Category Archives: traditional cooking

DIAMOND CUTS

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A very easy snack which is tasty.This can be made with either maida or wheat flour. This recipe is with maida.Spicy cuts when made with Maida is light in texture but when wheat is used it is dense.

Ingredients:

  • Maida………..11/2 cup
  • Asafoetida….1/4 TSP
  • Hot oil…..1 TBS
  • Chilli powder…1/4 TSP or chillies 3 or 4 and garlic 4 pods grinded into paste.
  • Salt to taste.
  • Oil for frying.

Method

  1. Mix flour,salt, asafoetida either chilli powder or chilli paste hot oil.
  2. Now add water to the mixture andmake it as a dough.
  3. Divide into 4 balls.
  4. Roll it into chappathi.
  5. With the help of a knife or cutter begin to cut vertically with 1″ apart straight lines and then cross ways. Now we get diamond shape cuts.
  6. Keep aside.
  7. Heat oil in a kadai. When hot add few cuts.
  8. Fry until golden and crispy.
  9. Fry in batches and store air tight containers after draining oil.

Van increase or decrease the chilli powder or number of chillies according to ones taste.

BENGAL GRAM SUNDAL/KADALA PARUPU SUNDAL/SUNDAL VARIETIES

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Kadala parupu sundal is a variety of sundal. This can be easily prepared even without soaking the Bengal gram.

Ingredients:

  • Bengal gram …..250 gms
  • Grated coconut…1/4 cup
  • Salt as needed.
  • Oil……2 TBS
  • Mustard seeds…1/2 TSP
  • Urad dhal….1 TSP
  • Curry leaves..a few
  • Green chillies 1 to 2

Method:

  1. Wash and cook Bengal gram in a pressure cooker with enough water for two whistles. If there is excess water can use for other recipes like rasam.
  2. In a kadai pour 2 TBS oil then mustard seeds it splutters add urad dhal when it turns brown and split chillies fry it.
  3. Now add cooked Bengal gram to it
  4. Finally add coconut scrapings.

You can decrease the amount of coconut scrapings.

Can add coriander leaves too.

PULI MILAGAI/GREEN CHILLI PICKLE

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A simple side dish for tiffin as well as curd rice.This is very spicy and tasty.Easy to make recipe.This traditional recipe is made with fresh green chillies.This is also travel friendly.If we store in air tight containers it will be for 3 to 5 days.If refrigerated will stay for longer period.

Ingredients:

  • Green chillies……..50 gm
  • Tamarind a small lemon size
  • Gingelly oil …..4 to 5 tbs
  • Turmeric powder…1/4 tsp
  • Mustard seeds……1/4 tsp
  • Urad dhal….1/2 tsp
  • Jaggery powdered……1 to 2 tbs
  • Asafoetida
  • Salt as required

Method

  1. Chop green chillies.
  2. In a kadai pour gingelly oil and add seasonings to it .
  3. Then add chopped green chillies and fry it.
  4. Now add tamarind extract and allow it to boil after adding turmeric powder and asafoetida.
  5. Now add salt.
  6. When it starts thickening add powdered jaggery.
  7. When it gets thickened like gravy remove it.

This will taste differently.

Goes well with idli dosa. Can serve with curd rice instead of pickle.Can increase or decrease the quantity of jaggery according to the families taste.

MURUKU PODI/LEFT OVER MURUKU POWDER

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Left over food can be converted into tasty food. Today I’m going to give you left over thengulal powder recipe. It’s very tasty and kids friendly recipe too. When we have lot of left over murku or thengulal we can try this recipe.

Ingredients:

  • Muruku or thengulal……4 to 5 nos
  • Sugar……….2 to 3 TSP
  • Coconut scrapings…2 or 3 Tsp

Method:

  1. Break thengulal into small pieces.
  2. In a dry jar grind it into fine powder.
  3. Finally add sugar and run a second or can add sugar seperately before serving.
  4. Can add coconut scrapings too.But it is optional.

