Jul 24, 2013

Pirandai Thogayal (Veldt Grape or Devil's Backbone.)

Pirandai thogayal(chutney) is made especially during Devasam/Sraddham,On that day the feast is very heavy, in order to digest we preapre this chutney.You have to add tamarind to pirandai otherwise get itching on the throat.For Devasa samayal, use pepper instead of red chili.

Prepare Time......10 min
Cook Time............5min
Serve....................5

Ingredients

  • Pirandai  .........   1 cup
  • Red Chili........... 5
  • Urad dhal, .........2 tbsp
  • Sesame seeds......2 tsp
  • Jaggery..............  a little
  • Ginger.............   .small pieces
  • Asafoetida......    a pinch
  • Tamarind........   1 tsp
  • Salt to taste 

Method

  • Remove the skin  of the pirandai and cut into pieces
  • Heat pan with oil add red chili,, urad dhal hing and fry them till the dhal becomes golden.
  • Heat a pan with oil add the pirandai pieces and fry them nicely
  • Grind all of them together into a coarse paste without adding much water.

Feb 26, 2013

Okra With Onion(Vendakai and venkayam curry)



Preparation time.... 10 min
Cooking Time.........10 min
Serve.......................5
Ingredients
  • Okra....................... 1packet (use frozen too)
  • Onion.......................1
  • Green Chili...............2
  • Turmeric Powder......1/4 tsp
  • Mustard Seeds...........1tsp
  • Urad Dhal...................2tsp
  • Salt to taste
Method
  • Wash the okras ,cut both ends and into small pieces.
  • Peel the onion and cut into small pieces.
  • Heat a pan with oil ,add mustard seeds and urad dhal.
  • When the mustard splutters, add the okra, onion and chili.
  • Add turmeric powder, salt.
  • Fry about 10 minutes till the okras become crisp.
  • serve hot with sambar rice/ chapathis

Nov 16, 2012

Thiruvathirai

Thiruvathirai

This festival is called festival of women because women will fast on this day to get good husbands.We prepare Kali and Thalakam. Women and girls get up early and take bath, sit near the vilakku, vattilai pakku, pazham thengai, kali and thalakam and do naivedyam.to get Lord Nataraja's blessing.

In Kerala thiruvathara dance kai kotti kali is famous.They dance around the nilavilakku.A very garaceful dance by the beautiful women..

Thiruvathirai Kali and Talagam

Oct 2, 2012

Navaratri Sundals

Nilakadalai Sundal


  • Prepare Time......5min
  • Cooking Time.....20 mon
  • Serve..................5

Snack with peanuts and coconuts
Nilakadalai Sundal
Ingredients


  • Nilakadalai................................2 cups
  • Grated Coconut........................1/4cup
  • Mustard seeds..........................1tsp
  • Red chili....................................2
  • Chopped green chili...................1tsp
  • Salt to taste
Method


  • Pressure cook the Nilakadalai with salt and enough water.
  • Remove the water. Heat a pan with oil add mustard seeds and broken chili.
  • When the mustard crackles, add nilakadalai, coconut and green chili.
  • Mix well.

Ammini Kozhakattai



  • Preapre Time...............5min
  • Cooking Time...............20 min
  • Serve.............................5 
Dumbling with rice flour
Amminni Kozhakattai
 
Ingredients

  • Rice Flour...................2 cups
  • Coconut..Flakes..........2bsp
  • Mustard Seeds............1 tsp
  • Red Chili.......................1
  • Oil.............................. 2 tsp
  • Curry Leaves...............few
  • Salt to taste

Method

  • Boil two cups of water and add salt and 1 tsp oil.
  • When the water boils add the flour slowly with out any lumps
  • Remove from the gas and cover it for five minutes.
  • Heat a pan with oil add mustard seeds, red chili, and curry leaves. 
  • Add to the dough with coconut flakes. 
  • Mix well and make very small balls with little dough 
  • Make small kozhakattais and steam them.

