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Cooking Recipes indian traditional cooking Uncategorized

CUCUMBER DHAL CURRY /VELARIKA PARUPPU CURRY

My native place is in Tamilnadu after marriage only came to Kerala and now settled here.Initially when I see  cucumber( not which is used for salads) I used to wonder how people use this in their cooking.In due course I learnt this from my friend.Keralites use this cucumber in sambar and in few other recipies also.

Today when I was talking with my cousin Latu about  our lunch I mentioned that I had prepared  cucumber kootu. Immediately she told that I should post this recipie in my blog.So I decided to post this recipie this week as per her request.Simple and easy recipie.

Ingredients:

  • Cucumber :1cup or 250 gms.
  • Moong dhal:1/3rd
  • Turmeric powder1/2 tsp

For grinding:

  • Coconut scrapings 1/3rd cup
  • small onion:3
  • Jeera:1/4 tsp
  • garlic:3pods
  • Grind all these ingredients into a paste
  • green chillies or red chillies  as desired (2or3)

Seasoning

  • Mustard seeds:1/2 tsp
  • urad dhal :1/4tst
  • curry leaves:a few
  • Oil for frying

METHOD

  1. Cook dhal with turmeric powder in pressure cooker and keep aside
  2. Cucumber should be peeled deseed and cut into cubes
  3. In a thick bottomed vessel put cucumber pieces add water and cook till it becomes transparent with little salt.
  4. When done add cooked dhal to it then grinded paste should also be added.
  5. Heat oil in a pan add mustard seeds when it splutters add urad dhal then curry leaves after frying add thi to the gravy.

Cucumber kootu is ready.Serve with rice.This can be prepared without adding  dhal  too.Rest of the preparation  the same.whatsapp-image-2016-11-20-at-10-37-16-pm

 

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Cooking Recipes traditional cooking Uncategorized

DHAL VADAI

Dhal vada also known as parupu vada is a popular South Indian snack. It will be crispy outside and soft inside. We need to soak the dhal for 3 hrs so that we can grind the dhal without water.Keep 1 tbsp. dhal without grinding.

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Ingredients:

Channa dhal:1/2 cup

Toor dhal :1/2 cup

Dry chillies:3

Green chilli:1

Onion:1 or 2 finely chopped

Curry leaves

coriander leaves

Salt as needed

OIl for frying

Method:

  1. To the coarsely grinded batter add dhal, chopped onions,curry leaves coriander leaves and salt.Add 1 tsp of hot oil to it
  2. Make balls . Take one ball and gently flatten it on the hands.Gather the edges to smoothen it.The more flatter the more crispier it will be.
  3. Heat oil and fry vadas by turning both sidestill golden color.

Some use shallots for this kind of vada.

Can use vada parupu alone.too.

For masala vada can add ginger and fennel seeds too.

Do not cover the vadas while it is hot it makes it soft and soggy.

make small balls and fry it will be crispy pakoras

whatsapp-image-2016-10-30-at-8-59-05-pm

Pakoda | ஒரே மாவிலே பருப்பு வடையும் பக்கோடாவும் செஞ்சு அசத்துங்க” on YouTube

Categories
Cooking Recipes indian potato cookery traditional cooking

ALOO BONDA/POTATO BONDA

We have many fried snacks. LAnd all time favourite is Potato bonda.One can use only potato and onion for stuffing or can add carrot or peas according to ones taste.

INGREDIENTS:

  • Potato :11/2 kg
  • Onion: 2or 3
  • Curry leaves: few
  • Carrot: 1or 2.
  • Green chillies:2or 3/Or red chilly powder accdg. to taste
  • salt
  • Ginger grated:1/2 tsp
  • Coriander leaves finely chopped
  • Oil

Method:

  1. Boil or pressure cook the potatoes and peel them
  2. Mashwell.
  3. Heat oil in a kadai add mustard seeds when it splutters add urad dhal
  4. Add finely chopped onions,curry leaves,and saute a little then add grated carrot and ginger if you are adding boiled one then can add with potato.
  5. when done add mashed potato to the mixture add salt and mix well.
  6. Then add chopped coriander leaves
  7. Remove from fire and make it into small balls. keep aside.
  8. whatsapp-image-2016-10-30-at-9-01-46-pm

For Batter:

INGREDIENTS

  • Gram flour:1 cup
  • Rice flour 1/4 cup
  • chilli powder 1/2 tsp to 1tsp( accdg to taste)
  • salt
  • Asafoetida 1/4 tsp
  • Baking soda a pinch
  • Water 1/2 to 1/3 rd cup

Mix all the ingredients and make it as a batter.It must be flowing .