I have used ordinary thengulal can also use muruku.It can be given both for kids and also for old people.Can powder muruku alone too and serve without adding sugar.

CARROT PORIAL/CARROT FOOGATH

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Carrot is a root vegetable usually orange in Color though purple,black,red,white and yellow is available.

It contains high quantities of alpha and beta carotene.It is also a good source of Vit.K and Vit.B2 and many minerals.

Ingredients

  • Carrot chopped…..2or 3Nos.
  • Onion…..1or 2
  • Green chillies…2 or 3
  • Grated coconut…3 or 4 TBS
  • Mustard seeds…..1/4tsp
  • Urad dhal………..1/2tsp
  • Oil…..1or 2tbs
  • Curry leaves a few

Method

  1. Chop carrot into small pieces.
  2. Boil it with little water.
  3. When half done add salt to it and when it is cooked keep aside.
  4. In a kadai pour oil and when mustard seeds splutter add urad dhal.
  5. Then add curry leaves, chopped onions , green chillies and fry it.
  6. Add cooked carrot and finally add scraped coconut.

Serve with rasam or sambar or curd rice.

MORKULAMBU

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Buttermilk kuzhambu or mor kuzhambu is commonly prepared dish in South India.This is served with rice or can be served with idiappam. Vegetables like okra ash guord and colacasia can be used.But here I have used dhal vada.

Ingredients :

For paste.

  • Tuvar dhal…..1 TBS
  • Rice……………..2 TBS
  • Cumin seeds..1/2 TSP
  • Green chillies..2 to 3
  • Ginger……….a small piece
  • Grated coconut…1/4 cup
  • Curd…..1 cup

For tempering:

  • Oil…………1.5tbs
  • Mustard…1/4tsp
  • Urad dhal..1/2tsp
  • Curry leaves…few

Dhal vada…few
Coriander leaves few
Method.

  1. Soak tuvar dhal and rice for few minutes in hot water .
  2. Grind these two first a little then add coconut scrapings,green chillies,ginger,garlic and cumin seeds and then grind into a fine paste.Keep aside.
  3. Take curd and beat it till smooth.
  4. Add ground paste to it.
  5. Now in a kadai mix both curd and ground paste and heat it when bubbles starts coming switch it off.
  6. Pour half the quantity into another vessel.keep aside.
  7. Now to the other half add dhal vada to it and boil for few minutes.It will soak after sometime.
  8. To the kulambu kept aside add seasoning to it and then add chopped coriander leaves.

Serve with rice. Soaked vada will taste good.

If u are using colacasia or ash guord boil and add.If using okra fry it well and slightly cook and then add to the curd and paste mixture

KERALA STYLE PARUPU/MOONG DHAL

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Pasi parupu or moong dal is packed with protein.This dhal is the most recommended vegetarian super foods.It is extremely light and easy to digest.It has high nutrient content. It aids weight loss as it makes the body feel full after eating. It is rich in potassium,iron, magnesium and copper.It also contains folate,fiber and also rich inVit.B.some amount of vitE, C and vit. K.

Kerala style parupu is one variety where moong dal is cooked and coconut is added.This is served on special occasions for feast,onam sadya and it is the first curry served for marriages with rice,ghee and papadam.

Ingredients;

  • Moong dhal……..1/2 cup
  • Turmeric powder…1/4 tsp
  • Water…………3/4 to 1 cup

For grinding:

  • Grated coconut…….. 4 tbs
  • Green chilli…………….1
  • Cumin seeds…………1/2 tsp
  • Garlic………………….2 pods
  • Shallots…………….2

Grind everything into a smooth paste.

Tempering:

  • Oil ……………………2 tbs
  • Mustard………….1/4 tsp
  • Urad dhal………..1/2 tsp
  • Curry leaves……few

After oil gets heated add mustard seeds when it splutters add urad dhal and when it turns brown add curry leaves. Keep aside.

Method:

  1. Cook dal with turmeric powder a pinch of asafoetida in pressure cooker for 4 to 5 whistles
  2. When it is ready mash it well.
  3. Now add salt and grinded paste and allow it to boil.
  4. Finally add seasoning.

