Saturday, March 22, 2014

Foxtail Millet / திணை அரிசி பொங்கல்


Ingredients

Foxtail Millet -1 cup
Split Moongdal - 1/2 cup

Grated Ginger - 1 tsp

 Seasoning


Ghee or Oil - 2,3 
Cashew nuts - 10 nos
pepper corns-1 tsp
cumin seeds-1 tsp
Few curry leaves

Preparation


  • Dry roast the millet and moong dhal one after one.
  • Add this to a pressure cooker with 3 cups of water, ginger and salt. cook upto 3 whistles.
  • Meanwhile heat the ghee or oil, fry the cashew nuts,pepper then cumin seeds and curry leaves until they turn brown.
  • Once the pressure is released, add the tempered spices & cashews directly to the pressure cooker, toss them well until everything get well mixed


Serve hot with sambar or any chutney.






Wednesday, March 12, 2014

Peanut Chutney without coconut

Ingredients:

Peanut - 1 cup (dyr roasted and deskinned)
dry red chillies-5
big onion-1(raw)
salt

Tempering

cooking oil-1 tspn
mustard seeds-1/2 tspn
split urad dhal-1/2 tspn
curry leaves-1 sprig

Preparation











Grind all the ingredients by adding little water in the mixer.
Then  in a pan heat oil  add mustard, split urad dhal and curry leaves.
Add this seasoning to the chutney.


Serve with hot idli, pongal, dosai varieties...

Note

Never get raw smell of onion.
No need to add tamarind.

Sunday, March 2, 2014

coconut chutney-II

Ingredients

Coconut -1 cup(grated)
(Pottukadalai)Split roasted gram - 1/4 cup
Red Chilli - 3,4
Garlic - 3 pods
salt for taste

Seasoning

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

Preparation












Grind all the ingredients by adding little water in the mixer.












Now  in a pan heat oil  add mustard, split urad dhal and curry leaves. Add this seasoning to the chutney.




Serve with hot Idli, Dosai, Pongal, Aappam.

Vazhathandu Poriyal /வாழைத்தண்டு பொரியல்


 Ingredients

banana stem(vazhai thandu) - 1 medium sized length
green chillies - 2,3
grated coconut - 1 tbsp
turmeric powder -1/2 tsp
salt

Seasoning
oil - 1 tsp
mustard -1 tsp
channa dhal -1 tsp
curry leaves -1 stalk

(Optional: My mom add powdered sombu-anise in english along with grated coconut.It gives nice flavor to the dish)

Method
  • Make round slices of the banana stem, remove the fibers and cut it into thin and long stripes.
  • In a kadai add 1 tspn oil then add mustard seeds and when it pops up add the splitted green chillies  and channa dhal and fry till it turns light brown. 
  • Add curry leaves and fry for a while. Add the banana stem pieces along with salt and turmeric powder. 
  • Sprinkle a handful of water and cover with a lid. Cook for few minutes. stir well often. 
  • Cook till the banana stems are soft and all the water is absorbed. Add grated coconut and mix well.

       Ready to serve now.Healthy sidedish for sambar sadham, rasam sadham...