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Cooking Recipes potato cookery traditional cooking

POTATO KOOTU

Potato fry is a common recipe.But today I thought of sharing with you all a very traditional recipie which I learnt from my mother. Simple and easy one.

INGREDIENTS:

Potato cut into pieces :1 to 2 cups

Peas:1/3rd cup

Coconut scrapings: 3 to 4 Tbs

Green chillies:2 or 3 accdg to taste

Mustard seeds urad dhal for seasoning

cumin seeds :1/2 tsp

garlic:2 to 3 pods

Curry leaves a few

Salt as desired

oil :1 tbs

Method

  1. Cook and Peel potatoes then cut into cubes.
  2. Boil peas seperately.
  3. Grind coconut scrapings, cumin seeds ,green chillies and garlic pod into a fine paste.
  4. In a kadai put oil add mustard seeds urad dhal then curry leaves.
  5. Add potatoes and peas with required salt and little water.
  6. Then add the grinded masala to it.
  7. when it gets thickened remove from fire.

Side dish for rice.

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Cooking Recipes traditional cooking Uncategorized

BLACK GRAM DOSAI/KURUNAI DOSA

Among the dosa varieties this black gram dhal dosa is famous in Thoothukudi and Tirunelveli districts in TamilNadu India.Some call it mulu uzhundu dosa.

For ordinary dosa we use dehusked urad dhal. But for this dosa we use blackgram dhal that is with its skin.

Urad dhal itself is very good for women and this with skin is rich in proteins especially for teenage girls.

only three ingredients are needed for this batter.

Ingredients:

  • Rawrice/Parboiled rice-4cups
  • Blackgram dhal- 1 1/4cup
  • Fenugreek seeds 1 to 2 tbsp
  • salt as required.We can prepare batter both with raw rice and parboiled that is with idli rice.My mom prepares with raw rice and I too follow the same.If we use parboiled rice we should soak it for 2 hrs.If it is raw rice can grind it after washing no need of soaking.Same for black gram dhal no need for soaking because if we soak the skin will bcome off. we need the skin too so can wash and grind with fenugreek seeds.

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Method:

1.Grind rice into smooth fine paste.

2.While grinding black gram dhal add fenugreekalso and grind it to a soft batter.

3.Add salt and mix well

Allow the batter to ferment for 12 hrs.Next day when prearing mix well the batter. Keep dosa tawa and when it is ready take batter in a ladle por it in a tawa  in a circular motion.Sprinkle oil  when cooked flip it.Tastes good with sesame/gingelly oil.

Points to remember:

1.The batter will be black in color.

2.One can make crispy or thick dosa as per the taste.

3.Batter must be frothy and foamy.

4. Serve hot with onion chutney (kara chutney) and red chilli coconut chutney with a dash of sesame oil.

Onion Chutney (Kara chutney)

Ingredients:

1.Sambar onion (Shallot)-15 Nos remove skin.Easysoak for 10 mts in water it will be easy to remove skin.

2.Redchillies -4or5 accdg to taste.

3.Tamarind alittle

4. Garlic 5-pods.

5.Salt as reqd.

Put everything together in a blender and grind it for few seconds.If one does’nt like the raw smell of 0nion can saute the onion for few minutes and then grind it.

Red chillies coconut chutney

Ingredients:

1.Coconut scrapings -1/2 to 3/4 cup

2.Red chillies-3to5

3.Tamarind – a little

4.Salt as required

5.Garlic- 3 pod

6.Onion (shallot)-3

Grind  ingredients 1 to 4 first.when almost ready add garlic and small onion lastly and run for few seconds.

You may have a doubt that whether we can grind rice and dhal without soaking.yes we can.I do this way only.My husband and children likes to eat with dosa podi (Milagai podi,idli podi) with gingelly oil.This dosa is flavourful,soft and tasty.

Do try it and let me know.

 

 

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Categories
Cooking Recipes indian traditional cooking Uncategorized

CUCUMBER DHAL CURRY /VELARIKA PARUPPU CURRY

My native place is in Tamilnadu after marriage only came to Kerala and now settled here.Initially when I see  cucumber( not which is used for salads) I used to wonder how people use this in their cooking.In due course I learnt this from my friend.Keralites use this cucumber in sambar and in few other recipies also.

Today when I was talking with my cousin Latu about  our lunch I mentioned that I had prepared  cucumber kootu. Immediately she told that I should post this recipie in my blog.So I decided to post this recipie this week as per her request.Simple and easy recipie.

Ingredients:

  • Cucumber :1cup or 250 gms.
  • Moong dhal:1/3rd
  • Turmeric powder1/2 tsp

For grinding:

  • Coconut scrapings 1/3rd cup
  • small onion:3
  • Jeera:1/4 tsp
  • garlic:3pods
  • Grind all these ingredients into a paste
  • green chillies or red chillies  as desired (2or3)

Seasoning

  • Mustard seeds:1/2 tsp
  • urad dhal :1/4tst
  • curry leaves:a few
  • Oil for frying

METHOD

  1. Cook dhal with turmeric powder in pressure cooker and keep aside
  2. Cucumber should be peeled deseed and cut into cubes
  3. In a thick bottomed vessel put cucumber pieces add water and cook till it becomes transparent with little salt.
  4. When done add cooked dhal to it then grinded paste should also be added.
  5. Heat oil in a pan add mustard seeds when it splutters add urad dhal then curry leaves after frying add thi to the gravy.

