Monthly Archives: April 2017

GROCERY LIST (South Indian Cooking)

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In our homes we buy provisions every month.  When  the month begins we get the grocery which our family needs.The word “Annachi” flashes in my mind when I think of the word grocery. When I was small the provision list will be prepared by my mother and send to Annachi shop and he will send the things home.But in today’s life style buying provisions or grocery for the family has almost turned to be a family outing.Today there are super markets or stores where we get all under one roof.
We have different varieties of products,various brands with different composition also. We can choose as per our requirement and also buy according to our budget only thing we should have a list of what we are going to buy.
Instead of posting a recipe this time I thought of giving you all a list this will be useful for beginners.
Sentimentally when my mother writes the list she starts with turmeric powder and naturally I too follow the The balance of some provisions can be used  in the following month accordingly one can reduce the quantity. By usage one can find out the actual requirement.One can adjust the list depending on the family’s taste and habit.

Grocery list:
Turmeric powder_____50gms
Cooking rice____           5 to 7 KGS
Raw rice_______             2 KGS
Idli rice________              5 to 7 KGS
Basmati rice____            1 kg

PULSES /DAL.

Toordhal____________2kgs
Roundurad dhal_____2kgs
Moond dhal_________1kg
Channadhal_________1/2kg
Split urad  dhal_______100gms
Black gram dhal_______250 gms
Rajma_________________250gms
GreenPeas____________500gms
Green gram dhal_______250gms
Fried gram dhal________200gms
Mocha kottai__________200 gms
Fenugreek_____________100gms
Dhania________________100gms
Mustard seeds________100gms
Pepper________________50gms
Cumin____________,___,,_100gms
Sesame________________50gms

Sugar__________________2kgs
Jaggery__________,,,,,,,,,,,,,1/2kg
Semolina_____________1/2kg
Vermicilli_____________500gms
Cracked wheat________250gms
Saffron
Edible camphor both are optional
Cardomom_____________25gms
Cashews________________100gms
Raisins__________________25gms

Essence both vanilla and Rose.

FLOUR
Rice flour
Ragi flour
Besan
Maida
All these 1/2kg each
Corn flour______          200gms
Tamarind_ _____,         250 gms
Red chillies_____          250 gms
Crystal salt
Powder salt

Oil
Sesame oil
Coconut oil
Refined oil or Ground nut oil
Oil requirement depends on the family’s style of cooking.
Ghee___________250 gms
Butter__________200gms
Cheese

Sambar powder
Rasam powder
Chilli powder
Pepper powder
Chat powder
Masala powder
Kasuri methi leaves
Hing a bottle
All can be bought in small packets after using can store in fridge as it can be used the following months too.

Black pepper
Cinnamon
Cloves
Poppy seeds
Fennelseeds
Bay leaf
Star Anise
All these too very small quantity.

Coffee powder
Instant coffee powder
Tea
Health drinks like Boost,Horlicks etc

Sauces
Tomato
Chilli
Soy
These too will be for months .

Pickle
Jam
Papad
Vathal

Toilet Items
Tooth paste
Tooth brush
Bathing soap or gel
Shampoo
Razor
Shaving cream
After shaving lotion

Hand wash
Oral rinse
Washing soap

Washing powder
Dish washing liquid
Scrubber
Toilet cleaner
Tile cleaner
Dettol
Glass cleaner
Hit
Contact eye solution
Sanitary pads

Facial tissue
Kitchen tissue
Aluminum foil
Zip lock bags
Bindi
Mosquito repellent
Air freshener

If u have pets
Pet food
Brush
Shampoo

For Pooja
Oil
Match box
Cotton thread
Incence sticks
Dhoop stick
Sandal powder
Kumkum
Camphor. 

Easy to cook
Noodles
Pasta

I think almost I have written entire list  if I have missed just include it.

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VAZHAIKAI PUTTU/PODIMAS

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We cook a lot curries with raw banana .Raw banana fry is the most common dish but today I am going to share with you a simple and easy recipe with it.This recipe requires very little oil. It’s very healthy dish and  has high nutritive value.

Ingredient
Raw banana___2
Onion ____2 or Shallots  few
Green chillies 2or 3
Coconut scrapings____2 or 3 tbs.
Oil ___3 tsp
Mustard___1 tsp
Urad dhal____1 tsp
Curry leaves ___a few salt_ as required

 

METHOD
1. Cut raw banana into two halves.cook in water.It should be cooked not mushy.That is it should be firm enough to grate or crumble.
3.When cool remove skin and grate them.
4.To  a pan first add oil then add mustard seeds when it splutters add urad dhal.
5.Now add chopped onions,green chillies and curry leaves.
6. When onion gets sauted add grated banana and coconut. Then add required amount of salt and mix well.
Serve with sambar rice with papad will be the best combination.
Optional: can add 2 or 3 pinch of asafoetida.