METHOD

  • Heat oil in a kadai for frying.To check if the oil is hot enough to fry bondas,put a drop of batter it will raise to the surface immediately then it is ready.Now reduce the flame to medium.
  • Take the potato ball dip in batter it should be coated well and then fry in oil till golden brown.Put in tissue paper for it to absorb oil.
  • Serve hot with chutney or sauce

If u r ginger can less the no. of chillies, can add accdg to ones taste.If for kids can use chiili powder itself.

A very nice snack to have with tea or coffee.

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Cooking Recipes indian traditional cooking Uncategorized

VEN PONGAL/KHARA PONGAL

Ven Pongal is a common and healthy breakfast food item. But some will have it for dinner too.It is a common neivedyam in some temples.Famous at Tirupathi Venketeswara Temple,also common in Perumal temples too.It is  easy to prepare also light one for the stomach.Some like to prepare with raw rice too.

INGREDIENTS:

  • Rice :1 cup(Par boiled or raw accdg. to ones wish)
  • Moong dhal:1/2 cup
  • Ginger:1inch piece grated or finely chopped
  • Curry leaves
  • cumin:1/2 tsp
  • Pepper powder:1/2 to 3/4 tsp(some use pepper corns)
  • Ghee:2 to 3 tablespoon

Method:

  1. Dry roast  dhal till we get the aroma.
  2. Wash and cook rice and dhal with 31/2 cup of water( water accdg to the rice you use) with salt and 1/2 tbs. ghee.
  3. When cook ed keep aside.If it is like puloa  then can add 1/2 cup water and cook for some more time.It must be soft in texture.
  4. Heat a pan add ghee add chopped ginger, cumin seeds,curry leaves and pepper powder to it and fry. If one is using cashews add that too.Add the fried items to the ven Pongal.
  5. Serve hot with sambar and chutney or brinjal gosthu.

Some add a pinch of turmeric powder to have  a yellow pongal.

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Cooking Recipes traditional cooking Uncategorized

CAULIFLOWER/POTATO/CAPSICUM STIR FRY

Cauliflower itself is one among the favorite vegetable for many. Same with potatoes all time children’s favorite. And imagine a combination of cauliflower,potatoes capsicum definitely a superb combination.This one is one among my family’s favorite side dish.This is a simple recipe.

INGREDIENTS;

  • Cauliflower florets…..2to 3 cups
  • Potatoes cut:1 cup
  • Capsicum:1/4 to 1/2 cup
  • Onion: 1 or 2 sliced
  • Chilly powder:2 tsp
  • Turmeric powder:1/2 tsp
  • Ginger garlic paste :1/2 tsp
  • Coriander powder :1/4 tsp(optional)
  • Fennel seeds, cinnamon,cloves: combined 1/2 tsp
  • Salt as needed
  • Oil
  • Coriander leaves chopped.
  • whatsapp-image-2016-10-16-at-4-42-50-pm

Method

1.Wash, cook ,peel and cut potatoes into cubes.

2.Cut cauliflower into florets and par boil .

3.Cut onion and capsicum into slices.

4.Keep a non-stick pan or a thick bottom kadai in stove.Pour oil.

5. when oil gets heated add raw spices fennel seeds,cinnamon and cloves and fry a little.

6.Add onions and capsicum fry a little.

7.Now add cauliflower and potatoes to it.

8.Fry a little add chilly powder, ginger garlic paste,turmeric powder if needed add coriander powder and salt.

9. Fry in low flame.

!0.Finally add chopped coriander leaves.

Excellent side dish for rice with rasam/sambar or curd.

Optional one can add vegetable masala or garam masala for a change.

whatsapp-image-2016-10-16-at-6-44-10-pm-1

Categories
Cooking Recipes indian Uncategorized

CARROT RICE

img_3650We have a number of variety rice  carrot rice is an easy one.We can say that it is lunch box special.It is kids special.

We can prepare in two ways.One is the pressure cooker method thepther one with the left  over rice.

INGREDIENTS:

  • Rice: 1 cup
  • Onion-1 or 2 sliced
  • carrot:3/4 cup cut in small pieces
  • Coriander leaves 1tbs
  • Bay leaf:1
  • cardomom a few
  • Vegetable masala powder:1 or 2 tsp
  • salt to taste
  • mint leaves few
  • Oil or ghee

FOR GRINDING:

  • Coconut:1/4 cup
  • Coriander leaves:1 tbs
  • Ginger: a small piece
  • Garlic 3 or 4 pods
  • Green chilly:1

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METHOD

Wash and keep rice aside

  1. Keep cooker in stove.Add oil or ghee.
  2. put bay leaf when it gets heated.
  3. add cardomom to it.
  4. Add coriander and mint leaves to it
  5. Add sliced onions and saute it.
  6. Now add cut carrot pieces to it
  7. Then add the ground paste to it and mix well.
  8. Add vegetable masala powder to it.
  9. Now add the washed rice to it and fry for few seconds.
  10. Now add water to it after adding salt to it.
  11. Close the lid  and keep for 2 whistles

Serve with papad and raitha.