Nai Appam ,/ Vella Appam 


  • Prepare Time............10 min
  • cooking Time............20 min
  • Serve...........................5


fried sweet with rice flour and jaggery
Nai Appam
  • Raw Rice -…........... 1 cup
  • Jaggery -…… ..........1 cup
  • Coconut(Grated).....1/2 cup
  • Ripe Plantain ......... 1
  • Cardamom ............ 6
  • Salt ........................ a pinch
  • Oil for frying

Method



  • Soak the rice for two hours and grind to the consistency of dosa batter.
  • Add the jaggery, coconut, plantain, cardamom and a pinch of salt and grind. 
  • Heat the appa kaarai with oil/ghee. 
  • Pour the batter in each kuzhi (till half). 
  • Turn the appams after some time and fry the other side of the appams ,till they become golden brown on all sides.
Konda Kadalai Sundal   (Chickpeas Sundal)


  • Prepare Time..............5min
  • Cook Time..................20 min
  • Serve............................10
Ingredients 
    Kondakadali Sundal

    • Muzhu Kadalai(chick peas)...... 2cups
    • Mustard Seeds.........................1tsp
    • Red Chili................................. 1
    • Curry Leaves.............................few
    • Hing........................................1/2 tsp
    • Grated Coconut....................... 1tbsp
    • Oil..........................................2tsp
    • Salt to taste
    Method
    • Soak the kondakadalai/chick peas the previous day.
    • Cook it in pressure cooker with salt.remove the water.
    • Heat a pan with oil add mustard seeds, chili and curry leaves.
    • When the mustard seeds crackle add the kadalai,hing and coconut. and stir it.
    • If you want spicy add chilli powder or chopped green chilies.



    Kosumalli Sundal


    • Cook Time...................20 min
    • Serve...............................5
    This dish with split chick peas, coconut, salt and lemon Juice
    Kosumalli Sundal


    • Chana Dhal................... 1cup
    • Grated Coconut.............1/4 cup
    • Green Chili.....................2
    • curry Leaves...................few
    • Asafoetida......................1/2tsp
    • Mustard Seeds...............1tsp
    • Red Chili........................1
    • Coconut Oil...................1tsp
    • lemon Juice.....................2tsp
    • Coriander leaves..............few
    • Turmeric Powder............1/4 tsp
    • Salt to taste

    Method



    • Wash and Cook the chana dhal with turmeric and salt.
    • Drain the water and keep cooked dhal in a bowl
    • Heat a pan with oil add mustard seeds. red broken chili and curry leaves.
    • When it splutters add the cooked dhal and saute it.
    • Add chopped green chili. asafoetida lemon juice and coconut and mix well
    • Sprinkle chopped coriander leaves.


    Aval Puttu (Puffed Rice Puttu)

    • Prepare Time,,,,,,,,5min
    • Cook Time...........15 min
    • Serve 10

    I made this sweet recipe for Gokulashtami and Navaratri . It is very easy to prepare.

    Ingredients  
    • Aval(Thick Aval).............2cups
    • Jaggery...........................1 and1/2 cups
    • Cardamom Powder........1/2tsp
    • Coconut Flakes..............3tbsp
    • Grated Coconut..............3tbsp
    • Cashew Nuts..................3tbsp

    Method.
    
    Aval Puttu is with puffed rice and jaggery
    Aval Puttu
    

    • Roast the aval for 5minute and powder it. 
    • Mix coconut and little warm water with the powdered aval till it becomes moist and soft.
    • Heat pan with little water and jaggery.
    • The syrup should be thick.( you drop a little in water and able to make solid) 
    • Put off the flame and add the aval.
    • Fry the coconut and cashew nuts in ghee and add to the aval.
    • Sprinkle the cardamom powder. You can keep this dish for a week.
    • Same way you can prepare arisi puttu. Use wet rice powder instead of aval. 

