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.

POORI MASA LA

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We Indians have varieties of food for breakfast. The one an all time favorite for many is poori and potato masala.This curry  can be eaten with chappathi also.

INGREDIENTS
FOR MASALA

*Potatoes _3 to 4
*Onion _2 to 3
*Tomato_1
*Green Chillies_3 to 4 slit
Gra flour_2 tbsp
Oil .
Salt as needed
Turmeric powder_1/2 TSP
Method.
1.wash and pressure cook the potaoes.
When cooked pee and mash it.keep aside.
2.To a k adai add 2 or 3 tbs.oil add 1/4tsp mustard seeds when it splutters add urad dhal .
3.when fried add sliced onions,tomatoes,slit green chillies,curry leaves and fry
4. Now add little water so that  it cooks.
5.Now add mashed potatoes.
6.In a bowl put the gram flour little turmeric powder,salt add little water to mix well.
7. Now add this to the CURRY.
8.The CURRY will thicken .
9.Finally add chopped coriander leaves.

POORI
It is a very popular deep fried Indian flat bread.In South India Pooris are always there in the menu during festivals and marriages.
INGREDIENTS
*Wheat flour_2 cups
*sooji_1 to 2 tbs
*salt_accdg to taste
*oil or ghee1 TSP
*water for mixing the dough
*oil for frying
METHOD
For kneading dough.
1.Take 2 cups of whole wheat flour,sooji,salt and oil.
2.Pour water little by little and mix it to make a dough.
3.Knead it well.The dough should not be too soft but a little stiff.
To make Pooris.
4.Make small to medium size balls.Now take a ball and roll out as Pooris using rolling pin.
The circles should neither be too thick or thin.
5.Apply oil instead of dusting flour.This will not spoil the oil with the flour dust.
6.Keep kadai  and pour enough oil to fry Pooris.
7.Heat oil. To check the right temperature of the oil put a small piece of dough into it.It will rise immediately. It should not be browned.
8.Slide the poori from one side and after a second press with a slotted laddle. It will puff up well.Drain in atissue paper.
Serve hot with CURRY.
Dough consistency is very important. If the dough is too hard or sticky Pooris will be too hard.Too soft means it will be very soft.
Do not rest the dough for a long time.It will absorb more oil.
Can add a1/2 TSP sugar to get golden colour Pooris.
If u add dry methi leaves to the dough then it’s methi poori.

KEERAI KADAYAL/KADANCHA KEERAI

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We have different receipes with keerai.Today I thought of sharing a simple and traditional recipe with few ingredients. This recipe with ghee is very good for children.I have done with Arai keerai but palak or siru keerai or mula keerai or spinach can be used.
INGREDIENTS
*Spinach or Arai keerai 1 bunch
*Garlic 4 cloves
*Green chilly 1
*Tomato 1
*Water 1/2 cup
*Salt as needed
For frying
Oil 2 tbs
Mustard seeds 1/4 tsp
Urad dhal 1/2 TSP
Curry leaves a few

METHOD
1.Clean the Greens and remove the dirt and sand by keeping in water for sometime.
2.Remove from water and keep aside.
3.Now in a saucepan or kadai putgreens,garlic,tomato, chilly with water and cook for  few minutes.
4.When done remove from fire and allow it to cool.
5.Put in a blender and make it into a fine puree adding salt to it.
6.Keep in a bowl.
7.In a pan take 1 to 1 tbs oiladd mustard seeds when it splutters add urad dhal then curry leaves to it when fried add to the Greens puree.

Serve with rice with a dash of ghee.

Options
1.Some add 1onion too.
2.If you are giving for small children can avoid green chillies.
3. Instead of putting in a blender can use keerai mathu for mashing it.
Can add a pinch of sugar while cooking greens to retain its color.

