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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.

 

 

P_20160826_135445P_20160826_135255

 

 

 

 

 

 

 

 

 

 

 

Categories
Cooking Recipes indian traditional cooking

POORIPAYASAM/FRIED PUFFED FLAT BREAD PAYASAM

IMG_3506Payasam is a desert liked by most people.Different ingredients are used for different payasam. Here the main ingredient is Poori.Today I thought of sharing poori payasam with you.This has a unique taste.

INGREDIENTS:

  • Maida/All purpose flour : 1/4 cup
  • Milk:1/2 to 3/4 litre
  • Sugar:1/2 cup(accdg to desired taste)
  • Salt a pinch
  • Ghee or Oil for frying
  • Cardomom powder:1/4 to 1/2 tsp

cashews and raisins optional

METHOD:

1.Add water and a pinch of salt to maida and make a dough.Keep aside for some time.

2.Knead the dough again for few minutes to make it smooth and pliable.

3.Divide into balls.

4.Roll each ball into a thin round.

5.Cut small round ones   from the bigger one using a small cap or a round cutter.

6.Heat oil/ ghee in a kadai  and fry small pooris in batches.

7.Keep aside the fried pooris.

8.Now take a thick bottomed vessel and milk to it and boil.

9.Simmer till it gets thickened atleast to 3/4th quantity

10.Add sugar to it.Stir well.

11.Add cardomom powder to it.

12.Now add 3 or 4 tbs condensed milk.(If you add more reduce the quantity of sugar)

13.To the mixture add the fried pooris to it and allow it to cook for 5 to 7 mts.

Then remove from fire .Serve hot or cold.

 

IMG_3502

Points to remember:

  • If pooris are fried in ghee it will enhance its taste.
  • If there is less time to make small round pooris then make bigger ones and cut into small ones.
  • When poori payasam cools it will become thick.
  • Frying cashews and raisins is optional.
  • When you have payasam one should get poori pieces while chewing.

Left over pooris too can be used for this.

Try this and let me know .

This will be a kids favourite dessert.

 

Categories
Cooking Recipes indian traditional cooking

BABY POTATO FRY

Potato fry is a favourite dish for many.I thought of sharing this receipe with you all. This method involves little bit of grinding too.

Ingredients:

For grinding masala:

1.Big onion: 2 or 3 cut inot small pieces

2.Garlic:5 pods

3.Red chillies: 5or 6 accdg to taste

For frying:

  1. Baby Potatoes:1/2 kg
  2. Big onions:2 or 3 chopped
  3. Oil  for frying.
  4. Mustard seeds and urad dhal 1 tbsp
  5. Curry leaves
  6. coriander leaves finely chopped
  7. Turmeric powder:1/2 to 1 tsp

Salt as needed

Method:

1.Wash the baby potatoes and pressure cook with enough water.After releasing the pressure drain the water and peel the skin.

2. Grind the masala.

3.Slightly  prick the baby potatoes so that the grounded masala seeps in.Marinate the potatoes with the grinded masala.

4.In a kadai add a little oil add mustard seeds and urad dhal. When splutters add onions and cuury leaves to it.Fry till onions are transparent.

5.Now add masala coated potatoes.add desired salt to it.Fry in low flame.When potatoes are roasted remove from fire. Add coriander leaves chopped.

IMG_3500

Can serve with rice and sambar combination.also tastes good with rasam and curd rice too.

A favourite dish liked by all in our family.You too try and let me know.

This same procedure can be followed for ordinary poatoes cut or cubed ones.

 

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Cooking Recipes indian traditional cooking Uncategorized

COCONUT RICE/THENGA SADAM

Coconut rice is one among the rice varieties common in South India.It is easy to make recipe.It is prepared for Navrathri also.Freshly grated coconut will  be more tasty.Many prepare with different ingredients but mine is very simple one.I add coconut oil which is really yummy.

  • Ingredients
  • Cooked rice -1 cup;
  • Grated coconut -1/2 to 3/4 cup
  • Onion chopped-2 to 3 tbs
  • Green chillies -2 to 3 accdg. to taste
  • Urad  dhal and mustard seeds-1 tsp
  • coconut oil- 2 tbs
  • curry leaves-few

salt to taste

Method:

1.Cook rice seperately and keep aside.