Suggestions:

1.I have used Sonam masoori rice steam which I use daily for cooking.I used 2 cups of water and kept till 2 whistles.

2.Can use basmati rice but use water accordingly

3.If it is prepared with left over rice same steps from 1 to 8 steps have to be followedcan use grated carrot or if cut pieces boil and add before adding cooked rice.

4.For a variation can add sambar powder instead of vegetable masala.

5.If for kids can  fry nuts and add to it.

 

 

 

 

 

 

 

 

Categories
Cooking Recipes traditional cooking

VEGETABLE DOSA/UTTAPPAM

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Dosa or uttappam is a common dish in almost every household in southern India. Dosa is done when the batter is poured thin and crispy whereas uttappam is when poured thick. First I’ll write the method to prepare the batter . Different people use different proportions of rice and lentils for grinding the batter.The batter which we make can be used for making idli,dosai and uttappam.long back we used black gram dhal and after soaking we remove the skin before grinding.but nowadays we use skinned urad dhal.

The process involves three steps. first soaking,grinding and fermenting.To grind we can use wet grinder or a powerful blender.
INGREDIENTS

Rice:4 cups (parboiled rice or some say idli rice)

Round urad dhal :1 cup

fenugreek seeds:1 tsp

Salt as desired

Water as desired

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PROCESS

  • Wash the rice till the water becomes clear.Soak in water for atleast 4 to 6 hrs.keep aside
  • Clean urad dhal and soak it atleast for 2 to 3 hrs.
  • First clean the grinder and add dhal to it and grind it add enough water. check in between while grinding and sprinkle water as and when needed.
  • Approximately it will need 20 to 25 mts for grinding.The batter should be soft,fluffy and flowy.Remove it and keep it in a big container.
  • Now without cleaning the grinder can add rice to it.then add water to it.
  • Grind the rice into a smooth paste.It will take approximately 35 to 40 mts
  • Now add the batter to the dhal batter add required amount of salt and mix well.
  • See that both the dhal and rice batter mixes well.Store in a large container as the batter rises.
  • Keep aside for fermenting. it should be kept for 8 to10 hrs.The fermenting time depends on the temperature and climatic condtions .Weather is very important as in summer it will ferment quickly and in winter it will take longer time.
  • Fenugreek seeds can be added while grinding dhal.
  • If we grind in the morning can store in refrigerator in the night. If we grind in the evening can keep next morning.

Now I am going to the process of making uthapam.It is a variety of dosai which is slightly thicker than dosa.There are different types of uthapam today I,m going with vegetable uthapam.
Ingredients:

  • Dosa batter for making uthapam.
  • Mixed vegetables
  • Carrot grated,cabbage grated or finely chopped, onion chopped finely,capsicum ,pepper powder finely chopped,green chilies, , little salt coriander and curry leaves. These are the basic vegetables can increase or decreasethe quantity of each one according to ones taste.

Method:

  1. Heat dosa tawa
  2. Pour a laddle of batter on the tawa and spread it in a circular motion.It shpuld be thick.
  3. Sprinkle oil
  4. Now sprinkle the chopped vegetables on it evenly.
  5. Cover with a lid for few second when half cooked remove the lid and using the tawa spread evenly on the dosaand when cooked flip it on the other side.Now drizzle oil on it.
  6. When cooked remove it.

Serve hot with chutney and sambar.

Chutney

  • Coconut scrapings or grated :1/2 to 3/4 cup
  • Red chillies: 3or 4
  • Tamarind a small piece
  • Garlic :2 pods
  • salt as needed.

Put all ingredients in a blender and grind it with water.

Heat a tablespoon oil add mustard and urad dhal after spluttering add curry leaves and to chutney.

Categories
Cooking Recipes indian traditional cooking

DRUMSTICK KOOTU/MURUNGAKAI KOOTU

img_3640In South India we have poriyal or kootu as a side dish for rice.We make kootu with different vegetables.This one is a different one.I have made this kootu with drumstick pulp.We can also use pieces too.

INGREDIENTS:

  • Drumstick :3 or 4
  • coconut scrapings :1/4 cup
  • Green chillies: 2 or  as desired
  • Mustard and urad dhal :1/4 tsp
  • Garlic:2 pods
  • curry leaves: afew
  • Cumin seeds :1/4 tsp
  • Oil :1tbs

img-20160911-wa0015

METHOD:

1.Clean drumstick and then chop it  into long pieces.May be 4 or 6 inches length.