Serve with rice,ghee,papad and vegetable curry or porial.

RICE PAYASAM

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One of the traditional recipes made with rice and jaggery. Easy to prepare also a neivedyam especially when we offer Pongal for Sun god. I have used raw rice for this but can use even boiled rice.

Ingredients

  • Rice …..1 cup
  • Jaggery…1 to 11/2 cup
  • Ghee….3 tbs
  • Cardomom powder…1tsp
  • Milk 3/4 litre.
  • Cashews and kismis…1 tsp

Can cook rice separately too.

Method

1. Powder jaggery put it in a thick bottom pan and mix well with little water.

2.Filter the syrup to remove the dirt from the syrup.

3.After removing the dirt keep again for some more time so that it becomes more syrupy that is more thicker.

4.Add cooked rice to the the syrup and cook till it blends.

5.When it blends well add milk to it.

6.Finally add fried cashews and kismis.

DRUMSTICK PORIAL/ MURUNGAKKAI STIR FRY

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India is one the largest producers of drumsticks. It is used widely in cooking. The leaves,the drumsticks even the flowers can be used for cooking. It can be added in curry or can be or can be prepared as stir fry.

Cultivated in many parts across India drumstick is widely known to be therapeutic with a very high nutrition content.

Fresh pods and seeds are an excellent sources of oleic acid a health benefiting mono unsaturated fat. Rich in Vit.C., Vit.B6 and Vit.A. They are packed with valuable minerals and protein.i.e. rich in calcium, iron and others.

It also helps in digestion,protects against infections.

Ingredients:

  • Murungakkai……2 nos. Cut into 2″
  • Turmeric powder….1/2 tsp
  • Salt

For grinding

  • Grated coconut…1/4 cup
  • Shallots..4 or 5
  • Garlic…2 or 3 cloves
  • Red chillies…..2 to 3
  • Cumin seeds..1/4 tsp

For seasoning

  • Oil….1tbs
  • Mustard seeds…1/4 tsp
  • Urad dhal…….1/2 tsp

Method:

  1. Cook the drumsticks pieces with little salt and turmeric with 1 cup water and cook till it is half done.
  2. Coarse grind the ingredients.
  3. Heat oil in a pan add mustard seeds when it splutters add urad dhal.
  4. Add drumsticks and grinded paste to it. Check for salt add if needed and when tender and dry remove from fire.
  5. Serve as side dish for rice.

OKRA FRY/LADIES FINGER FRY

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Easy preparation.Favourite for kids too.Ladies finger are rich in Vitamin.A, Vitamin C. Rich sources of dietary fibre, minerals. It has high level of antioxidants.Fresh pods are good sources of folates.

They are also wthB complex vitamins,niacin,vit K.It also has iron, calcium,manganese and magnesium.

There are lot of health benefits when we eat this.

Ingredients

  • Ladies finger….250gms.
  • Onion ……1(optional)
  • Red chillies……2 or 3
  • Turmeric powder….1/4 tsp
  • Chilli powder…….1/2 tsp
  • Oil 3 to 4 tbs
  • Mustard seeds…1/4tsp
  • Urad dhal……..1/2 tsp

For powder

  • Red gram dhal……2 tbs
  • Coriander seeds…2 tbs
  • Red chillies……….3 or 4

Dry roast these ingredients and powder it.

Method

  1. First wash and wipe ladies fingers.
  2. Chop into 11/2 to 2 inches length.
  3. Keep kadai and put oil in it.
  4. Now after seasoning add red chillies.If you are adding onions now you add fry a little.
  5. Now add okra to it.
  6. To ladies finger add turmeric powder,chilly powder and salt and fry.
  7. When it is 3/4 done add 1 to 2 tbs of the powder to it.
  8. When it blends well remove from fire.

It goes well with phulka,dal rice, sambar or even with curd rice.

When for kids need not add red chillies.

If you are adding the powder can decrease the number of red chillies.