2.In a kadai add coconut oil then add mustard seeds when done add onions, chillies and curry leaves. Saute it.

3.Now add coconut scrapings and required salt.saute it for few minutes.

4. Now add the cooked rice and mix well.

Serve with papad or fryums/vathal.

My family members likes this very much.Do try and let me know.

 

 

IMG_3498

 

 

Categories
Cooking Recipes traditional cooking Uncategorized

Appam with vegetable stew

Appam is a very popular and traditional breakfast of south Indian states especially TamilNadu and Kerala. They say its also common in SriLanka.It is a type of pancake made with fermented batter.It is very soft in texture.It is round in shape with its centre part little bit fluffy and the sides little crispier.Can be also taken for dinner too.To prepare this we need a special curved shaped pan.We call it as appachatti. we get  pan made of iron but nowadays non stick pans are also available.We can eat this with sweet coconut milk,vegetable kurma, vegetable  stew, kadala curry and those eating eggs can eat with can eat with egg curry.

INGREDIENTS :

1.Raw rice-1 cup

2.Boiled rice-1 cup

3.Fenugreek seeds -1/2 tsp

4.sugar-1/2 tsp

5.coconut scrapings- 1/4 cup

6.urad dhal-1tbsp

7.baking soda 1/4 tsp(appa soda)

8. salt as needed

9.coconut water 1/2 to 3/4 cup

10.Bread slice -1

METHOD :

Wash rice, dhal and soak it for 6 to 8 hours also soak fenugreek seperately.After soaking grind both the rice with fenugreek seeds,coconut scrapings,sugar and bread slice.First use coconut water and then add more water as required for grinding.To the batter add salt  and allow it to ferment for  6 to 7 hrs.

An hour before preparing appams add soda  to it and mix well.The batter should neither be too thick nor  too thin.The consistency is that when we swirl round the pan it should go freely.

 

IMG_3489

Preparation:

Keep the appachatti on stove.When heated add few drops of oil for smearing the pan.

Pour a ladle of appam batter into the appa chatty and slightly twist around to spread the batter in the pan to make a circular shape. Smear few drops of oil.Close it with a lid. Only one side is to be cooked.The centre portion will be soft and the edges will be crispy.When done remove it.Serve with sweet coconut milk/veg kurma or veg.stew.

For coconut  milk: Extract coconut milk from coconut. it should be thick. add sugar  according to taste.Pour on cooked appams and eat.

Vegetable Stew:

Carrot,Peas,Potato -1 cup

Onion-2

Ginger and garlic paste-2tsp

chillies-2 or 3 as required

Coconut milk-Thick 1 cup

coconut milk thin -1 cup

corn flour-1 tbs

oil -2tbs

Mustard and urad dhal-1 tsp

coriander leaves chopped

salt as needed.

Method:

1.Keep pressure pan  on stove.Pour oil in kadai. Add mustard and urad dhal.

2.add onion and chillies fry a little.Add ginger and garlic paste.

3. add vegetables and  2nd milk to cook and salt.cover and cook.1 whistle is enough.

4. Now to 1 tbs. of maida or corn flouradd 1/2 cup water to make it slury. This helps the curry to become thick.

5.Now add 1st thick milk and cook for 30 sec. or else it will curdle.

6.mix well and add chopped coriander leaves.

Serve appam with stew and or coconut milk.

One can use 2nd extract milk or water to cook vegetables.IMG_3480

 

 

 

Categories
Cooking Recipes indian traditional cooking

CHANNA DHAL SUNDAL/SWEET PONGAL/PANAKAM

I thought of linking this post with culture and tradition. I was born and brought up in Tuticorin in Tamil Nadu then got married and now settled in Trivandrum Kerala.I am fascinated by the culture and tradition of Kerala.

In Kerala the Karkadam month in Malayalam ,Aadi in Tamil that is between July and August is observed as Ramayana month.This is the last month of the malayalam calender.During this month the epic “RAMAYANAM” is recited in homes and temples.The reading of Ramayanam starts on the first day of the month and ends on the last day.The Ramayanam read in kerala homes is “Adhyathma Ramayanam Killipattu” written by Thunchaththu Ramanujan Ezhuthachan by a famous writer.

The epic reflects Indian ethos and values.It portraits the divine birth,childhood and adolesence of Rama.Not only sprituality it is a commitment to our traditional custom and beliefs. Reading this will purify the mind.