PARUPU URUNDAI KULAMBU

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As the name suggests parupu urundai kulambu is a traditional recipe.This is prepared with lentils.It is different in taste.
INGREDIENTS:

for the parupu urundai

Toor dhal or Channa dhal 200 gms
Or
Toor dhal alone 200 gms.
Onion2
Curry leaves a few
Oil 2 tbs
Green chillies or red chillies accdg to taste.
Salt
Coconut scrapings 2 tbs.
Method
1.soak dhal in water for 2 hrs.Grind red chillies with the soaked dhal.
2.Heat oil in a kadai.Add chopped onions,curry leaves and grinded dhal to it.Add required amount of salt to it.Mix well.
3.If needed add a dash of oil so that it doesn’t stick to the kadai.
4.Now add coconut scrapings too to it.
5. Remove from fire and when cool make as balls.
6.Keep in a steamer and steam for few minutes till it gets cooked.
Now the parupu urundai or balls are ready.

Now we can see the gràvy part.
INGREDIENTS
Tamarind a lime size.soak in water and extract pulp from it.keep aside.
*oil 2tbs
*mustard seeds 1/4tsp
*urad dhal 1/2tsp
*Curry leaves a few
*Tomato 2
*coconut scrapings 2 tbs
*Sambar powder 2 tbs
*Onion 2
Coriander leaves  chopped
Method:
1.In a  kadai heat oil add mustard seeds  after it splutters add urad dhal.
2.Now add onion,curry leaves and tomato ea.
3. Now add tamarind water to it then sambar powder and salt.
When it is done can add the coconut scrapings grinded to it.
4. Finally add parupu urundai sdeways one by one slowly.
5. When it gets cooked finally add chopped coriander leaves.
Serve with rice.

POORI MASA LA

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We Indians have varieties of food for breakfast. The one an all time favorite for many is poori and potato masala.This curry  can be eaten with chappathi also.

INGREDIENTS
FOR MASALA

*Potatoes _3 to 4
*Onion _2 to 3
*Tomato_1
*Green Chillies_3 to 4 slit
Gra flour_2 tbsp
Oil .
Salt as needed
Turmeric powder_1/2 TSP
Method.
1.wash and pressure cook the potaoes.
When cooked pee and mash it.keep aside.
2.To a k adai add 2 or 3 tbs.oil add 1/4tsp mustard seeds when it splutters add urad dhal .
3.when fried add sliced onions,tomatoes,slit green chillies,curry leaves and fry
4. Now add little water so that  it cooks.
5.Now add mashed potatoes.
6.In a bowl put the gram flour little turmeric powder,salt add little water to mix well.
7. Now add this to the CURRY.
8.The CURRY will thicken .
9.Finally add chopped coriander leaves.

POORI
It is a very popular deep fried Indian flat bread.In South India Pooris are always there in the menu during festivals and marriages.
INGREDIENTS
*Wheat flour_2 cups
*sooji_1 to 2 tbs
*salt_accdg to taste
*oil or ghee1 TSP
*water for mixing the dough
*oil for frying
METHOD
For kneading dough.
1.Take 2 cups of whole wheat flour,sooji,salt and oil.
2.Pour water little by little and mix it to make a dough.
3.Knead it well.The dough should not be too soft but a little stiff.
To make Pooris.
4.Make small to medium size balls.Now take a ball and roll out as Pooris using rolling pin.
The circles should neither be too thick or thin.
5.Apply oil instead of dusting flour.This will not spoil the oil with the flour dust.
6.Keep kadai  and pour enough oil to fry Pooris.
7.Heat oil. To check the right temperature of the oil put a small piece of dough into it.It will rise immediately. It should not be browned.
8.Slide the poori from one side and after a second press with a slotted laddle. It will puff up well.Drain in atissue paper.
Serve hot with CURRY.
Dough consistency is very important. If the dough is too hard or sticky Pooris will be too hard.Too soft means it will be very soft.
Do not rest the dough for a long time.It will absorb more oil.
Can add a1/2 TSP sugar to get golden colour Pooris.
If u add dry methi leaves to the dough then it’s methi poori.

KEERAI KADAYAL/KADANCHA KEERAI

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We have different receipes with keerai.Today I thought of sharing a simple and traditional recipe with few ingredients. This recipe with ghee is very good for children.I have done with Arai keerai but palak or siru keerai or mula keerai or spinach can be used.
INGREDIENTS
*Spinach or Arai keerai 1 bunch
*Garlic 4 cloves
*Green chilly 1
*Tomato 1
*Water 1/2 cup
*Salt as needed
For frying
Oil 2 tbs
Mustard seeds 1/4 tsp
Urad dhal 1/2 TSP
Curry leaves a few

METHOD
1.Clean the Greens and remove the dirt and sand by keeping in water for sometime.
2.Remove from water and keep aside.
3.Now in a saucepan or kadai putgreens,garlic,tomato, chilly with water and cook for  few minutes.
4.When done remove from fire and allow it to cool.
5.Put in a blender and make it into a fine puree adding salt to it.
6.Keep in a bowl.
7.In a pan take 1 to 1 tbs oiladd mustard seeds when it splutters add urad dhal then curry leaves to it when fried add to the Greens puree.

Serve with rice with a dash of ghee.

Options
1.Some add 1onion too.
2.If you are giving for small children can avoid green chillies.
3. Instead of putting in a blender can use keerai mathu for mashing it.
Can add a pinch of sugar while cooking greens to retain its color.