Easy recipe.
Video in my channel Malayala Tamizhachi Channel
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Category: traditional cooking
Very tasty healthy greens porial.
Video in my channel Malayala Tamizhachi Channel
Link given below
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Tasty baby potato fry
Goes well with rice, chapati.
Recipe in my channel
Recipe in my channel Malayala Tamizhachi Channel
In 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
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.?
Watch “Tasty &Easy poori payasam சுவையான பூரி பாயாசம் 5 mins dessert” on YouTube
Recipe in my channel.
Payasam 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.
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.
https://anindianhomemaker.wordpress.com/2018/07/15/raw-banana-fry-vazhakai-fry/
A very tasty side dish for rice.
Watch “சுவையான மொறுமொறு வாழைக்காய் வறுவல்😋 crispy tastyraw banana fry with special powder sidedish for rice” on YouTube
This is a different style of PORIAL.
Cut raw banana into small pieces.
Coconut scrapings…..3 tbs
Red chillies……4 or 5 accdg to taste
Turmeric powder…1 tsp
Cumin seeds……1/2 tsp
Oil…..2 tbs
Urad dhal…..1/2 tsp
Mustard seeds….1/4 tsp
Hing…..1/2 tsp
Salt as needed
Method:
1. Boil raw banana with salt and turmeric for free minutes.Dont cook for longer time as it will become soggy.
2.Grind coconut scrapings with red chillies and cumin seeds without adding water.
3. In a kadai put some oil add seasonings ,hing and grounded paste.
4. Fry for few minutes.
5. Now add the boiled VAZHAKAI and check for salt.
6. Mix well and leave for few minutes.
Serve with rice as a side dish.
During festivals we use puffed rice for neivedyam. Especially for KARTHIGAI this is a must.
- Ingredients:
- Puffed rice/Pori….3 to 3.5 cups
- Jaggery…..1 cup
- Ghee…..1 Tbs
- Cardomom powder
Method:
- In a pan first add jaggery add very little water and allow it to melt.Filter the dirt.
- Again keep the jaggery and boil it
- The consistency should be single string.Another tip is that when u put in a plate of water it should not dilute.you roll it in your hand it will become a ball.
- This is the right time to add puffed rice. Add it quickly and add the whole of it.Low the flame and mix it well.Now if you want add coconut bits add now.
- Now add elaichi powder and1 TSP ghee.
- You can have it as such or rub ghee in your palms and make as balls.
Categories
PAKODA KUZHAMBU
Pakoda kuzhambu is a Chettinad recipe
It tastes differently.
Ingredients for pakoda
Channa dhal……1 cup
Fennel seeds…..1 TSP
Red chillies…..1to 2
Ginger ……a small piece
Garlic…..a few cloves
Salt.
Onion……1
Coriander leaves ……1 TBS
Preparation:
Soak Channa dhal after for 2 to 3 hrs.
Then grind it coarsely with redchillies ,ginger and garlic.if it is grinded coarsely only it will be crispy.
Then add finely chopped coriander leaves and onion.
Make small pakoras and fry it.
Keep aside.
For gravy
Ingredients
Bay leaf……1
Cloves…… 3
Garlic pods few
Onion……2
Tomato…2
Turmeric powder….1/2 tsp
Ginger garlic paste…..1 TSP
Coriander powder…1 TSP
Sambar powder….2 TSP
Tamarind..a small lemon size
Salt as needed
Oil….3 TBS
Cinnamon….2 sticks1″
For grinding
Grated coconut…..1/4 cup
Poppy seeds…..1 TSP
Cumin seeds….1 tsp
Method
In a kadai add oil then add bay leaf,cloves and then add chopped onions .Add garlic pods.
When it gets sauted add chopped tomatoes.
Saute till tomato gets mushy then add turmeric powder, coriander powder and sambar powder.
When it blends well add tamarind extract,salt and water.
Allow it to boil till the raw smell goes.Now add grinded coconut paste.
Finally add chopped coriander leaves.
Add pakoda 15 mts before serving.
Serve with rice or dosa.
I have shared many chutney receipes.Today I am sharing a chutney recipe for spread in on masala dosa.Not only that can have with ordinary dosa too.
Ingredients
Red chillies….4
Kasmiri red chillies…4
Tamarind……gooseberry size
Cumin seeds….1/4tsp
Onion……1/4cup chopped
Garlic…..5to 7cloves
Roasted channa dhal…..2tbs
Oil……1tbs
Salt as needed
Soak chillies and tamarind in warm water for 30mts.
In a pan add 1tbs oil add cumin seeds and then add garlic cloves and fry a little.
To a jar add red chillies,tamarind,onion,roasted channa dhal and add cumin seeds and garlic pods.
Add required amt of salt and grind to a smooth paste.
This chutney can used for neer dosa too
anindianhomemaker 