Dec 31, 2005

Puli Inchi

Puli inchi


Jalapneo Puli Inchi























Ingredients


  • Green Chillies.....................................................100 gms
  • Tamarind( imli, Tamarindus indica) ................       big lemon size
  • Inchi(ginger,ginger root))....................................  1 big piece
  • Hing(Asafoetida) ...............................................  1 tsp
  • Turmeric Powder...............................................  1tsp
  • Mustard seeds.................................................... 1 tsp
  • Urad dhal............................................................2 tsp
  • Chana dhal..........................................................2 tsp
  • Powdered Jaggerry(Vellam).................................3 tsp
  • Oil......................................................................3 tsp
  • Salt to Taste
Method.

  • Soak the tamarind in 1 cup of warm water and remove the juice.
  • Cut the green chillies and ginger into small pieces.
  • Heat a pan with oil add mustard seeds, urad dhal and chana dhal and fry. 
  • When the dhals become red , add the chillies and ginger. 
  • When the chillies fried little add the tamarind water, powdered jaggery hing, salt, and turmeric.
  • When the mixture is thick,cool and pour it into bottle. 
  • This is a pickle. You can keep this pickle more than a month.
  • Eat with curd rice, chapathi and poori.

Use jalapeno and make this pickle. Fry them well and add little more jaggery.
It tastes very good

Dec 29, 2005

Chow Chow Koottu

Chowchow (chavote) is good for health
Chow Chow
(Chow chow is chayote squash, also called Bangalore katrikai in Chennai Christophine in french Hayato uri in japanese). You can use this vegetable to make koottu, thogayal(chutney), curry, adding it in sambar)

Ingredients

  • Chow chow ..................4 
  • Grated coconut..............1 cup
    Chana dhal.....................half cup
  • Red chilli....................... 2
  • Jeera(cumin seeds)........1tsp
  • Mustard seeds........ .....1tsp
  • Urad dhal.....................2 tsp
Chow Chow and coconut
Chow Chow Koottu
  • Oil................................2 tsp
  • Curry leaves...............few
  • Salt to Taste 

Method

  • Grind the coconut, red chili , jeera in a blender by adding half cup of water.
  • Remove the skin of the chow chow and cut them into cubes.
  • Boil them in 2 cups of water, add the chana dhal, turmeric and salt. 
  • When the vegetable is cooked, add the ground coconut paste.
  • Heat a pan with oil. Add mustard seeds, urad dhal and curry leaves.
  • When dhal becomes red, add to the koottu.Remove this dish in to a serving bowl.
  • Serve this koottu with chapathi or rice.

Vathal Kozhambu


Vathal Kozhambu is favorite of all. Every home has their own way to prepare this kozhambu. Vathal means sun dried vegetables like chundakai, Manathamkali. This kozhambu goes with rice, pappad and keerai masiyal.

Satham, Vatha kozhambu and oil
Ingredients.


  • Tamarind..................................... a lemon size,
  • Turmeric ......................................half tsp
  • Chundakai or Maranthankali.........quarter cup
  • Mustard seeds............................. 1 tsp
  • Methi seeds.................................1 tsp
  • Jeera(cumin seeds).......................1tsp
  • Curry leaves.................................few
  • Hing(Asafoetida Powder )............half tsp
  • Salt ............ to taste
To roast with oil(masala)
  • Chana dhal...........3 tsp
  • Raw rice...............2 tsp
  • Pepper..................1 tsp  
  • Jeera.....................1tsp.
  • Red Chilies............6
  • Urad Dhal..............3 tsp
           
                     (Grind finely all below ingredients with water)
 
Things to fry

Method
  • Heat a pan with oil . Add chundakai, mustard seeds, jeera, meth seeds, curry leaves.
  • When the mustard splutters add tamarind juice, ground paste, turmeric, hing, salt.
  • Boil this for 5 minutes. 
  • When it thickens, remove to a serving dish.
  • Serve with til oil/ ghee, roasted pappads & plain white rice.
  • This vathal kozhambu is good for the indigestion.