RIDGE GUORD /PEERKANGAI GOSTHU

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We have many accompaniment forIdlis and Dosas.Coconut chutney and sambar are common side dishes.Ridge GUORD gosthu is an easy one. Those who are allergic to brinjal can have this side dish.
Peerkangai has many health benefits. This is rich in dietary fibre and vitamins.It aifs in good digestive system.
INGREDIENTS:
Peerkangai/Ridge guord chopped_ 2cups
Shallots_10 to 15Nos or
Onion_ 2Nos.
Green Chillies 2 or 3 accdg. to taste
For frying:
Oil_ 1 to 2 tbs
Urad dhal_1/2 TSP
Mustard seeds 1/4 TSP
Curry leaves a few
Coriander leaves finely chopped 1 to 2 tbs.
Hing 2 pinches
Salt as required.

METHOD
1.Wash ridge guord and peel it’s skin and chop it.
2.Keep a wok or idli container  to cook it.This will cook quickly.
3.When cooked remove from fire and when it cools put in mixer with green chillies and make it a paste.
4.Heat a pan drizzle oil to it.Temper with mustard seeds,urad dhal to it add curry leaves and then add onions fry till it turns pinkish.
5.Now add the grounded ridge  guord with little water with required salt and asafoetida powder.Allow it to boil.Add coriander leaves.
6.When it is ready serve with idlis.

Optional:
Can add tomatoes or tamarind  pulp to it

RAVA KESARI

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My happiness knew no bounds when I got the message of 1 yr.Anniversary Achievement by WordPress.So I  decided to celebrate this occasion by sharing a sweet receipe
I take this opportunity to thank my fellow bloggers,friends and family members for the support extended to me.
This is a simple recipe

Ingredients

*Rawa- 1cup
*Kesari Powder 2 pinches
*Water_3cups
*Sugar_1 to 11/2 cups
*Ghee 4 tbs.
*Cashews_ a few
METHOD

1.Fry the cashews in one tbs. Gheeand keep aside.
2.Fry the rava golden brown.
3.Take 3 cups  of water and boil it.Add kesari powder to it.

4.To the fried rawa add the boiling water slowly with one hand and keep on stirring with the other hand.See that no lumps are formed.
5.When the rawa is cooked add sugarpp.
6.mix well and keep on stirring.
7.Add ghee to the mixture
8.The mixture will leave the sides of the
Vessel add fried cashews and cardomom powder.
9.Put  in greased plate.can cut into desired shape or serve in a bowl.
Tips
1.Can add pineapple essence to it.
2.Add sugar only after rawa iscooked
3.Can refrigerate for 1 or2 days.
4.When you reheat it add little ghee to it.

KEERAI CHARU/KEERAI THANI CHARU

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We can prepare different dishes with greens.This is an easy recipe also very healthy one.
INGREDIENTS:
Arai keerai chopped- 1cup
Onion_1 chopped
Garlic_4 to 5pods chopped
Red Chillies_3 or 4
Tamarind_a goose berry size
Oil for frying
Salt as required

METHOD
1.Clean the keerai by removing the roots.Wash to remove soil from it.Chop it finely.
2.Heat oil in a kadai add mustard seeds when it splutters add urad dhal and fry.
3.Now add red chillies after a while add chopped onions and garlic saute for few seconds.
4.Now add chopped greens it.
5.Now add tamarind water extracted from tamarind appr.1 to 2 cups.
6.Add salt.
7.Allow it to boil for few minutes. It is ready to serve.
Serve with pottukadadalai chutney for rice.

Pottukadalai chutney:
INGREDIENTS:
Pottukadalai : 1 cup
Red chillies :2 or 3.
Salt as required
METHOD
Grind all these ingredients in a mixi..
This is in powder form can store for a longer period.
Before serving take little powder mix with water so that it is in  chutney form.
Another variation is that you can add two pods garlic with little coconut scrapings and grind in a jar.chutney is ready.

BITTERGUORD /KARELA/PAVAKAI FRY

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As the name suggests the taste is the most bitter among all fruits and vegetables. It can be used as both medicine also as food. This is a simple recipe made in South Indian style goes well with plain rice or as a side dish with rasam rice,sambar rice and even for curd rice.

