Category Archives: traditional cooking

PUMPKIN KOOTU

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Pumpkin is a vegetable which is highly nutrient dense food.Pumpkin color may be from deep yellow to orange coloration.It is a traditional part of thanksgiving meals inCanada and U.S.and they carve Jack _O_Lantern for decoration around 🎃 Halloween.

Pumpkin is suitable for all ages.It is rich in Vitamins and minerals low in calories.The fiber,potassium and vit. C supports it.Some say that the potassium obtIned in pumpkin has a positive effect in blood pressure.There are lot of antioxidants in it.It is a good source of beta carotene and rich in fibre too.

INGREDIENTS

  • Pumpkin_1to2 cups peeled,predetermined and cubed.
  • Coconut scrapings -4 tbs
  • Cumin seeds_1/2 tsp
  • Garlic_2 pods
  • Oil_1 tbs
  • Mustard seeds_1/4tsp
  • Urad dhal_1/2 tsp
  • Red chillies/Green chillies_2 or accept. to taste.
  • Curry leaves a few
  • Salt as needed.

METHOD

1.Grind coconut scraping,cumin seeds,red chillies and garlic pods coarsely and keep aside.

2.Heat oil in a kadai add mustard seeds to it aftet it splutters add urad dhal when it turns brown add curry leaves

3.Fry curry leaves a little and Then add pumpkin pieces to it.Fry a little and then add water to cook it.

4.When half done add salt to it.

5.when almost done add the coconut paste to it.

6. Mix well and cook till everything gets binded.

Another variation.

Can add 1 to 2 tbs.jaggery and instead of grinding chillies can powder pepper coarsely and add to it.

This will be slightly sweeter version of curry.

Serve with rice

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POTATO FRY

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Potato fry is an all time favourite for many.This is an easy method and is prepared without boiling the potatoes. When it is crispy it tastes good.

Ingredients

  • Potatoes -1 Cup
  • Chilly powder_1/2 tsp
  • Salt as needed
  • Oil as needed
  • Mustard seeds_1/4 tsp
  • urad dhal_1/2 tsp
  • Turmeric powder_1/4 tsp
  • Chilly powder_1/4 tsp
  • Curry leaves few
  • Coriander leaves chopped

Peel potatoes and keep in water for at least 15 Mts so that starch can be removed.And the fry will be crispy.

Method

1.Cut potatoes into cubes and keep it in water.

2.Keep kadai and after heating add oil to it.

3.Add mustard seeds and when it splutters add urad dhal and when it turns brown add curry leaves.

4.Now add potatoes and turmeric powder fry for sometime.

5.After sometime add chilly powder and salt and fry.

6.Finally add chopped coriander leaves.

Can serve with rice.Goes best for rasam,damage and curd rice.

MOCHAKOTTAI/FIELD BEANS PORIYAL

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Mochai/Field beans are highly nutritious.Some use it as fresh green ones and some use it as dry ones.They are highly nutritious in nature and provide protection against various ailments and diseases.Rich source of manganese,calcium and magnesium.They help in strengthening of bones.It is very healthy one.

If the beans are fresh can boil it and then add it.But if it is dried ones then soak it overnight.Pressure cook it for 2 or 3 whistles and then use it for the curry.

Ingredients

  • Field beans/mocha kottai__1cup
  • Red chilli powder___1to 2tsp
  • Mustard seeds_–1/2tsp
  • Urad dhal_1tsp
  • Onion_1
  • 🍅 Tomato_1
  • Turmeric-1/4 tsp
  • Salt as required
  • Oil 1 to 2 tsp
  • Coriander powder_1 /2 tsp
  • Coriander leaves finely chopped-1/2 tsp
  • Instead of chilli powder and coriander can use Sambhar too.this will taste differently.

Can use 1 to 2 tbs.coconut scrapings grind and can add.

  • Chop onion and tomato finely

Method

1.In a kadai put oil.

