very easy to make with readily available ingredients at home. Here is the recipe of crispy snack to munch...

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November 25, 2014

Spicy Potato and Peas Curry

Potato and Peas is the perfect combination to make a dry curry or Sabji to have as a side dish for rice and also Chapathi. If fresh green peas is not available, it can also be done with the dried peas.


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Brinjal and Onion Stir Fry

A perfect side dish for  Rice varieties, Chapathi, Phulka or Roti. This can also be mixed with hot rice and relished with any raitha and pappad..

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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.

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November 23, 2014

Lady's Finger Hot and Sour Gravy (Vendaikkai Puli Milagai)

Lady's Finger fried with green chillies and ginger and boiled in Tamarind water gives an exotic taste and flavour. It is a gravy cum pickle like side dish that can be had along with Dosa, Uppma, Pongal and Rotis. It also suits very well to have with curd rice...

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November 22, 2014

Vegetable Kurma Restaurant Style

After so many trials, I discovered atlast the correct recipe of the Vegetable Kurma as made in Restaurants for Chappathi, Idiyappam and Parottas. Here is the recipe of the Authentic Vegetable Kurma....


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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.

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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.

 

 

 

 

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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...

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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....

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November 17, 2014

Green Gram Gravy for Rice and Rotis

Green Gram (Pachai Payaru) is a healthy sprout packed with a lot of nutrients. It is healthy for all age groups. Here is the Healthy side dish for roti and rice with less oil. Enjoy this tasty gravy and have a healthy day....

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November 16, 2014

Paruppu Thogayal ( Lentil Chutney for Rice)


Paruppu Thogayal with Vathakuzhambu or Pepper Rasam and Paruppu Thogayal is the most loveable combination with hot rice on a holiday. It is very easy to make with less ingredients. When we have food continuously out for days and return home, this is the most sought lunch combo....

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November 15, 2014

Tapioca Spicy Stir Fry (Maravalli Kizhangu Fry)

Tapioca called as Kappa Kizhangu and Maravalli Kizhangu is the regular part of diet in Kerala Cuisine. Chips, Curry, Adai and Kootu and Vadai can be made using this. This Tapioca stir fry is the fine side dish for Rice varieties. It tastes very delicious.

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Poricha Kuzhambu

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. 

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November 14, 2014

Senai Kizhangu Masiyal (Mashed Yam)

Senai Kizhangu Masiyal is the traditional side dish for Rasam rice. Senai Kizhangu is a very common vegetable out of which we make shallow fry, deep fry and masiyal. Try this simple and delicious side dish with rasam rice and relish...

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November 13, 2014

Tomato Dosa

 

A different Dosa from the usual Dosa. Since tomato is added this dosa looks in Pink colour and hence kids love to have this. This tomato dosa can be made easily and just a cup of curd and Gun powder  is enough for side dish. Very ideal for evening tiffin or dinner since it has to be eaten hot.

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November 11, 2014

Tomato Tamarindless Sambar

During the tomato season, this Tomato Sambar is made without tamarind. It suits very well for rice and also Idli, Dosa, Upma and Pongal varieties. Very easy to make and tastes delicious. It is also healthy since made without tamarind and using moong dhal...

 

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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

Curry leaves


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.

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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:

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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

Curry leaves

Hing powder 3/4 tea spoon

Jagerry powder 2 tea spoons

Mustard seeds

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.




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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..

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November 07, 2014

Akkaravadisal (Rice and Milk Pudding with Moong dal)

Akkaravadisal is the Exquisite and Lip Smacking Delicacy of Tamilnadu. Traditionally Jagery is used as sweetening agent and today I used Sugar instead of Jagerry. It also serves as an excellent desert when kept in Refrigerator and served. The creamy and luscious Akkaravadisal tempts everybody...

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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.

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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.

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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.

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November 04, 2014

Cluster Beans Lentils Curry

Cluster beans have a distinct flavour and taste. This Cluster beans lentils curry serves as a different variety of side dish to Sambhar and Rasam Rice. In tamil we call it as Kothavarangai and in my city they call as Seeniavaraikai. While buying this vegetable, choose the young beans, because the matured beans are harder. Though paruppu usili is commonly made using this vegetable, Cluster beans Curry also tastes very well and gives a different variety in the menu....

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Traditional Sesame Oil





Gingelly Oil or Sesame Oil is the inseparable item of Tamilnadu's traditional Cooking. It gives special taste, aroma and flavour to the food. After making sambar or vathakuzhambu adding sesame oil 2 teaspoons to it enriches the taste.

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Yellow Pumpkin Stir Fry

 

Usually we make Kootu or Sambhar out of Yellow Pumpkin and also sometimes a Rich Yellow Pumpkin Raitha. Many kids don't like any stuff made out of yellow pumpkin. But it has very good health and nutritious benefits. It is packed with Carotenoids and rich in antioxidant. Make yellow pumpkin curry with spices just as we do the Potato stir fry and make the kids to love it and gain its health benefits...

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November 03, 2014

Mysore Rasam

An apt Rasam recipe for this rainy season.  Mysore rasam varies slightly from our regular Rasam. Coconut and Jagerry is added extra in Mysore rasam. Hot Rasam Rice with any vegetable fry and Pappad makes a perfect Lunch. During rainy days we prefer cooking hot rice and fresh rasam with pappads for dinner. Since pepper and cumin seeds are added Rasam gives an awesome taste for this season. 

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November 02, 2014

Ginger and Tomato Kuzhambu (Inji Thakkali Kuzhambu)

Ginger and Tomato Kuzhambu is the most favorite Kuzhambu of my family and whenever I make this I used to make it in a larger quantity to use it for 2 days. I learnt this Kuzhambu just few years back from an old lady who traveled with me. And from then we all started loving it. Any vegetable fry goes very well with this Kuzhaambu rice. Above all this kuzhambu tastes heavenly with curd rice.

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