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Onion tomato kootu.

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Among kootu varieties this is one.This is simple and easy recipe common in SouthIndia.It is very nutritious too.Best for rice.

INGREDIENTS
Onion _____2
Tomato____3
Coconut scrapings____3 tbs
Yellow moong dhal____1/3rd cup
Turmeric_____ 1/4 TSP
Oil_______2tbs
Mustard seeds___1/4 TSP
Urad dhal________1 TSP
Green chillies_____4
Cumin seeds_____1/2 TSP
Garlic___3to4 pods anf
Salt as needed

METHOD
1.Pressure cook the dhal  with turmeric powder and keep aside.
2.Heat oil in a kadai add mustard seeds when it splutters add urad dhal when it turns brown add onions.Fry a little add tomato and fry for sometime add little water and cook for sometime.Add required amount of salt.
3.When it is cooked add cooked  dhal to it.
4.Grind coconut,cumin seeds,green chillies and garlic pods into fine paste.Cook till raw smell  goes.

Optional can use green tomato (unripe tomatoes) without onions.
Increase or decrease the quantity of tomatoes and onion according to individual taste.
Serve this with rice.

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Raw Mango Rice

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Among variety rice raw mango rice is one such.An easy to do recipe also lunch box special.As this is mango season I thought of posting this one.

INGREDIENTS
Rice _____150 GM’s
Turmeric powder a pinch
Red Chillies_____3 to 4
Grated green mango _______11/2 cup
Peanuts______1 TBS
Curry leaves ____   a few
Bengal gram_____1tsp
Hing
Salt as required.
Oil  3 tbs
4
METHOD
1.In a kadai add oil to it add mustard seeds when it splutters add Bengal gram dhal,urad dhal.
2.Then add red chillies,curry leaves when it turns brown add peanuts
3.Finally add grated mango and turmeric powder
4.Mix well.Finally addcooked rice to it.

Optional can add fried cashews.

CAPSICUM RICE

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A variety rice which can be easily prepared. It’s kids friendly too.I have used only green bell pepper but can use different color Bell pepper too.
Ingredients
Rice ____2 cups
Star anise 1
Ginger garlic paste 1 tap
Onion___2
Cloves_,_2
Garam Masala__1tsp or vegetable
masala
Bay leaf 1
Coriander leaves a few
Oil or ghee
Method
1To a wok add oil or I’d it is for kids add ghee.
2.Add star anise,cloves,bay leaf and fry it very well.
3. Add sliced onion and add capsicum after a little while.
4. Now add ginger garlic paste,masala powder and required amount of salt.
5.When it is mixed well add cooked rice toit.
6.Add chopped coriander leaves.

Can add roasted peanuts.
Also can add green peas or potato too

Serve with raitha and papad.

Raw MangoSweet Pachadi

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Among pacadi varieties raw mango sweet Pachadi is one of our favorite recipes. This is a Tamil NewYears recipe.This is because on the new year we have sweet, salt spice,bitter,sourand astringent.Significance is that our life is a combination of mixed emotions like good,bad,sorrow,happy,victory, defeat and we should face them equally.
This is an easy  to cook.
INGREDIENTS:
Raw mango____11/2 cup
Jaggery Powdered___1/3 to 1/2 cup
Salt a pinch
Turmeric powder a pinch
Chilli Powder a pinch

Remove skin from mangoand slice it into thin slices.
Method
*Take a thick bottom  vessel.Cook mangoes with little water with a pinch of salt and turmeric.
*When it is cooked add jaggery to itallow it to boil till it dissolves.Now add a pinch of chilly powder.Cook in medium flame to avoid burning.
*When it blends well and gets thickened it is ready.

Some fry mustard seeds and res chillies add to the dish lastly.

Some add been flowers too.It can be fried and add to the CURRY.Neem flower 1tsp can be fried and add it to the CURRY.Only if it is for New Year otherwise needn’t
Another option is to prepare jaggery syrup and then to the CURRY.Melt it by adding1/4 cup water and filter it.Add jaggery syrup to the cooked  mango.

THAYIR SADAM/CURD RICE/DAHI RICE

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Among different rice preparation curd rice is an easy recipe one.Thayir sadam is served lastin the menu .South Indian meal meal will not end without curd rice.This is both in exotic menu as well as satvic menu.curd rice is offered in temples  also.During the month of Margazhiafter chanting Thirupavai and Thiruvampavai they give some rice variety as prasadam this is one such.
INGREDIENTS:
*Cooked rice 1cup
*Curd.  1/2 cup
*milk 1/2 cup.
For seasoning
*Oil 2 tbs
*Mustard seeds1/4 tsp
*urad dhal1/2 TSP
*curry leaves a few
*green chillies 2
*ginger a small piece chop or grate
*raw mango 1 tsp. Chopped
*coriander leaves chopped
*salt as needed.

METHOD
1.Cook rice. It should be mushy.so after cooking rice mash it with a laddle.
2.When it is cold add milk,curd and salt mix well.
3.To a small frying pan pour 2 tbs of oil then add mustard seeds when it splutters add urad dhal then add chopped chillies,curry leaves,ginger and raw mango and fry  a little and to the rice mixture..
Serve with pickle.
Some like to have with potato fry,some with okra fry and some with vengaya vadagam.

