Feb 23, 2011

Different Sambar

This sambar is different. Instead of tamarind we use buttermilk

Ingredients
  • Yellow Vallirikkai(keep for Vishukani).........1/2kg
  • Tur Dhal.....................................................1cup
  • Red Chili....................................................3
  • Methi Seeds...............................................1tsp
  • Dhania.......................................................1tsp
  • Grated Coconut.........................................1 cup
  • Turmeric Powder.......................................1/4tsp
  • Buttermilk..................................................2cups
  • Asafoetida.................................................1/2 tsp
  • Mustard Seeds..........................................1tsp
  • Curry Leaves.............................................few
  • Salt to Taste
Method
  • Fry the chili, dhania and methi seeds and grind with coconut and keep. 
  • Cut the cucumber into cubes. pressure cook the dhal 
  • Boil the vegetables with turmeric, asafoetida and salt.
  • When it is cooked add the cooked dhal, butter milk and ground mixture mix it well
    Heat pan with oil, add mustard seeds, one red chili and curry leaves and when it splutters add to the mixture.
  • Serve hot with rice and bhaji

Feb 17, 2011

Parippu Podi

Parippu podi 

Ingredients
  • Tur Dhal.........................1cup
  • Red Chili.......................6
  • Curry Leaves.................few
  • Asafoetida.....................1/2tsp
  • Salt to Taste
Method 
  • Roast the tur dhal  chili and curry leaves without oil, till it becomes golden. 
  • Grind all ingredients together with salt into fine powder. 
  • This powder  is served with rice with little ghee or oil. 

Feb 16, 2011

Healthy Drink

Ingredients

Banana.....................1
Blueberries................1/4 cup......
Apple juice...............1/2cup
Powdered flax seed.....1tsp
Yogurt........................1cup

Method

Blend all together into nice smooth paste.
Drink this juice. It is good for health.

Manga Arachukalakki

This raita is very tasty  and goes with keerai mulakuttal or any mulakuttal.This raita can be made with uppu manga or kaduku manga.
Manga Arachukalakki


  • Prepare Time.....................5min
  • Cook time...........................10min
  • Serve...................................5
Ingredients

  • Kadukumanga.................6
  • Red Chilies......................4
  • Mustard Seeds...............1tsp
  • Yogurt...............................1cup
  • Grated Coconut.............3tbsp
  • Salt to taste

Method

  • If you are using kaduku manga, wash the mangas and cut into pieces.
  • Grind these mangas,  red chilies with coconut.
  • Add to the yogurt and mix. 
  • Heat a pan with oil add mustard seeds and 1 red chili.
  • When it crackles add to the raita.
  • This is one of my favorites. 
  • No need to add salt because the mangoes have already salted. 
  • If needed salt,add little..

Vazhathandu Raita

Vazhathandu Raita
Ingredients


  • Vazhathandu. Minced......................1cup
  • Yogurt............................................1cup
  • Chopped Green Chili.......................1tsp
  • Mustard Seeds................................1tsp
  • Red Chili.......................................1
  • Coriander Leaves..........................few
  • Salt to Taste 
Method
  • Heat a pan with oil add mustard seeds and red chili. 
  • When it splutters, add chopped vazhathandu and fry little till the thandu becomes tender.
  • Let it cool and then add to the yogurt with salt and coriander leaves.

Feb 15, 2011

Masala Dosa

Every one likes masala dosa. It is very tasty and filling.It is my son's favorite. I make this masala dosa very often
Ingredients
  • Potato Masala
  • Boiled Potato.......................4
  • Onion....................................1
  • Chopped Green Chili...........2stp
  • Curry :Leaves.......................few
  • Coriander Leaves..................few
  • Chopped Ginger..................1tsp
  • Mustard Seeds....................1tsp
  • Turmeric Powder................1/4 tsp
  • Salt to Taste
Potato Masala Bhaji
Potato Masala Bhaji
 Method
  • Heat a pan with oil add mustard seeds and when it splutters add the onion, chili , curry leaves and ginger. 
  • Saute the onions then add boiled , mashed ,potato turmeric powder and salt. 
  • Mix well ,sprinkle the coriander leaves.
For Dosa
  • Raw Rice..........................2cups
  • Urad Dhal.........................1/2 cup
  • Salt to Taste
Dosa
Masala Dosa
Method
  • Soak the rice and dhal, separately for 6 hours and grind finely. 
  • Add salt  and keep . Heat a dosa pan, apply oil and make dosa.
  • Turn it and cook both sides.Place the masala  at the center and fold it. 
  • Serve hot with coconut chutney.
Dosa
Masala Dosa

Elai Adai

.Elai Adai is one of the popular sweets  in Kerala.It is made by jack fruit jam (Chakkavaratti or Coconut Poornam)
We use plantain leaf to make this. Cut the plantain leaf into small and  show on the fire to make them flexible.
Apply ghee and spread the rice paste and place the jack fruit jam in the center and steam them.It gives a special flavor to the adai. 