     Kara Kara Vadai / Parippu Vadai


    • prepare Time................5min
    • Cook time......................20 min
    • Serve............................10
    • It is a famous snack in south Indian homes. We make this vadai with out onion for naivedyam with payasam
       Fried Snack with lentils and spices
      Kara Kara Vadai
      Ingredients


      • Chana. Dhal.......... 2cups
      • Urad Dhal.............1/4 cup
      • Tur Dhal..................1/4 cup
      • Raw Rice................2tsp
      • Red Chili................4
      • Asafetida Powder.....1/4 tsp
      • Chopped Onion........1/4 cup
      • Coriander Leaves/ curry leaves....few
      • Salt to Taste
      • Oil to fry

      Method

      • Soak the dhal and rice for 2 hours. 
      • Drain them and grind coarsely in food processor with chilli salt and asafoetida. 
      • Add chopped onion and coriander leaves/ curry leaves 
      • Mix well. for making vada use paper towel/ plastic sheet or with palm. of your hand.
      • Wet your hand,take lemon size of dough
      • flatten it .
      • Heat a pan with oil. When the oil is hot slip the vadas.and deep fry them. 
      • When it is golden brown remove them. 
      • Serve them hot with coconut chutney,
      • Soak the left over vadai in hot rasam. Rasam vadai is very tasty
    Sarkarai Pongal


    • Prepare Time.................5 min
    • Cook Time......................30 min
    • Serve................................5

    Ingredients
    • Rice.............................1 cup
    • Green gram................. 1/3 cup
    • Jaggery........................2cups
    • Ghee.......................... 3tbsp
    • Cardamom Powder....  1 tsp
    • Coconut Flakes.............3tbsp
    • Cashew Nuts.................6
    Method

    • Roast the gram till it becomes brown without oil.
    • Cook the rice and dhal with double the water in pressure cooker
    • Heat a pan with 1/2 cup of water till it becomes thick(like syrup).
    • Add the cooked rice and dhal.Mix it well. in a medium heat for few more minutes.
    • Fry the coconut flakes and the cashew nuts with ghee add to the Pongal.
    • Sprinkle the cardamom powder.
    Mor Appam

    prepare time.....................10 min

    Cook Time........................10 min
    Serve.................................10
    ....
    This recipe is not deep frying. Just like dosa making ,pour oil on the sides. Make this appam in non stick appakarai.
    Mor appam is my favorite snack.Rainy days my mother prepared with left over dosa batter. Very easy to prepare. Mor appam and coffee is good combination. We never make fried items these days . Rarely I make this appams


    fried Snack with rice flour and spices
    Morappam

    Ingredients
    • Rice...................................3 cups
    • Urad Dhal..........................1cup
    • Coconut Flakes..................2 tbsp
    • Green Chilies Chopped.......2 tsp
    • Ginger Chopped................2 tsp
    • CurryLleaves ....................few
    • Asafoetida....................... 1/4 tsp
    Method
    • Soak the rice and urad dhal together for 3 hours and grind , add salt and keep for overnight.
    • Next day add green chilli, ginger, asafoetida and curry leaves and coconut pieces. 
    • Heat oil in appakarai ( appam vessel) and pour the batter in each pit( kuzhi). 
    • When it becomes red turn the other side. Remove when they are fully fried.
    • Eat hot and drink hot tea or coffee.
    • You can make these appams in non stick vessel and with left over idly/dosa batter.

    Kadala Parippu Payasam


    Prepare Time........5 min
    Cooking Time.......30 min
    Serve...................5
    Ingredients
    KadalaParippu/Split Chick Peas.................................1cup
    Jaggery......................................................................2cups
    Cardamom.................................................................1tsp
    Coconut Pieces..........................................................2tbsp
    Cashew Nuts..............................................................2tbsp
    Coconut Flakes       ....................................................2tbsp
    Method
    Add water with the grated coconut and extract first and second milk.
    Roast the chana dhal and cook in pressure cooker.
    Mash the cooked chana dhal and add jaggery.
    When all mixed well add the second coconut milk.
    Then add the first milk and do not boil.
    Add roasted coconut pieces, cardamom and cashew nuts