Ingredients:
*Bitterguord -2 or 3Nos
*Onion-3 Nos
*Tomato-3 Nos
Jaggery3 to 4 tsp
Chilly Powder1tsp
Turmeric Powder 1/4 tsp
Mustard swwds1/4 tsp
Urad dhal1/2/tsp
Hing a pinch
Oil
Salt as required

METHOD:
1.Remove the seeds and cut the bitterguord into cubes.
2.In a kadai first put oil then mustard seeds and when it splutters add urad dhal.
3. To it add CURRY leaves
4.Add chopped onions and bitterguord and fry them.
5.After sometime add tomatoes,them add turmeric powder,chilly powder and required salt and fry well.
6.When almost done add jaggery and mix well. Fry till everything mixes well.

If for diabetes patients need nor add jaggery.

MIXED VEGETABLE SOUP

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Soups are always nourishing and healthy. It  will be comforting and filling.
The flavour and taste of the soup will depend on the vegetables you add.For this simple recipe of vegetable soup I have added few vegetables but you can increase or decrease the amount you want,you can use the veggies of your choice.

INGREDIENTS:
Potatoes: 2
Onions:2
Beans :few
Carrot :2
Peas:few
Cabbage
Cauliflower few florets
Garlic : a few
Ginger a small piece
Butter:2 tbs

METHOD
1.In a pressure pan first put 2 tbs of butter or oil. Add onions and saute for few minutes.
2.Now add tomatoes.
3.After few minutes add all the cut veggies and saute for few minutes.
4.Then add enough water and close the lid.Also  can add 1/2 a TSP of sugar.
5.Allow for 2 whistles
6.When cool put it in a blender till it is smooth.
7. Now can add pepper and salt.
8. If you transfer it to the pressure pan and boil for few minutes  itvwill blend well.
9.Serve hot with fried bread crumbs.
This is a thick cremy soup.

IDLI UPMA/LEFT OVER IDLY UPMA

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I have already given the recipe for left over curry.(PAZHANG CURRY).Now I thought of sharing this simple and easy recipe with left over idlis or even can make a batch of fresh idlis cool it and then prepare it.It is very common in South India.

Ingredients:
*Crumbled Idli from 5 to 6 Idlis.
*Big Onion- 2 or 3but if you use Shallots it will be more tastier.
*Green Chillies -2 to 3 or can use both green and red chillies.
*Curry leaves- a few
*Mustard seeds- 1/2 TSP
*Urad dhal_ 1 TSP
*Oil – For frying
*Hing a pinch.

Method:
1.Crumble the idlis with your hand.Or put in mixer just whip it once.If you have made fresh batch allow it cool and then crumble.
2.Heat 2 to 3 tbs. of oil in a kadai.(sesame oil will be best).
3.Add mustard seeds when it splutters add urad dhal green cllies, onion and curry leaves.
If you want to add  dosa
podi add now
4. Now addcrumbled idlis and check for salt if needed add salt.
Optional:
Can add turmeric powder and coriander leaves

VAZHAITHANDU SALAD/BANANA STEM RAITHA

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Vazhaithandu refers to banana stem or plantain stem.It is very healthy.There are lots of benefits if we eat banana stem.It is very effective against kidney stones. Provides relief for constipation.It is enriched with iron and Vit. B6.

Ingredients
*Vazhaithandu – 1cup
*Curd –  3/4 or 1 cup
*Chillies -1 or 2
*Curry leaves _ a few
*Oil  – 1 tbs
*Urad dhal  -1 tsp
*Mustard seeds – 1/2tsp

METHOD
1.First remove the skin that is outer ring of banana stem.
2.There are two ways to  cut the stem.One cut in circles to remove the extra fibre.
The other one is to chop the banana stem and soak it in curd and I’d you immerse a sticker a  handle of the spoon into the curd mixture and circulate it the extra fibre will come in the spoon.
3. Soak the chopped pieces in buttermilk or lemon juice to retain its color.
Two ways for preparing the salad.
One can eat this as a raw salad.
The other way is to cook the  chopped banana stem in buttermilk for few minutes. Then add the seasoning to it.

Optional:
Can grind green chillies in 2 tbs coconut scrapings and mix in raitha.