February 28, 2015
February 27, 2015
Yam Shallow Fry (Senai Kizhangu Poriyal)
February 25, 2015
Tip#87: Handy Problem Solving Cooking Tips
Sutta Kathirikkai Masiyal (Grilled and Mashed Eggplant Gravy)
February 24, 2015
Tip# 86: Why an Apple a day, Keeps the Doctor Away?
Do you really know what makes an apple so special? Why is it that we never hear an orange or a banana a day keeps the doctor away? Apples have properties that no other fruits have and its benefits have been proven overtime. We will be able to get the benefits of these properties individually with other fruits, but an apple combines everything and makes it simpler.
Vazhaikkai Podi Curry (Spicy Raw Banana Curry)
February 23, 2015
Tip# 85: Recipe for the Naturally Clean Kitchen
February 22, 2015
Tip# 84: Amazing uses of Hot water
Ridgegourd Spicy Chutney for Rice and Rotis
February 21, 2015
Tip# 83: Quick Evening Snack For kids (Recipe 2)
Poricha Kootu (Vegetables and Lentils gravy with Roasted Spices)
February 20, 2015
Tip# 82: Useful and Clever Kitchen Tips
Crunchy Plantain Stem Instant Pickle
February 19, 2015
Mullangi Sambar (Radish Sambar)
February 18, 2015
Traditional Idli Milagai Podi (Gun Powder / Idli Chilli Powder)
The unbeaten side dish for idlis is Milagai podi, irrespective of eating hot idlis at home or taking it in lunch box or carrying it for travel. The correct proportion of the ingredients roasted in right way yields a perfect hot and red coloured Milagai podi. Though it is made by adding different ingredients i am today giving the perfect traditional Milagai podi recipe...
February 17, 2015
Simple recipe of Lemon Pickle (Elumichai Oorugai)
Samai Pongal (Little Millet Pongal)
February 16, 2015
Tip #18: Ten Tips to make Perfect and Delightful Sambhar
Sambhar is in fact the identity of Tamil people and is the inevitable food item of our cuisine. Though it is our traditional and usual recipe, it becomes more delightful when done with proper ingredients and method. Here are some Smart Samayal Tips for the Perfect Sambhar:
February 15, 2015
White Vegetable Kurma
February 14, 2015
Tip# 81: Creative and Awesome Food Tips
February 13, 2015
Lemon Ragi Vermicilli - A simple and healthy evening tiffin
February 12, 2015
Tip #80: Quick evening snack for Kids (Recipe 1)
Thengai Thogayal (Traditional Spicy and Tangy Coconut Chutney for Rice)
This Thengai Thogayal is the traditional chutney that substitutes kuzhambu as the companion to rice. When we are bored of making kuzhambu for lunch daily, this Thengai Thogayal gives a welcoming break. It tastes hot, spicy and tangy to mix with hot rice with a tea spoon of coconut oil or ghee and any vegetable kootu and Pappad. This thogayal also tastes very good as a side dish to curd rice.
February 11, 2015
Tip #79: Who, Why and How to eat Pulses?
February 10, 2015
Tip# 78: How to Utilize Leftover Food Efficiently?
Poha Kesari (Aval /Puffed rice Kesari)
February 09, 2015
Special Rasam / Kalyana Rasam
Recently I attended a marriage and had the opportunity of tasting a sumptuous flavourful Rasam . I couldn't resist myself from meeting the chef and getting the recipe. I made this rasam today and it came out exactly like the one I had in the feast. Here is the recipe for you....
Serves: 4 to 6
Serves: 4 to 6
Ingredients for making Special Rasam:
- Tamarind a small lemon size
- Ripened tomatoes of normal size 2
- Turmeric powder 1/4 tea spoon
- Salt to taste
- Well boiled Thur dal from 2 tb spoon of thur dal 1 cup
For Rasam Powder:
- Coriander seeds 2 tb spoons
- Thur dal 1 tea spoon
- Bengal Gram 1 tea spoon
- Red chillies 3 or 4
- Dry roast the above items till they become hot and slightly change the colour. Powder them coarsely and keep aside.
- Take 1 tea spoon of pepper and 2 tea spoons of jeeragam (Cumin seed). Powder them separately without roasting to a coarse powder and keep aside.
How to make Special Rasam?
- Extract 500 ml of juice from tamarind and boil it with a chopped tomato, salt and turmeric powder. Add a small piece of jagerry to it.
- Wait till the juice becomes half in quantity.
- Now add the Rasam powder and mix well. Allow it to boil for 2 minutes.
- Now mix 2 cups of water with boiled thur dal and add to the boiling rasam.
- Chop the other tomato to small pieces and add to it.
- Wait for the rasam to give out bubbles.
- In a sauteing pan add 2 tea spoons of ghee. Add mustard seeds. After it splutters add 1/4 tea spoon hing powder and the pepper, cumin seed powder. Transfer it to the rasam.
- Add chopped curry leaves and Coriander leaves.
- Use freshly ground powder for original taste.
- Cumin seeds must dominate the flavour than the pepper flavour.
- Sauteing should be done in ghee.
- After adding the boiled thurdal water, the rasam should not boil for long time.
Oothappam - Variety 1 (Dosa with Toppings)
February 08, 2015
Methi Leaves Tangy Gravy (Venthaya Keerai Kuzhambu)
February 06, 2015
Tip# 77: Clever Kitchen Tips
For a change, today's Smart Samayal Tips are Pictures hand picked for you depicting clever kitchen tips which will be very useful to all...
Vermicelli Veg Upma (Semiya Upma)
February 05, 2015
Foxtail Millet Dosa
February 04, 2015
Tip #76: 10 Delicious Ways To Use Tomatoes in Indian Cooking
Tomatoes contain a good dose of vitamin C,
and the cooking process doesn't destroy this important nutrient. Tomatoes are a
good source of lycopene, which is an antioxidant. The cooking process brings
out more of the lycopene in tomatoes and it also contains other antioxidants,
such as beta-carotene. Let us see the different ways of using Tomatoes in
cooking from our Smart Samayal Tips….
Tomatoes contain a good dose of vitamin C, and the cooking process doesn't destroy this important nutrient. Tomatoes are a good source of lycopene, which is an antioxidant. The cooking process brings out more of the lycopene in tomatoes and it also contains other antioxidants, such as beta-carotene. Let us see the different ways of using Tomatoes in cooking from our Smart Samayal Tips….