    Sep 16, 2012

    Potato Podimas

    • Prepare Time..........2min
    • Cook Time.............15min
    • Serve.....................6
    Potato podimas is a side dish with potato and coconut
    Potato Podimas
    









    Ingredients

    • Potato ..............................1 kg
    • Coconut ...........................half cup
    • Green Chilies................... 4
    • Curry Leaves......... ...........few
    • Ginger(Chopped)..... ........1tsp
    • Mustard Seeds................ 1 tsp
    • Chana Dhal........................2 tsp
    • Oil .................................3 tsp
    • Salt to Taste


    Method

    • Boil the potato and remove the skin. Mash them nicely. 
    • Grind coconut and chilies coarsely. 
    • Heat a pan with of oil. Add mustard and chana dhal. 
    • When the dhal becomes red, add the mashed potato, coconut, ginger and salt.
    • Mix well and lastly add the curry leaves

    Spinach Dhal (Dhal With Keerai)



    Prepare Time.........10 min
    Cook Time.............10 min
    Serve........................5

    Ingredients


    • Keerai Chopped.......................2cups
    • Cooked Moong Dhal................3cups
    • Chili Powder.............................1tsp
    • Asfetida..................................a pinch
    • Mustard Seeds.........................1tsp
    • Cumin Seeds............................1tsp..
    • Salt to Taste
    Method
    • Wash the keerai and chop into small pieces.
    • Cook the keerai with little water.
    • Grind coarsely in blender.
    • Add the ground keerai into dhal.
    • Add turmeric chili powder and salt.
    • Boil the dhal and mix it well.
    • Heat  pan with oil add cumin seeds and mustard seeds.
    • When the mustard seeds splutter add to the dhal.
    • It is very good for kids(You can skin chili powder)

    Sep 14, 2012

    Ganesh Chaturthi

                          GANPATHY BAPPA MOREYA

    Ganesh Chaturthi  celebrated all over India

    Ganesh Chaturthi is on 19th September.We celebrate this festival for ten days.It is known as Ganeshotsav. and is observed in the month of Bhaadrapada starting Shukla Chaturthi.We make
    We all pray to Lord Ganesha "OM SARVE BHAVANTU SUKHINAH".

    http://www.in.com/ganpati2012

    Sep 6, 2012

    Vazhakai Puli Koottu (Banana Puli Koottu)


    Ingredients

    Vazhakai Koottu (Banana Curry)
    Vazhkai Puli Koottu is served wirh chapathi
    Vazhkai Puli Koottu
    • Vazhakai.............................1
    • Chana Dhal........................3tbsp
    • Turmeric Powder................1/4 tsp
    • Sambar powder..................2tsp
    • Asafetida.........................1/2tsp
    • Tamarind............................two tsp
    • Grated Coconut.................2tbsp
    • Mustard Seeds...................1tsp
    • Urad Dhal...........................2tsp
    • Curry leaves........................few
    • Salt to taste

    Method

    • Remove the skin of thevazhakai and cut into small pieces.
    • Boil water add the vazhakai, turmeric and chana dhal.
    • Add tamarind, sambar powder, salt and asafoetida.
    • When the vazhakai is cooked, remove from the flame
    • Heat  pan with oil add mustard seeds, urad dhal,coconut and curry leaves.
    • When the mustard splutters add to the koottu.
    • Serve with chapathi or rice.

    Sep 3, 2012

    Chakka Kuru Poriyal( Jackfruit Seed Fry)

    Chakka Kuru can be used in koottu, poriyal, mezhukkuvaratti, and poricha kozhambu etc.During chakka season we dry the chakka kuru and keep. Mash and remove the skin of the seeds.

    Ingredients
    • Chakka Kuru...............................25
    • Chili Powder.................................1tsp
    • Coconut Oil..................................2tsp
    • Turmeric Powder..........................1/4tsp
    • Salt to Taste.
    Method
    • Remove the skin of the chakka kurus and cut them in long pieces.
    • Boil the pieces with salt and turmeric.
    • Heat a pan with oil, add chili powder and boiled chakkka kuru pieces and fry them.

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