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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

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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.?

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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.

 

 

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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.

 

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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.

 

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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.

 

 

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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

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indian traditional cooking Uncategorized

GREEN GRAM DHAL PAYASAM

INGREDIENTS:

  • Dehusked green gram dhal:250gms.
  • Coconut:1
  • Ghee:2 tbs
  • Jaggery:500gms
  • Powdered cardomom:1tsp
  • Cashews: 2tbs
  • Raisins:1tsp

Method:

  1. Roast dehusked dhal in a kadai without oil
  2. Cook dhal and mash well.
  3. Melt jaggery in a cup of water and strain to remove dirt.
  4. Extract milk from coconut.keep aside this thick milk.
  5. Now add water and extract 2nd milk.
  6. Keep kadai or thick bottomed vessel and put mashed dhal into it.
  7. Add melted jaggery to it and mix well.
  8. Now add 2nd extract milk.
  9. when almost thick add 1st extract milk
  10. When it begins to boil remove and add cardomom powder
  11. Heat ghee fry cashews and raisins add to it.

    Payasam is now ready.Serving with vadai or with banana and papad is a good combination.Instead of coconut milk ordinary milk can be added.

Categories
Cooking Recipes indian

Traditional recipe:Curry Leaves Thovaial

I thought of sharing my mother-in-laws recipe of this chutney.
Ingredients:

  • Coconut scrapings 1 cup
  • Curry leaves: A bunch
  • Mustard and dhal : 3tbs
  • Tamarind: A small lime size
  • Green chillies 3 or 4 according to taste
  • Salt as needed.
  • Sesame oil 2 or 3 tbs.

IMG_2834
Method:

1. Pour oil in a kadai

2.Add mustard seeds and when it splutters add split urad dhal ,then add curry leaves.

3.To coconut scrapings add the above fried items, tamarind,salt and chillies to it.

4. Grind all these.

Serve with rice. Sesame oil should be added while mixing with rice.Can be served with papad.Also a side dish for dosa.

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