Category Archives: traditional cooking

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.

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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 ūüćÖ 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

BEETROOT STIR FRY

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Another stir fry for vegans from me.Easy to prepare.Beetroot is not only attractive but also very rich in nutrients.

INGREDIENTS

  • Beetroot_______250gms
  • Oil_____________3tbs
  • Mustard_______1/4 TSP
  • Urad dhal______1/2 TSP
  • Curry leaves____1 sprig
  • Onions________1 or 2
  • Green chillies____3 nos
  • Coconut scrapings___1/4 cup
  • Salt as needed

Method

1.Peel beetroot and keep in pressure cooker for two whistles.When cool cut into small pieces.Keep aside.

2.Heat a pan.Add oil to it .To it add mustard seeds.when it splutters add urad dhal.

3. Add curry leaves and chopped onions or shallots with green chillies.

4. When done add cut beetroot mix well then add salt and finally coxnut scrapings.
Serve with rice as a side dish.

Goes well with sambar as well as curd rice.

Another variation is can grind coconut with green chillies and 1/4 TSP cumin seeds and instead of adding coconut scrapings add this grinded mixture.

VEGETABLE WHITE KURMA

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This type of vegetable kurma  can be had with roti,parotta ,ghee rice or fried rice.q

Masala to be grinded

  • Coconut grated ____1/2 to3/4 cup
  • Green chillies_______3 to 4
  • Cashew nuts________7 to 8
  • Small onions________6 nos
  • Garlic______________few flakes
  • Ginger chopped___1 inch size
  • Fennel seeds______2 TBS
  • Cinnamon________2 pieces
  • Poppy seeds______2tbs
  • Cloves___________3nos

All these are to be grinded raw.

Vegetables _carrot,beans,potato,beans all these are to be cut and boiled orcan be cooked incooker in one whistle.

  • Onion____2 finely chopped
  • Salt as needed
  • Oil _______2 TBS
  • 1 TSP____fennel seeds.
  • Chopped coriander leaves 1 tbs

Method

  1. Ina saucepan put oil then add fennel seeds 
  2. Now add chopped onions to it.
  3. After saying add the grinded paste.fry till the raw smell goes.
  4. Add the boiled or cooked vegetables,required salt to it.when it mixes well add chopped coriander leaves.

AVARAKAI PORIYAL/BROAD BEANS STIR FRY

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AVARAKAI PORIYAL/BROAD BEANS STIR FRY

This is a vegetable with very high fibre content.This is a simple recipe .After washing the beanswe have to destring it. Snap off the tip of one end of the bean and pull the string .Snap and pull the other end of the bean too.The snapped off  ends and string are waste. If it is small and tender then snap of the ends it will be enough.Chop the avarakai add 1/2 TSP of turmeric powder and cook.

Ingredients

  • Avarakai____500 gms
  • Turmeric powder___1/2 TSP
  • Oil for tempering
  • Mustard seeds___1/2 TSP
  • Urad dhal_______,1/4 TSP
  • Curry leaves_____a few
  • Salt as needed

For grinding

  • Coconut scraping 1/3rd cup
  • Cumin seeds______1/2 TSP
  • Garlic ________2pods
  • Coriander leaves few
  • Green chillies few

Method:

  1. Add oil in a pan.when it gets heated add mustard seeds after spluttering add urad dhal.
  2. Add curry leaves.
  3. Now add the boiled vegetables,salt and after few minutes add the grinded paste to it.
  4. Mix well.
  5. After the raw smellgoes  switch off .Serve with rice

 Bishi bhela bhath

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Another rice variety from me.Many prepare  this in different ways. I learnt this from my mother.In this method rice and djal are cooked and then it is prepared.

Ingredients:

Rice_________3/4 cup

Toordhal____1/2 cup

Tamarind____a small lime size

Turmeric powder____1/4 TSP

Asafoetida______  1/4 TSP

Onions_____  2No

Veggies___peas,carrot,beans and potato cut into small squares.

Ghee_____ 3 to 4 tbs

Salt as required

Chopped coriander leaves

To roast and grind into coarse powder.

Red chillies___ 3to4

Channa dhal___3 TBS

Coriander seeds__3tbs

Dry roast these ingredients and grind into powder.

For frying:

Oil ___2 TBS

Shallots4to5

Coconut 3 to 4 TBS

Fry these ingredients lightly and then grind it coarsely without adding water.