Yesterday we had Ramayanam recital in our house.We had invited few people for it and it was a small gathering.Neivedyam was prepared by me for the pooja.Thus sharing the receipes with you.

SARKARA PONGAL/SWEETPONGAL.

Ingredients:

1. Rawrice-1/2 cup

2. Jaggery-3/4 cup to 1 cup

3. Ghee- 6 tbsp.

4. Cashews raisins-few

5.Cardomom powder 1/4 tsp

Method

  • Pressure cook the rice and keep aside.If needed can mash the rice after cooking.
  • Powder jaggery and heat with water in a thick bottomed vessel or kadai . Bring to boil.When the jaggery completely dissolves a filter it.Add cooked rice to it.
  • In a separate pan add 2 tsp of ghee add 2 tsp of ghee and fry cashews and raisins.
  • Cook in slow fire and slowly add the balance ghee to it.Stirring in between.
  • Water will be absorbed completely and the mixture will be thick consistency and will slowly leave the sides of the pan.Now add elaichi powder to it..
  • Color of pongal varies according to the color of jaggery.

Sarkara pongal is ready.

CHANNA DHAL SUNDAL/CHICKPEA SUNDAL

Ingredients 

1.White Channa-1/2 CUP

2. Grated coconut- 1/4cup

3. Oil- 3tbs

4.Mustard 1 tsp

5. Urad dhal 1/2 tsp

6.Redchillies -2 or 3(As desired)

7. Asafoetida 1/4 tsp

8.Curry leaves

9.Salt as required.

Method:

  • Wash and soak channa overnight.It has to soak for 6 to 7 hours.Pour enough water and salt.Pressure cook till it is soft.
  • Heat oil in a kadai add mustard seeds urad dhal, chillies,Asafoetida  and fry.Now add Cooked Channa to it.
  • Finally add coconut scrapings.
  • This chickpea has many benefits.One can prepare it with white or brown channa.This is made many festivals.

PANAKAM

Ingredients:

  • Jaggerry -!/4 cup
  • Lemon- 1.
  • Dry ginger powder-1/4 to 1/2 tsp
  • Cardomaon powder 1/4 tsp

Water -2 cups.

Method:  

Dissolve jaggery in water add sukku podi and keep it aside for 15 mts.

Filter it to it add lemon juice elachi powder cardomom powder.

Its ready.

You can increase or decrease the ingredients according to taste.IMG_3469

Categories
Cooking Recipes traditional cooking

Kathrika and Tomato kichadi (Egg Plant)

This kichadi is a combination of brinjal and tomato.In Tirunelveli side they call it as kochu or gosthu.It is a best side dish for idli/dosa.Some eat it gram dhal and white rice. some with venpongal. Few call it kalyana sambar.

Ingredients:

  1. Brinjal -4
  2. Tomato -4
  3. Green chillies- 4 (increase or decrease accdg. to taste)
  4. Onion-2(finely chopped)
  5. Asafoetida or Hing
  6. Cooking oil-2 tb
  7. Urad and mustard seed -1/2 tsp
  8. Coriander leaves-1tbs
  9. Salt as desired.

Preparation

  • Chop onions,tomatoes,curryleaves and coriander leaves and keep aside.
  • Cut brinjal and keep it in water to prevent discolouration.
  • Method :
  • Keep kadai put oil add tomato,brinjal and chillies for few minutes till tomatoes are soft.Then add water to it and cook well.
  • After cooking remove the excess water keep it seperately.
  • Put tomato and brinjal in a blender to get it as a smooth paste.
  • Heat kadai.Add oil put mustard and urad dhal when mustard seed splutters add curry leaves and onion.Fry till it is golden brown.
  • Now add the paste it.To it add the excess water which was kept asideand cook for few minutes.
  • If needed add more water .It has to be in pouring consistency.
  • Bring to boil.To it add asafoetida and chopped coriander leaves to it.