2.First put mustard seeds when it splutters add urad dhal and when brown add onion when translucent add tomtoes and fry

3.Add cooked mocha to it

4.Now add chilli powder,turmeric powder, salt and coriander powder.

5.Mix everything well.

6. If going to add coconut add it now.

7.when done add chopped coriander leaves.

VERMICELLI KHEER/SEMIYA PAYASAM

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I thought of posting a sweet recipe for two reasons.One this is my 100 th post and then for my second anniversary with WordPress. Very happy that two years have passed since I started blogging in this plat form.First and foremost I thank WordPress for its support .Next my family ,my friends and my relatives for their encouragement.And above all my followers who have given their support .

Payasam is a common South Indian desert.we prepare even for simple occasions like birthdays too.Among all varieties semiya payasam is the easiest one to prepare.

Ingredients

  • Vermicelli____50gms
  • Milk_500ml
  • Milkmaid__1/2 tin
  • Ghee_2tbs
  • Raisins_1tbs
  • Cashews_1tbs
  • Ghee_1 to 2 tbs
  • Cardomom3 pods
  • Sugar_5tbs(optional

Method:

1. Heat ghee in a pan.Fry raisins and cashews and keep aside.

2In the remaining ghee fry vermicelli if the semiya is not fried.

3.After frying a little add boiled milk and allow it to cook.

4.When cooked add sugar if u are going to add sugar otherwise add milkmaid now

5.when it blends well and powdered cardamom and fried cashews and raisins to it.

It may get thickened after sometime so add milk before serving.

This can be served both hot or chill.

GREEN PEAS CURRY/ KERALA STYLE WITHOUT COCONUT

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Among the side dishes for Chappathi green peas curry is one among them.Its healthy as well as easy to prepare it.This curry is without adding coconut.I have used dried ones so can prepare even during non season.

INGREDIENT

  • Green peas ___200gms
  • Onion_ 2
  • Tomato_2
  • Chilli powder-2tsp
  • Coriander powder_2tsp
  • Ginger garlic paste_1tsp
  • Salt as required
  • Cloves-2
  • Cardomom_2
  • Cinnamon_1inch piece
  • Curry leaves few
  • Coriander leaves chopped 1tsp

METHOD

Soak dried green peas overnight.

  1. In a pressure pan add 1 to 2 tbs.oil
  2. To it add cloves,cardamom,cinnamon
  3. Add ginger garlic paste to it. Fry a little.
  4. Add chopped onions to it fry for sometime then add tomatoes to it and cook till mushy.
  5. Now add soaked green peas,chilly powder,coriander powder,turmeric powder,salt and enough water to cook the green peas.
  6. Mix well and keep for 2 whistles.
  7. While serving add chopped coriander leaves.

Can serve with Chappathi,Roti or Appam.

CORIANDER RICE

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  1. Another rice variety from me.Quick rice variety with fresh coriander leaves.Coriander and ginger are a rich source of minerals and vitamins..It’s a healthy dish.

INGREDIENTS

  • Cooked rice ________1 cup
  • Coriandervleaves_1 cup
  • Onion____1 or 2 chopped
  • Ginger_____1 inch piece
  • Garlic_ 4 Nos
  • Green chillies_____2 or 3 Accdg.to taste
  • Onion 1 or 2 for frying while preparing rice
  • Cinnamon 2 pieces
  • Star anise 1 
  • Carrot  1 diced
  • Ghee or oil 2 tbs.

METHOD

Two steps.

1.Clean coriander leaves,wash it and grind it with onion,green chillies,ginger and garlic.Grind it if needed add just 2 tablespoons of water only and make it as a paste.

2.Heat oil or ghee in a pan first put cinnamon and star anise and add finely chopped onions,then chopped carrots to it.After frying a little the paste to it and required salt
Wait till the raw smell goes.Finally add cooked rice to it and mix well

When ready serve with raita and papad.

I have added carrots but can address peas or cauliflower too.

RIDGE GOURD  PEEL CHUTNEY  

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  • Ridge guord skin can be used to grind chutney.This chutney goes well with idli,does.Also can be eaten with rice with a dash of oil.It is a healthy vegetable with less calories and lot of nutrients.
  • If it is not organic soak the peel for little while in water.