Variations
One can serve with grated carrot for more healthy version.
*can top with pomegranate to make it colourful too.
*green grapes or raisins can be added

Few tips
1.If you are going to consume after few hours more milk should be used with 2 or 3 tbs of curd
2.After mixing the rice should be loose.
3.Depending on your taste increase the or decrease the quantity of curd.
4. Never use hand for mixing as it will increase the sourness
5.While adding milk to rice see that the rice is cold..

As a side dish an easy method of preparing an easy pickle.
To cut raw mangoes add red chilly powder and required amount of salt.Mix well.If you want can add seasoning too.

DOLL DECORATION

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DOLL DECORATION

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It’s a long time since I have posted a DIY craft.Thought summer vacation will be the right time.Most kids will love to play with dolls and have fun with it.Decorating a doll for your child will be more fun.You can customise the dress for the doll.Here I have made a simple dress with easily available things at home.you can so it or can guide your child to do it as a craft.If you gift your child as a surprise too.

Things needed
*Blouse bits or any left over cloth after your stitching needs.
*Empty can (watch containers)
*Thread and needle
*Lace
*Doll

Method
1.one small piece of cloth(10cms by 15 cms).
2.another piece a bigger one(30cms by 60cms).
3. In the small piece of cloth make a hole in the centre.sew the edges.Now remove the head insert the piece of cloth and replace the head.Tie a thread around the hip to make the dress fit.
4.Now take the  bigger piece of cloth you can change the measurements according to your needs.Now gather small pleats .Put the skirt for the doll and can pull the thread of the dress according to the hip size adjust and fasten it.
5.Adjust the blouse and skirt.when it is ready keep in empty canand stuff cotton or sponge to make the doll stand erect.This will also increase the height of the doll.
6. Decorate with laces.
7.If you are gifting to someone else can keep it in a round tray.

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OKRA MANGO PACHADI/VENDAKAI MANGAI PACHADI

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Mango season reminded me to share a recipe with mango and ladies finger.This is a traditional Tirunelveli recipe.We have this dish served for marriages also we prepare this in special occasions where we need oru vaga curry. It’s simple and very tasty recipe.This goes well with sambar,rasam also for blackgram rice.

INGREDIENTS
Ladies finger/Okra_________500gms
RawMango. _______________1(medium)
Toor dhal__________________1/3rd cup
Onion______________________2
Turmeric Powder___________1/2 to1 TSP
Curry leaves________________a few
Oil
Mustard seeds_____________1/2 TSP
Urad dhal___________________1tsp
Salt as required.
Coriander leaves

Masala For Grinding
Coconut scrapings __________1/3rd cup
Cumin seeds_________________1/2 TSP
Red chillies___________________2or 3
Garlic pods___________________3or4

METHOD

*Cut ladies into small pieces.
*Grind all the  masala ingredients and keep it aside.
*Cook dhal and keep it separately.
*Chop onions.
1.Heat 3tbs. Of oil add mustard seeds when it splutters add urad dhal then add curry leaves.
2.Now add onions,ladies finger,cut diced mango and saute.After sauting add enough water to cook it.
3.Add turmeric powder and required salt
4.When it is cooked add cooked dhal mix well finally addthe grinded paste to it.Now add chopped coriander leaves.

Options
*If u don’t have raw mango can use tomotoes.
*Other option is to add tamarind extract instead of water.

GROCERY LIST (South Indian Cooking)

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In our homes we buy provisions every month.  When  the month begins we get the grocery which our family needs.The word “Annachi” flashes in my mind when I think of the word grocery. When I was small the provision list will be prepared by my mother and send to Annachi shop and he will send the things home.But in today’s life style buying provisions or grocery for the family has almost turned to be a family outing.Today there are super markets or stores where we get all under one roof.
We have different varieties of products,various brands with different composition also. We can choose as per our requirement and also buy according to our budget only thing we should have a list of what we are going to buy.
Instead of posting a recipe this time I thought of giving you all a list this will be useful for beginners.
Sentimentally when my mother writes the list she starts with turmeric powder and naturally I too follow the The balance of some provisions can be used  in the following month accordingly one can reduce the quantity. By usage one can find out the actual requirement.One can adjust the list depending on the family’s taste and habit.

Grocery list:
Turmeric powder_____50gms
Cooking rice____           5 to 7 KGS
Raw rice_______             2 KGS
Idli rice________              5 to 7 KGS
Basmati rice____            1 kg

PULSES /DAL.