For seasoning:

Mustard seeds_____1/4 TSP

Urad dhal__________1/2 TSP

Curry leaves______few

Method

  1. Cook rice and dhal separately.
  2. Keep cooker in stove.pour3 TBS ghee into it.
  3. Put onions first saute a little then add cut veggies saute
  4. Add tamarind extract (enough for cooking veegies)
  5. Now add turmeric powder,hing and salt.
  6. After the veggies are half way done add the powder to it and allow it to boil.
  7. Add cooked shal first and then cooked rice finally coarsely grounded coconut.
  8.  Add seasoning and chopped coriander leaves.
  9. If needed add more ghee
  10. It will be loose initially but will set after sometime.
  11. Serve with papad or vadams.

South Indian cooking,lunch box recipe,sambar sadam, rice recipes.

BLACK GRAM DHAL RICE/ULUNDU SADAM WITH THOVIAL

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Black gram dhal rice is famous in Tirunelveli District.It is rich in protein.As this dhal is rich in iron this is given to girls when they strain puberty also this strengthens the uterus and bones. This is especially good for teenaged girls.

Ingredients
Rice______1 cup
Split urad dhal_____1/2 cup
Garlic______________15 pods
Coconut scraping____1/4cup
Fenugreek  seeds_____1/4 TSP

Method:
1.Dry roast black gram dhal.
2.Wash rice and dhal together.Keep it either directly or in a vessel.
3.water should be three and half times..
4.To it add garlic pods coconut scrapings and  required amount of salt.
Keep it for 3 whistles.

ELLU THUVAIYAL
Ingredients:
Black sesame seeds  4 tbs
Red chillies 3 or 4
Coconut scrapings 1/2 cup
Tamarind  a small piece
Salt.
Oil 1 tbs

Method
1.Pour oil in a kadai .Add sesma seeds and red chillies.
2.Then add coconut scrapings fry a little.
3.When cool grind it with tamarind and salt.

RED CHILLIES CHUTNEY
Ingredients
Red chillies 2 or 3
Coconut scrapings 1/2 cup
Tamarin a piece
Salt
Oil 2 tbs.

Method
1.Pour  oil in a kadai.
2.Add red chillies fry a little then add coconut scrapings.
3. When cool add tamarind and salt and grind it.
Serve with Avial or Okra Pachadi and Papadam.
While mixing rice and thovaial add a dash of sesame oil.
I have used split black gram with skin but can use dhal without skin .

CHOW CHOW KOOTU/CHAYOTO KOOTU

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CHOW CHOW KOOTU/CHAYOTO KOOTU

Another South Indian style kootu to share with you all.This is a best  side dish for rice and it goes well with chappathi too.

Ingredients:

chow chow:2 cups chopped

Moong dhal: 1/4 cup

Turmeric Powder:1/4 tsp

curry leaves: a few

Milk: 3 tbs.

For seasoning:

Oil :1tbs

Mustard seeds and urad dhal

For grinding:

Coconut grated 3 to 4 tbs

cumin seeds:1tsp

garlic pods:3t0 4 pods

Redchillies:1 to 2.as desired

Method:

 

1.Peel the skin of chow chow and cut into small cubes.Keep aside

2.Grind all the ingredients

3.Cook dhal seperately and mash it well

4.Cook chow chow with turmeric powder when done add required salt add the cooked dhal  also  to it

5.add the grinded mixture to it and blend well.

6.heat oil add mustard seeds,urad and curry leaves fry and add to it.

7.Lastly add milk to it. Its ready for serving with rice or chappathi

This is a very traditional syle of kootu.Goes well with vathal kuzhambu/puli kulambu also for sambar rice.

 

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TOMATO ONION CHUTNEY

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TOMATO ONION CHUTNEY

We have many chutney varieties for dosai and idli. This is an easy recipie without coconut.According to ones taste you can alter the quantity of onion and tomato.

INGREDIENTS :

Big onion -2

Tomato-2

Capsicum:1

Red chillies: 2 or 3

Garlic few pods

coriander and mint and curry  leaves

Oil for frying

Method:

To a kadai  pour little oil.To it add red chillies, tomato,onion,garlic and coriander and curry leaves.If adding mint leaves add it also.

When cool put in a jar and grind it.

Can be kept in fridge ad can use for 2 to 3 days.towhatsapp-image-2016-12-18-at-6-14-56-pmwhatsapp-image-2016-12-18-at-6-14-49-pm