Thursday, April 21, 2011

Potato Fry-1 tspn oil


Ingredients

Potato - 4,5
Sambar podi or Chilli powder-1 tsp
Garlic pods - 2,3(optional)
Oil-1 tspn
Salt for taste

Preparation

  1. Wash, peel and chop potatoes into small cubes.
  2. Peel and halve the garlic pods.
  3. Heat  just 1 tspn oil in a non stick pan on medium-high heat, add chopped potatoes and salt.
  4. Reduce the flame and cook for about 3-5 minutes stirring ocassionally.
  5. When potatoes are half cooked add garlic pods and stir fry for 3-5 more minutes.
  6. Add chilli powder when potatoes are well cooked and its turn crispy on outside.
  7. Serve hot with paruppu sadham ,curd rice etc.
Note:
  • Here I have added a handful of  sio peck chye-a Chinese green leaf along with garlic pods.
  • For kids we can add sambar podi instead of chilli powder.
  • Even we can add karam masala powder or mutton masala powder.

உளுந்து வடை

தேவை

உருண்டை உளுந்தம் பருப்பு - 1 கப்
சின்ன வெங்காயம் -15 ,20
மிளகு - 2  tsp
சீரகம்- 1  tsp
பெருங்காயம்- 2 pinch
இஞ்சி - 2  tsp
கறிவேப்பில்லை
எண்ணெய்(பொரிக்க)
உப்பு
  
செய்முறை
  1. வெள்ளை உளுந்தை 1 மணி நேரம் ஊற வைத்து தண்ணீர் சேர்க்காமல் பந்து போல் அரைத்து கொள்ளவும்.
  2. மாவுடன் பொடியாக நறுக்கிய சின்ன வெங்காயம்,மிளகு,சீரகம் பெருங்காயம்,கறிவேப்பில்லை,உப்பு .
  3. வானலியில் எண்ணெய் காய்ந்ததும் வடையை தட்டி நடுவில் துவராம் செய்து எண்ணையில் போட்டு திருப்பி விட்டு பொன்னிறமானதும் எடுக்கவும்.                               

சட்னி தொட்டு உண்ணலாம். சாம்பார் அல்லது தயிரில் ஊற வைத்தும்  உண்ணலாம்.    




தயிர் வடை 
சாம்பார் வடை

Tuesday, April 19, 2011

Healthy Podi

தேவையானவை

கடலை பருப்பு - 2  கப்
உளுத்தம் பருப்பு - 1/ 2  கப்
பாசி பருப்பு - 1/2  கப்
துவரம் பருப்பு -  1/2 கப்
கோதுமை - 1  கப்
பச்சை அரிசி -  1  கப்
எள்ளு - 1/2  கப்

  வானலியில் எண்ணெய்  சேர்க்காமல் தனித்தனியாக  வறுத்து கொள்ளவும்.


தேவையானவை

மிளகு - 1/4  கப்
தனியா - 1/4  கப்
சீரகம் - 1/2  கப்
சுக்கு  - 1 துண்டு  
கடுகு - 1  tsp
பெருங்காயம் - சிறிது
உப்பு
எண்ணெய்

  வானலியில் எண்ணெய் சேர்த்து  தனித்தனியாக  வறுத்து கொள்ளவும்.
 ஆறிய பிறகு இரண்டையும் பொடித்து கொள்ளவும்.
 நல்ல எண்ணெய் விட்டு சாதம் அல்லது இட்லி,தோசையுடன் சேர்த்து   சாப்பிடவும்.

Idly Varieties-10

Vegetable Idly
  • Add finely chopped carrot , capsicum , ginger, and few sprigs of cilantro to idly batter.
  • Make idlis as usual.
  • Serve with any chutneys.
Vegetable Idly Chunks
  • Heat oil, add seasoning, fry sliced green chilli , ginger, cabbage ,carrot , capsicum.
  • Add idly chunks to it.
Idly Bajji
  • Cut into slices and dip in the bajji mix( besan flour, rice flour , chilli powder)
  • Deep Fry it in the oil.
                        
       


 Idly Finger Fry /Podi Idly
  • Make idly into lenthy pieces and fry it in the oil.
  • then add salt and idly podi to it.
                
Sambar Idly
  • Make small idlies or cut idlies into small chunks
  • soak idly in sambar.
Thahi Idly(தயிர் இட்லி)
  • Grind fresh curd ,green chilli,coconut and salt.
  • soak idly in this mix
  • Garnish with cilantro and cumin.
Sandwich Idly.
  • Cut idly lightly and add tomato, chilli sauce.
Stuffed Idly.(Chutney)
  • Pour idly batter add pudhina and corainder chutney in the center.
  • Steam idlies as usual.
 Stuffed Idly.(Potato Masala)
  • Pour idlr batter add potato masala in the center.
  • Steam idlies as usual.