Toordhal____________2kgs
Roundurad dhal_____2kgs
Moond dhal_________1kg
Channadhal_________1/2kg
Split urad  dhal_______100gms
Black gram dhal_______250 gms
Rajma_________________250gms
GreenPeas____________500gms
Green gram dhal_______250gms
Fried gram dhal________200gms
Mocha kottai__________200 gms
Fenugreek_____________100gms
Dhania________________100gms
Mustard seeds________100gms
Pepper________________50gms
Cumin____________,___,,_100gms
Sesame________________50gms

Sugar__________________2kgs
Jaggery__________,,,,,,,,,,,,,1/2kg
Semolina_____________1/2kg
Vermicilli_____________500gms
Cracked wheat________250gms
Saffron
Edible camphor both are optional
Cardomom_____________25gms
Cashews________________100gms
Raisins__________________25gms

Essence both vanilla and Rose.

FLOUR
Rice flour
Ragi flour
Besan
Maida
All these 1/2kg each
Corn flour______          200gms
Tamarind_ _____,         250 gms
Red chillies_____          250 gms
Crystal salt
Powder salt

Oil
Sesame oil
Coconut oil
Refined oil or Ground nut oil
Oil requirement depends on the family’s style of cooking.
Ghee___________250 gms
Butter__________200gms
Cheese

Sambar powder
Rasam powder
Chilli powder
Pepper powder
Chat powder
Masala powder
Kasuri methi leaves
Hing a bottle
All can be bought in small packets after using can store in fridge as it can be used the following months too.

Black pepper
Cinnamon
Cloves
Poppy seeds
Fennelseeds
Bay leaf
Star Anise
All these too very small quantity.

Coffee powder
Instant coffee powder
Tea
Health drinks like Boost,Horlicks etc

Sauces
Tomato
Chilli
Soy
These too will be for months .

Pickle
Jam
Papad
Vathal

Toilet Items
Tooth paste
Tooth brush
Bathing soap or gel
Shampoo
Razor
Shaving cream
After shaving lotion

Hand wash
Oral rinse
Washing soap

Washing powder
Dish washing liquid
Scrubber
Toilet cleaner
Tile cleaner
Dettol
Glass cleaner
Hit
Contact eye solution
Sanitary pads

Facial tissue
Kitchen tissue
Aluminum foil
Zip lock bags
Bindi
Mosquito repellent
Air freshener

If u have pets
Pet food
Brush
Shampoo

For Pooja
Oil
Match box
Cotton thread
Incence sticks
Dhoop stick
Sandal powder
Kumkum
Camphor. 

Easy to cook
Noodles
Pasta

I think almost I have written entire list  if I have missed just include it.

VAZHAIKAI PUTTU/PODIMAS

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We cook a lot curries with raw banana .Raw banana fry is the most common dish but today I am going to share with you a simple and easy recipe with it.This recipe requires very little oil. It’s very healthy dish and  has high nutritive value.

Ingredient
Raw banana___2
Onion ____2 or Shallots  few
Green chillies 2or 3
Coconut scrapings____2 or 3 tbs.
Oil ___3 tsp
Mustard___1 tsp
Urad dhal____1 tsp
Curry leaves ___a few salt_ as required

 

METHOD
1. Cut raw banana into two halves.cook in water.It should be cooked not mushy.That is it should be firm enough to grate or crumble.
3.When cool remove skin and grate them.
4.To  a pan first add oil then add mustard seeds when it splutters add urad dhal.
5.Now add chopped onions,green chillies and curry leaves.
6. When onion gets sauted add grated banana and coconut. Then add required amount of salt and mix well.
Serve with sambar rice with papad will be the best combination.
Optional: can add 2 or 3 pinch of asafoetida.

PARUPU URUNDAI KULAMBU

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As the name suggests parupu urundai kulambu is a traditional recipe.This is prepared with lentils.It is different in taste.
INGREDIENTS:

for the parupu urundai

Toor dhal or Channa dhal 200 gms
Or
Toor dhal alone 200 gms.
Onion2
Curry leaves a few
Oil 2 tbs
Green chillies or red chillies accdg to taste.
Salt
Coconut scrapings 2 tbs.
Method
1.soak dhal in water for 2 hrs.Grind red chillies with the soaked dhal.
2.Heat oil in a kadai.Add chopped onions,curry leaves and grinded dhal to it.Add required amount of salt to it.Mix well.
3.If needed add a dash of oil so that it doesn’t stick to the kadai.
4.Now add coconut scrapings too to it.
5. Remove from fire and when cool make as balls.
6.Keep in a steamer and steam for few minutes till it gets cooked.
Now the parupu urundai or balls are ready.

Now we can see the gràvy part.
INGREDIENTS
Tamarind a lime size.soak in water and extract pulp from it.keep aside.
*oil 2tbs
*mustard seeds 1/4tsp
*urad dhal 1/2tsp
*Curry leaves a few
*Tomato 2
*coconut scrapings 2 tbs
*Sambar powder 2 tbs
*Onion 2
Coriander leaves  chopped
Method:
1.In a  kadai heat oil add mustard seeds  after it splutters add urad dhal.
2.Now add onion,curry leaves and tomato ea.
3. Now add tamarind water to it then sambar powder and salt.
When it is done can add the coconut scrapings grinded to it.
4. Finally add parupu urundai sdeways one by one slowly.
5. When it gets cooked finally add chopped coriander leaves.
Serve with rice.