Sweet / Dessert
Elai Ada

Ingredients


Grated Coconut.......1cup
Powdered Jaggery...1/2 cup
Raw Rice...................1 cup
Ghee.........................2tsp
Cardamom Powder..1tsp
Salt........................a pinch
Banana Sheets ..........4


Method 

For the filling:
Adai/ Sweet
Elai Adai
  • In a kadhai, add the jaggery and a little water. 
  • When the jaggery dissolves, add the coconut and the cardamom powder and stir over a medium flame. 
  • Keep stirring till the water evaporates.
  • Add the ghee and then turn off the flame. 
  • *Note: This sweet filling can also be prepared slightly in advance and then stored in the refrigerator.



For the outer covering:
  • Soak raw rice for an hour. Grind it into a fine paste. 
  • Add a little water while grinding. Then, add a pinch of salt and mix well. 
Method

  • Take banana leaves and heat them directly over the flame. 
  • Spread a little rice flour paste on the cut leaf in a round shape. 
  • Take about one teaspoon of the sweet filling and place them in the center of the rice flour paste.
  • Close the sides of the leaf carefully and arrange them on a plate with the folded side facing downwards. Prepare all the ‘adais’ in the same manner and then steam them for about 10 minutes. 
  • The adais are now ready to be served.  
  • Serve it hot along with the leaf. This tastes very good.
 
Storage tips:
  • You can prepare the coconut pornam or chakka varatti well in advance.
  • Any additional information:
  • Note: Alternatively, one can also use coconut poornam instead of  Jackfruit paste (Chakka Varatti)

Feb 14, 2011

Vengaya Sambar ( Baby Onion Sambar)

Vengaya Sambar or baby Onion Sambar.
This sambar is the king of gravies. Every body like this sambar.It is served with rice, idli, dosa and chapathi.
Chinna Vengaya Sambar(Baby onion Sambar)

Vangaya Sambar is spicy gravy
Vengaya Sambar



















Ingredients

  • Chinna Vengayam............................2 cups
  • Tur Dhal..............................................1cup
  • Tamarind.Paste.....................................1tsp.
  • Turmeric Powder.................................1tsp
  • Curry Leaves.......................................few
  • Mustard Seeds....................................1tsp
  • Salt to Taste
For Masala paste
  • Red Chili..........................................7
  • Coriander Seeds..............................2tsp
  • Chana Dhal......................................2tsp
  • Methi Seeds....................................1tsp
  • Grated Coconut...............................1/4 cup
Method
  • Peel the chinna vengayam and keep
  • Cook the tur dhal in pressure cooker. Boil the vengayam with 1 cup of water and turmeric powder. the vengayam should cook well.
  • Then add the tamarind paste. If you need add water.
  • Fry the red chili, coriander seeds, chana dhal, methi seeds with little oil and grind with coconut coarsely.
  • When the vengayam is cooked add the ground paste and the dhal and mix well.
  • Heat a pan with oil add mustard seeds and curry leaves. 
  • When the mustard is splutters add to the sambar
  • It is very tasty. We make potato podimas for this sambar.

Tomato Rice

Tomato Rice


Ingredients



  • Cooked Basmati Rice.................2cups
  • Tomatoes....................................4
  • Chili Powder...............................1tsp
  • Mustard Seeds..............................1tsp
  • Urad Dhal.....................................2tsp
  • Chana Dhal...................................2tsp
  • Green Chilies.................................4
  • Chopped Ginger...........................1tsp
  • Asafoetida....................................1/2tsp
  • Chopped Onion............................2tsp
  • Curry leaves.................................few
  • Coriander Leaves.........................few
  • Chopped Cashew Nuts...................2tbsp
  • Salt to Taste

Rice Varieties
Tomato Rice












 







Method

  • Wash and cook the rice. 
  • Heat a pan with oil add mustard seeds, chana dhal, urad dhal and fry. When the mustard splutters add curry leaves,onions, cashew nuts and fry till the cashews turn to golden.
  • Add chopped tomatoes,turmeric, chili powder asafoetida,, green chili, salt,ginger and curry leaves. 
  • When the tomatoes are become tender add the rice. 
  • Mix well and add coriander leaves.
  • Use peanuts instead of cashew nuts and tomato puree for tomatoes..
  • This rice can be made from left over rice.
  • It is very easy recipe too.

Feb 8, 2011

Dhudhi Chutney(Lauki Chutney)

It is very easy to prepare and goes with rice/idli. chapathi/dosa.

Ingredients

Urad dhal......................2tsp
Chana Dhal.....................2tsp
Red chili.........................7
Asafoetida.....................1/2tsp
Salt to taste
Tamarind.......................1tsp
Coriander leaves..........few
Dhudhi Chutney
Dhudhi Chutney




















Method
Remove the skin of the dhudhi and cut into pieces. 
Heat a pan with oil add urad  dhal chana dhal chili and fry little and add the dhudhi pieces,.
Fry till the dhudhi becomes soft.
Add tamarind coriander leaves salt and  asafoetida and grind into paste.
Heat a pan with oil add mustard seeds and curry leaves.
When it splutters add to the chutney..

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