Dec 26, 2005

Keerai Mulakuttal (Spinach Curry)



This dish is very tasty and can be taken with chapathi and/or rice


Keera Mulakuttal


 Ingredients

  • Keerai (spinach ) ........... .1 bunch(washed,cleaned and chopped)
  • Tur dhal ...........................1 cup
  • Grated coconut ................1 cup
  • Mustard seeds .................1 tsp
  • Urad dal ..........................2 tsp
  • Turmeric powder.............. 1/2 tsp

Roast the following items with oil

  • Oil ...................................2 tsp
  • Red chili............................2
  • Urad dal ...........................3 tsp
  • Jeera(cumin seeds)... 1 tsp
  • Salt to taste
Method
  • Cook the tur dhal in a cooker.
  • Wash the keerai under running water and remove all the water. 
  • Cut the keerai into small pieces and cook it with 1 cup of water.
  • Add turmeric powder. When the keerai is cooked, grind it coarsely in a blender and keep aside.
  • Fry the chillies, urad dal and jeera in oil and grind in blender with grated coconut.
  • Boil ground spinach with the coconut mixture and the cooked dhal.
  • Add salt to taste. Once the spinach is boiled remove from the fire and place in the serving dish.
  • Heat a pan with oil. Add mustard seeds and urad dhal. When the mustard seeds splutter, add to the curry. 
  • Serve in a bowl . Eat with rice.

Dec 10, 2005

Araichuvitta Sambar


This sambar is typically from Kerala

Gravy with vegetable and spices
Arachuvitta Sambar


Ingredients
  • Tur Dhal (Yellow Gram) ..................2 cups
  • Tamarind .......................................1 lemon size (1 Spoon paste)
  • Pumpkin ........................................half kg
  • Drumstick ......................................1
  • Potato ...........................................1
  • Lady s Finger(Okra, Vendaikai)......... 200 gm
  • Capsicum ......................................1
  • Tomato ..........................................2
  • Hing ...............................................half spoon
  • Curry Leaves .................................. few
  • Mustard Seeds ..............................2 tsp
  • Salt..to Taste


For the masala


  • Red Chilies .................................6
  • Coriander Seeds .........................4 tsp,
  • Chana Dhal(Split Chick Peas)..... 2 tsp
  • Methi Seeds ...............................1 tsp
  • Grated Coconut......................... quarter cup
  • Oil...............................................1 tsp
  • Hing.............................................small piece

Method

  • Cook the tur dhal in a cooker.
  • Chop all the vegetable in medium sizes and extract tamarind juice .
  • Boil half cup water and add all the vegetables, tamarind water, turmeric and salt .
  • Fry the red chillies, coriander seeds, chana dhal and methi seeds in oil and grind in blender with coconut.
  • When the vegetables are cooked, add the cooked tur dhal, hing and ground masala paste. Boil the sambar. 
  • Sprinkle curry leaves (you can add coriander leaves also). 
  • Heat a pan with oil and add mustard seeds.
  • When it splutters, add it to the sambar..
    It is very tasty and side dish for idli, dosa and pongal.

Dec 9, 2005

Beet Root Curry




Ingredients 
  • Beet Root big .................. 2( finely cut)
  • Mustard ....................       1tsp
  • White Dhal (Lentil)........      2tsp
  • Red Chili .....................     1 
  • Turmeric ..................       .a pinch
  • Oil ..................................3 tsp
  • Grated Coconut ...............half cup
  • Salt to taste..

Method



  • Remove the skin of beetroot and cut into small pieces.
  • Heat a pan with oil. Add mustard, dhal and chili. 
  • When mustard splutters add the cut beetroot.
  • Add turmeric and salt. Nicely mix them. 
  • When the beetroot becomes soft, add the chili powder and grated coconut.
  • Serve hot with rice or chapathis.

Dec 3, 2005

Avial (Mixed vegetable curry)

Avial is a dish with all vegetables and ground coconut
Avial

Avial is one of main dish in all sadyas. Every body likes avial.Eat with sambar rice /chapathi


Ingredients

  • Cut Beans ............... 1 packet
  • Capsicum ............... 1
  • Potato .....................2
  • Cut Drumstick .........6
  • Carrot ......................2
  • Grated Coconut .......1cup
  • Green Chili ..............5
  • Curd ........................half cup or(you can use tamarind paste 1 tsp)
  • Coconut Oil .............1 tsp
  • Turmeric................1/2 tsp
  • Few Curry Leaves
  • Salt toTaste

Method.

  • Cut capsicum, potato and carrot in julienne (long) pieces to about 2". 
  • Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.
  • Add turmeric,tamarind (use two tbsp yogurt instead of tamarind) and salt. Do not add more water
  • Grind the coconut and green chillies coarsely.
  • When the vegetables are cooked, add the ground coconut and curd. 
  • Mix it well . It should be thick. 
  • Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

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