Macaroni-Onion Pakodas

Ingredients

Boiled Macaroni - 1 cup
Sliced Onion - 1/2 cup
Chopped Green Chilli - 1 tsp
Chopped Curry Leaves
Sliced Ginger - 1 tsp
Red Chilli Powder-1/2 tsp
Besan Flour -1 cup
Rice flour -1/4 cup
curry leaves
a pinch of soda
oil for frying
salt for taste.

Preparation
  1. Mix thin sliced onions, green chillies , sliced ginger, curry leaves and add salt.
  2. In another bowl add besan flour, rice flour, salt, jeera, baking powder,1 tsp hot oil , boiled and drained macaroni, now add the onion mixture. mix well if need sprinkle water
  3. Heat oil and deep fry till it is golden brown.
  4. serve hot with any sauce(i like to taste with  red chilli and garlic sauce.)

Saturday, April 9, 2011

Tasty onion and tomato chutneys

               We can make different types of chutneys by using onion and tomato as main ingredients. some of them below.            
                Heat 2 tspns oil in a kadaai then add one by one as given in the order .
Cool it for some time and grind in a mixer.
Add seasoning to the chutney before serving.
  1. 2 onions + 2 tomatoes + 4 red chilli + salt.
  2. 2 tspn bengal gram + 2 onions + 2 tomatoes + 4 red chilli + 1` ginger piece + salt.
  3. 2 onions + 2 tomatoes + 4 Green chilli + 2 garlic pods + salt.
  4. 2 onions + 2 tomatoes + 4 Green chilli +  1 curry leaves stalk + few sprigs of corainder leaves + salt.
  5. 2 onions + 2 tomatoes + 4 Green chilli + 1 curry leaves stalk + few sprigs of corainder leaves + 2 tspn split roasted gram + salt.
   6.  2 onions + 2 tomatoes + 1 tsp Red Chilli Powder + salt.
             ( No need to sauté onions and tomatoes here.
                  While seasoning add red chilli powder and sauté till raw smell goes off.
                  Then add the blended chutney to the pan & fry till the raw onion smell goes off. )
தக்காளி  சட்னி 
 
Enjoy the varieties of chutney with hot idli, dosa, upma etc.


coconut chutney - I

            My friends usually says my coconut chutney is different from theirs. The secret thing is adding ginger.It gives nice aroma. My dad likes this very much. Also Ginger makes easy digestion.
Ingredients

Coconut -1 cup(grated)
(Pottukadalai)Split roasted gram - 1/4 cup
Green Chilli - 4,5
Ginger - 1` piece
salt for taste

Seasoning

oil-1 tspn
urad dhal - 1 tspn
mustard seeds-1/2 tspn
curry leaves-1 stalk.

Preparation
  1. Grind all the ingredients by adding little water in the mixer.
  2. Now  in a pan heat oil  add mustard, split urad dhal and curry leaves. Add this seasoning to the chutney.
  3. Serve with hot idli , pongal or dosai.
coconut chutney






Saturday, April 2, 2011

Raw AshGourd Raitha

AshGourd Raitha

Ingredients
Ashgourd - 1 cup(grated)
curd-1 cup
ginger-2 inch piece
green chillies-2
salt

for garnishing
carrot
cilamtro

Preparation

  1. Peel, wash and grate the ash gourd and ginger.
  2. In a mixing bowl add ashgourd, curd, ginger and splitted green chillies together.
  3. Add salt to taste and garnish with carrot and cilantro. 
  4. serve chilled with any rice/pulao/briyani recipes.





 




crispy ragi dosa-instant


Ragi Dosa
     Dosa can be prepared with ragi flour / finger millet flour. Its easy and needs no fermentation. A batter is prepared with ragi flour and rice flour.Usually kids likes this very much.Serve ragi dosa with any chutney.
Ingredients:

Ragi Flour -1 cup
Rice Flour -1/2 cup
Curry leaves -1 stalk
Cilantro few Sprigs
salt -to taste
carrot - 2 tbsp(optional)
onion -1

Preparation

  1. Mix all the ingredients in a bowl.
  2. Add water to the above mixture and make a batter of medium consistency.
  3. Leave the batter for at least 15 minutes.
  4. Grease a non-stick pan with oil.
  5. Pour a large spoon of batter over it. (or sprinkle a handful of  batter) .
  6. Pour 1 tbsp of oil on and around the dosa
  7. Cook till it gets crispy.