2.In a kadai put the cleaned drumstick add water,turmeric powder and cook.

3. If there is excess water after cooking keep it aside.

4.When it is cool take a single piece and by using a spoon or knife remove pulp.

5.Mash it slightly.

6.Grind coconut,green chillies,jeera and garlic pods.

7.In a kadai put 2 tablespoon oil, then add mustard seeds and urad dhal after splutterring add curry leaves.

8.Put  the drumstick pulp add salt and boil for few minutes.

9.Now add coconut paste to it and boil for few minutes.

Now tasty stew or kootu is ready.This is a very healthy dish.

This goes well with puli kulazhambu.Removing  pulp  while cooking lessens time while eating.My entire family likes this very much.

How about you.?

Categories
Cooking Recipes

ONION PAKORAS/ONION VADA

Onion pakoras is a deep fried snack. Its a commonly prepared by many. It is a proper snack also some say it as Onion Vada. It is a delicious one the onion should be thinly sliced. If it is thickly sliced then it will not be cooked properly.It is a all time starter too.

 

Ingredients

  • Maida – 1 cup.
  • Gram flout – 1/2 cup.
  • Corn flour – 1-2 tbps.
  • Onion sliced thin – 1/2-3/4 cup.
  • Chilli powder – 1/2 tsps or as desired.
  • Ginger grated – 1/4tsps.
  • Coriander finely chopped and Curry leaves also.
  •  Cooking soda a pinch(optional).
  • Oil for frying.
  • Salt to taste.

 

Method

 

In a vessel first add all the dry ingredients and mix well then add onions coriander leaves curry leaves ginger grated and leave aside for 20-30 mins.then sprinkle water and mix well so that it can be taken in a small ball keep oil in kadai for frying now take a spoonful of this mixture and put it in the oil and fry it.After frying,excessive oil can be absorbed using paper towel.This is will be crispy outside and soft inside.Serve hot with sauce.

 

IMG_3639

 

Categories
Cooking Recipes indian traditional cooking

ADAI DOSAI

Adai Dosai is a common dosai variety found in south Indian homes.It is either prepared for breakfast or for dinner.The ingredients is a combination of both rice and lentils.This dish is rich in iron an protein also very filling.Morever suitable for all in the family,especially for growing children.Different combinations with different measurements are used for preparing adai batter but the below combination is the one which my family likes.

INGREDIENTS

  • Boiled rice:  1 cup
  • Toor dhal: 1 cup
  • Channa dhal:1cup
  • Urad dhal:3tbs
  • Soya bean:2tbs
  • channa:2tbs
  • Moong dhal:2tbs
  • Red chillies 3 to 5
  • Ginger :A small piece

Soak  all the above ingredients together for 3 to 4 hours.Grind it coarsely. to the batter add 2 tablespoon oil to the batter this will help to lessen the quantity of oil while preparing dosai.Keep aside.

FOR FRYING 

  •  2 Onions chopped  finely. (if we use shallots it will be more tastier)
  • curry leaves
  • mustard and urad dhal
  • oil

 

To a tawa add oil and then add mustard seeds and after spluttering add urad dhal.Now add chopped onions and curry leaves.Fry till it is transparent.Add to the batter.

Now add finely chopped coriander leaves coconut cut into bits 2 tbsp to the batter.Now add required salt too.Now add 1/4 tsp asafoetida. Mix well.

Heat dosa tawa pour a laddle of batter and spread it in a circular motion.Pour oilin the sides.If we pour it thin then it will be crispier.Let it get cooked then flip it over and that side too to get it cooked. when done remove it.

Serve hot with chutney.Some like to have it with avial.some with jaggery.But I prefer to have it with sugar and coconut scrapings.

Apiece of butter will enhance the taste.

GREEN CHILLY CHUTNEY

different varieties of chutney can be done.Today I’m going to give you agreen chilly  chutney recipie.This goes well with dosai, pongal also for vadai and baji too.

INGREDIENTS:

  • Cocnut scrapings:1 Cup
  • Green chillies 2 or 3 accdg to taste.
  • Tamarind a piece
  • salt as required.
  • Coriander leaves a little.

Grind together all ingredients in a blender.

Fresh coconut tastes better.

Adai batter can be used immediately after grinding.It will be in refrigerator for 2 or 3 days.If going to use for the next day too then keep aside some batter before adding salt and onion mixture.This will taste good.

Some prefer to add drumstick leaves too to the batter.

While eating the crispness of dosai with fried onions,crunchiness of coconut bits,the taste of cooked coriander leaves with the the taste of either sugar or chutney is very different.Please do try and let me know  about it.

 

 

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