Ingredients

  • Ridge gourd skin peel _____1/2 cup
  • Onion  big______________2 or shallots
  • Coconut scraping_1/4 cup
  • Green chillies_4 chillies
  • Tamarind a small piece
  • Oil ,____2 or3 tbs
  • Salt as needed.

Method:

  1. Heat a frying  pan and add oil.
  2. Add a piece of tamarind sauce add sliced shallots or onion when brownies coconut scrapping.Finally add peels to it.
  3. Allow it to cool.
  4. Add salt and grind it .If needed add water and grind

Once the required consistency comes transfer to a bowl.

Optional

Can use 4 garlic pods. If so add with onions.


PODI IDLI

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Podi idli is a recipe which can be prepared quickly.All you need is idli and idli podi.This is a lunch box special too.Left over idlis can be cut into pieces and we can prepare in this way.

Ingredients

  • Idlis
  • Idlis podi mixed with oil
  • Curry leaves
  • Oil 3 to 4 tbs
  • Mustard seeds 1/4 tsp
  • uraddhal 1/2 tsp
  • Coriander leaves chopped 1 tbs
  • Sugar 1/4 tsp 
  • Salt 1/4 tsp

METHOD

  1. Make small idlis or cut big idlis into small pieces.
  2. Mix podi with oil and  coat the idlis with it.
  3. In a pan put 3 tbs oil add mustard seeds to it. When it splitters add urad dhal then add curry leaves.
  4. When fried add idlis to it.
  5. Fry a little.
  6. Sprinle little salt and sugar to it.
  7. Finally add chopped coriander leaves to it.

Serve hot.some like to have with chutney or Sambhar too.

PEANUT CHUTNEY

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We have number of side dishes for dosa and idli.One such side dish is peanut chutney which is very healthy one.It is a good source of antioxidants and vitamin B.

Ingredients

  • Peanuts ____1/2 cup
  • Tomatoes___2 chopped
  • Red chillies __2
  • Green chillies __1
  • Tamarind_a small piece
  • Salt as required
  • Oil for 2 tbs


For seasoning

  • Oil 1 tbs
  • Mustard seeds 1/4 tspt
  • Urad dhal  1/2 tsp 
  • curry leaves  few.

Method

  1. Pour oil in a kadai .Add green chilly and red chillies fry a little.
  2. Next add 🍅 tomatoes to it and fry till it becomes mushy.
  3. Add peanuts to it.
  4. Fry a little then add tamarind and required salt.
  5. When cool  first grind without water,then add water and grind well.
  6. First pour oil add mustard seeds when it splutters add head dhal.
  7. Fry and then add curry leaves.

Add the seasoning to the chutney.

VANGI BHATH/BRINJAL RICE/EGG PLANT RICE

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Vangi Bhath is a South Indian dish.In a simple way we call it brinjal rice.A single rice recipe and also tiffinbox recipe too.The powder is the key ingredient for this rice.can store the powder in fridge for up to 10 days and use it when needed.

Ingredients 

Rice 2 bowls cookedBrinjal 1 cup cut lengthwise
Vangibhath powder

  • Red chillies 4 or 5
  • Coriander seeds 2 tbs
  • Channa dhal 2tbs
  • Urad dhal 2tbs
  • Pepper1 tsp
  • Cinnamon a small piece
  • khus khus 1tsp
  • Grated Dry coconut2tbs(optional)
  • Oil for seasoning
  • Mustardseeds1/4 tsp
  • Urad dhal 1/2 tsp
  • Curry leaves a few

 Method

  1. Dry roast the ingredients separately and powder it.
  2. Take a pan put little oil .
  3. Put mustard seeds when it splutters add  urad dhal fry a little add curry leaves.
  4. Now add cut brinjals to it.fry .when almost done add the powder and required salt.
  5. When it mixes well add cooked rice to it.

Serve with raitha or papads