     

                                                                                                                         

Beetroot Soup

பீட்ரூட் சூப்

தேவையானவை

பீட்ரூட் - 2
கருப்பு சுண்டல் - 1 கைப்பிடி (ஊற வைத்தது)
பெ.வெங்காயம் - 1
மிளகுபொடி -1 ஸ்பூன்
உப்பு

செய்முறை

  1. பிரஷர் குக்கரில்  எல்லாவற்றையும் சேர்த்து 15  நிமிடம்  (3 விசில்)வேக வைக்கவும்.
  2. ஆறிய பிறகு வடிகட்டி தண்ணீரை தனியாக வைக்கவும் .
  3. சுண்டல் கலவையில் உப்பு சேர்த்து  mixie -இல் அரைத்து அல்லது கடைந்து கொள்ளவும்.
  4. மிளகு பொடி சேர்த்தால்,சூப் ரெடி.

Carrot Soup


 Ingredients
 
carrot   -3 nos.
green peas- a handful(soaked)
curry leaves-a stalk
pepper-1 spoon(crushed)
salt for taste.


Preparation


1.cut carrot into small pieces.
    add green peas,curry leaves and salt together.
2.pressure cook it for 2,3 whistles.
3.cool for sometime and blend in a mixer grinder.
4.allow it to cook for some time.
5.add the crushed pepper and serve.


Bottleguard Soup

Ingredients

Bottleguard  -2 cups.
karamani - a handful(soaked)
curry leaves-a stalk
pepper-1 spoon(crushed)
horsegram-1 spoon
salt for taste.

Preparation

1.cut bottleguard into small pieces.
    add karamani,curry leaves and salt together.
2.pressure cook it for 2,3 whistles.
3.cool for sometime and blend in a mixer grinder.
4.dry roast the horsegram and powder it.
5.allow it to cook for some time.
6.add the crushed pepper and  horse gram powder .Then serve it hot.

Peas Paneer Pulao

                                                     
 Ingredients:

Basmathi Rice-2 cups
paneer or tofu - 50 gms
Green peas-1 cup(soaked or frozen)
Onion - 2 (thinly sliced)
Mint leaves - 1 bunch
Ginger Garlic paste - 2 tspns
Green chillies - 4
Curry Leaves - 1 stalk
oil - 2 tspns
Ghee - 2 tspns
Green Cardamom - 3
Cloves - 4
Cinnamon - 1 inch piece
Star anise - 1
Bay Leaf - small size
Cashewnuts - 10

Preparation

  1. Wash basmathi rice with cold water for thrice.  
  2. In a pressure cooker heat 2 tsp cooking oil and 2 tsp ghee.
  3. Add Green Cardamom, Cloves, Bay Leaf and Star anise.
  4. When it starts popping, stir in green chilles, ginger garlic paste ,mint leaves and salt.
  5. Add curry leaves and fry on high flame for 1 minute.
  6. Add finely sliced onion and fry on a medium flame.
  7. Add green peas to it and leave it for 3 mins.
  8. Now add 3 cups of water to it and let it boil.
  9. When water starts boiling add the washed basmathi rice and close the cooker lid.
  10. Let the rice cook for 2 whistles.


     Switch off gas flame. Allow the cooker to cool naturally. 
     Garnish with  fried cashew nuts and fried tofu.
(Cut tofu into cubes and shallow-fry the tofu cubes in oil.
Fry until golden brown  turning over frequently to ensure even browning.
When the tofu cubes have browned - place them onto a plate lined with kitchen paper so that the excess oil is absorbed away.)
    Serve pulao with any raita or veg kurma .

    Manathakkali Vathal kulambu

    Ingredients

    Tamarind - small lemon sized
    small onion - 15
    garlic - 10
    tomato - 1
    curry leaves - 1 stalk
    Manathakkali vathal -2 tspns(or sunda vathal)
    red chilli powder-1 tspn
    corainder powder-2 tspns
    turmeric powder-1/2 tspn
    Asfoedita - a pinch

    mustard seeds-1 tspn
    methi seeds -1/2 tspns
    gingelly oil- 2 tspns
    cooking oil -2 tspns

    Preparation

    1.Soak tamarind in water. Mash the tamarind and extract the water alone.
    2.In a kadaai add 1 tspn of gingelly oil and fry the manathakkali vathal till it turns brownish black. keep it aside.
    3.In same kadaai, heat the remaining oil add mustard seeds, curry leaves, asfoetida when it starts spluttering add onions and garlic.
    4.Fry for few seconds and add chilli powder , corainder powder then add tomato pieces.
    5. After frying it add the tamarind water and let it boils.
    6.Boil till the oil comes out on top, then add the fried vathal into kulambu.
    7.Serve vathal kulambu with white rice .