Variation

  • Can use only tomatoes alone.
  • When we use brinjal use tamarind extract for it .It will remove the sour taste too.Serve with idli,dosai with dash of sesame oil/gingelly oil

IMG_3455

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Cooking Recipes Uncategorized

Coconut Burfi

Cocnut Burfi or Thenga burfi is very easy to make sweet.It is made with easily available things in our kitchen..I make this sweet for Diwali.It is a favourite sweet for my friends.Variations can be done. Pure white burfi can be done and to it can add fried cashews.Today for a change I have used turmeric powder for yellow color and added pineapple essence as a flavour.This can be kept in air tight container for 3 to 4 days and if stored in refrigerator can extend upto 7 to 9 days.
INGREDIENTS:

  • Grated coconut: 1 cup
  • Sugar : 1 cup (optional can reduce a little)
  • Water : 1/2 cup
  • Pineapple essence:1 or 2 tsp as per taste.
  • Turmeric powder :1/4 tsp
  • Ghee :2tbsp

Cardomom :a few

IMG_3422

METHOD:

  1. Put sugar in a thick bottom vessel.
  2. Add water.
  3. Allow sugar to completely dissolve that is melt completely.
  4. Cook till it gets 1 string consistency.
  5. Now add coconut and mix well.
  6. Then add essence ,color,cardomom powder and 1tbsp ghee.
  7. Stir it continuously by keeping in low flame.
  8. The mixture will become thick and starts leaving the sides of the pan and will roll like a ball.
  9. Remove from fire and pour the mixture in a greased plate.
  10. Allow the burfi to cool a little and cut it in desired shape.
  11. When it cools completely make pieces..

Store in air tight containers.
Points to remember:

  1. use fresh coconut scrapings.
  2. If the scrapings are bigger then put in mixie and run for few second.
  3. See that the scrapings are white see that the brown portion doesnt mix.
  4. Use thick bottom vessel or non stick pan.
  5. When done remove it quickly or else it will become powder.
Categories
Cooking Recipes diabetic recipe healthy recipes. traditional cooking vegetable cooking

Healthy Gothumba Dosai/ Instant wheat flour dosai

Wheat flour dosai also known as gothumba dosai is a common South Indian dosai. It is very easy to prepare.I have added soy flour, cabbage and kasuri methi to increase its nutritive value. Easy to prepare. serve hot or else it may become soggy.
Ingredients:

  • Wheat flour : 1 cup
  • Soy Flour: 1/4 cup
  • Green chillies:2 or 3 according to taste
  • Cabbage : Finely chopped 3 tbs.
  • Onion : 1 finely chopped
  • Coriander leaves:1 tbs
  • Kasuri methi: 1 tbs (dried fenugreek leaves)
  • curry leaves: finely chopped
  • Asafoetida: a pinch
  • Curd : 2 tbs (optional)
  • Oil
  • Mustard and dhal :1tbs
  • Salt : to taste

IMG_3414

Method

Mix wheat flour, soy flour and salt first.

Now add water to this mixture make as dosa batter without any lumps.

Heat oil and add the mustard and dhal when it splutters add green chillies,onion and curry leaves.when onion becomes transparent remove from fire add to batter.

Now add chopped cabbage , asafoetida,methi and chopped coriander leaves also.

Heat dosa tawa.Pour batter in a circular motion and smear some oil around it.

Now flip the dosa and cook for few seconds.

when done remove it.

If you want thick dosa add little water or if you want thin dosai add more water.

Serve hot with chutney.All my family members like this dosai very much you too try and let me know.

Can prepare this dosai even without adding soy flour.

IMG_3420

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Cooking Recipes

UZHUNDU VADA[urad dhal vada]

Ingredients:

IMG_3199

  • Urad dhal 1/2 kg
  • Green chillies 6 to 8 according to taste.
  • Chopped onions 2 to 3 tbs.
  • chopped coriander leaves 1 tbs
  • chopped curry leaves 1 tbs
  • salt to taste
  • oil for frying

METHOD

  • Soak urad dhal in water for one hour.Wash and drain.
  • Grind the dhal to a frothy dough.USe as little water as possible with green chillies.
  • Squeeze excess water from the  chopped onions or sometimes it may loosen the dough.
  • Now add chopped coriander leaves, curry leaves,chopped onions and required amount of salt to the dough.
  • Heat the oil.
  • To make vada take one lime size ball of dough flatten it on the palm of the hand or on a piece of plaintain leaf and put a hole in the centre and deep fry.
  • for a variation can reduce the number of chillies and can add chopped ginger or pepper.
  • Serve hot with chutney
  • Hope you like  this south indian  snack.

IMG_3206