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Cooking Recipes indian traditional cooking Uncategorized

PUDALANGAI PORIYAL/SNAKE GOURD STIR FRY

whatsapp-image-2016-12-18-at-6-14-57-pmINGREDIENTS:

Pudalanga:2 cups

Onion:1(optional)

Turmeric powder1/4tsp

chilli powder as desired

curry leaves

oil

a few salt as needed

Method

1.Wash and cut the snake gourd length wise .Remove seeds also soft white portion.cut into thin slices.

2. Take pudalanga  in a colander add little chilly powder and salt to it.water will come out.

3.In a kadai add oil add mustard seeds and urad dhal when it fries add curry leaves then add the vegetable to it.

4.According to your taste add more chilly powder and salt.

keep on frying.When done remove from fire.

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Best side dish for sambar rice and curd rice.

Categories
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

 

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.

whatsapp-image-2016-10-30-at-8-52-48-pm

Categories
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.

whatsapp-image-2016-10-23-at-11-27-34-pm

Categories
indian traditional cooking Uncategorized

AVIAL

Avial is a side dish for rice.Some also eat it with adai.This is a delicious dish famous mostly in Kerala and TamilNadu.It is  an essential ingredient in a sadya that is an elaborate meal is served during onam and weddings.For preparing this different vegetables can be used.The following are the vegetables that can be used.Carrot, drumstick,raw plaintain,potato,brinjal,snake guord,elephant yam,colacasia, ash guord and raw mangoes.One can choose the vegetables of their choice

Masala to grind.

  • Grated coconut :1/2 cup
  • Cumin /Jeera:1/2 tsp
  • Shallots:3 to 4
  • Garlic:3to 4 pods

First grind the coconut,greenchillies,cuminthen after few sec.add garlic coriander leaves few.Run for few sec. it should be coarsely grinded.Keep aside.

Ingredients:

  • Cut vegetables:2 cups
  • Curry leaves
  • mustard seeds
  • Curd:3 tbs

whatsapp-image-2016-10-08-at-9-31-06-pm

METHOD

  1. Cut all the veggies of your choice into 2 ”  in length..Cook it with little water and a pinch of turmeric.It should not be mushy must be soft.cook it in a thick bottom pan or kadai.Do not cook in pressure cooker.Check the amount of water in between otherwise the veggies would be burnt. Cover and cook in a lowflame. The  veggies should be seperate.
  2. Add the required amount of salt.
  3. Now add curd to it.
  4. After few seconds add the ground masala.Mix with a ladle dont mash the vegetables.
  5. Now drizzle coconut oil to it leave for few seconds to blend it.Fresh coconut oil aroma fills the air.Mix it.
  6. Lastly add the tempered items

If you use raw mangoes add it lastly as it cooks quickly.Also can reduce the amount of curd.

avial

Best combination for sambar rice.

 

 

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

p_20160929_072452

 

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 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 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.