Cucumber kootu is ready.Serve with rice.This can be prepared without adding  dhal  too.Rest of the preparation  the same.whatsapp-image-2016-11-20-at-10-37-16-pm

 

Categories
Cooking Recipes indian potato cookery traditional cooking

ALOO BONDA/POTATO BONDA

We have many fried snacks. LAnd all time favourite is Potato bonda.One can use only potato and onion for stuffing or can add carrot or peas according to ones taste.

INGREDIENTS:

  • Potato :11/2 kg
  • Onion: 2or 3
  • Curry leaves: few
  • Carrot: 1or 2.
  • Green chillies:2or 3/Or red chilly powder accdg. to taste
  • salt
  • Ginger grated:1/2 tsp
  • Coriander leaves finely chopped
  • Oil

Method:

  1. Boil or pressure cook the potatoes and peel them
  2. Mashwell.
  3. Heat oil in a kadai add mustard seeds when it splutters add urad dhal
  4. Add finely chopped onions,curry leaves,and saute a little then add grated carrot and ginger if you are adding boiled one then can add with potato.
  5. when done add mashed potato to the mixture add salt and mix well.
  6. Then add chopped coriander leaves
  7. Remove from fire and make it into small balls. keep aside.
  8. whatsapp-image-2016-10-30-at-9-01-46-pm

For Batter:

INGREDIENTS

  • Gram flour:1 cup
  • Rice flour 1/4 cup
  • chilli powder 1/2 tsp to 1tsp( accdg to taste)
  • salt
  • Asafoetida 1/4 tsp
  • Baking soda a pinch
  • Water 1/2 to 1/3 rd cup

Mix all the ingredients and make it as a batter.It must be flowing .

METHOD

  • Heat oil in a kadai for frying.To check if the oil is hot enough to fry bondas,put a drop of batter it will raise to the surface immediately then it is ready.Now reduce the flame to medium.
  • Take the potato ball dip in batter it should be coated well and then fry in oil till golden brown.Put in tissue paper for it to absorb oil.
  • Serve hot with chutney or sauce

If u r ginger can less the no. of chillies, can add accdg to ones taste.If for kids can use chiili powder itself.

A very nice snack to have with tea or coffee.

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Categories
Cooking Recipes indian Uncategorized

CARROT RICE

img_3650We have a number of variety rice  carrot rice is an easy one.We can say that it is lunch box special.It is kids special.

We can prepare in two ways.One is the pressure cooker method thepther one with the left  over rice.

INGREDIENTS:

  • Rice: 1 cup
  • Onion-1 or 2 sliced
  • carrot:3/4 cup cut in small pieces
  • Coriander leaves 1tbs
  • Bay leaf:1
  • cardomom a few
  • Vegetable masala powder:1 or 2 tsp
  • salt to taste
  • mint leaves few
  • Oil or ghee

FOR GRINDING:

  • Coconut:1/4 cup
  • Coriander leaves:1 tbs
  • Ginger: a small piece
  • Garlic 3 or 4 pods
  • Green chilly:1

p_20160929_072452

 

METHOD

Wash and keep rice aside

  1. Keep cooker in stove.Add oil or ghee.
  2. put bay leaf when it gets heated.
  3. add cardomom to it.
  4. Add coriander and mint leaves to it
  5. Add sliced onions and saute it.
  6. Now add cut carrot pieces to it
  7. Then add the ground paste to it and mix well.
  8. Add vegetable masala powder to it.
  9. Now add the washed rice to it and fry for few seconds.
  10. Now add water to it after adding salt to it.
  11. Close the lid  and keep for 2 whistles

Serve with papad and raitha.

Suggestions:

1.I have used Sonam masoori rice steam which I use daily for cooking.I used 2 cups of water and kept till 2 whistles.

2.Can use basmati rice but use water accordingly

3.If it is prepared with left over rice same steps from 1 to 8 steps have to be followedcan use grated carrot or if cut pieces boil and add before adding cooked rice.

4.For a variation can add sambar powder instead of vegetable masala.

5.If for kids can  fry nuts and add to it.

 

 

 

 

 

 

 

 

Categories
Cooking Recipes traditional cooking Uncategorized

Appam with vegetable stew

Appam is a very popular and traditional breakfast of south Indian states especially TamilNadu and Kerala. They say its also common in SriLanka.It is a type of pancake made with fermented batter.It is very soft in texture.It is round in shape with its centre part little bit fluffy and the sides little crispier.Can be also taken for dinner too.To prepare this we need a special curved shaped pan.We call it as appachatti. we get  pan made of iron but nowadays non stick pans are also available.We can eat this with sweet coconut milk,vegetable kurma, vegetable  stew, kadala curry and those eating eggs can eat with can eat with egg curry.

INGREDIENTS :

1.Raw rice-1 cup

2.Boiled rice-1 cup

3.Fenugreek seeds -1/2 tsp

4.sugar-1/2 tsp

5.coconut scrapings- 1/4 cup

6.urad dhal-1tbsp

7.baking soda 1/4 tsp(appa soda)

8. salt as needed

9.coconut water 1/2 to 3/4 cup

10.Bread slice -1

METHOD :

Wash rice, dhal and soak it for 6 to 8 hours also soak fenugreek seperately.After soaking grind both the rice with fenugreek seeds,coconut scrapings,sugar and bread slice.First use coconut water and then add more water as required for grinding.To the batter add salt  and allow it to ferment for  6 to 7 hrs.

An hour before preparing appams add soda  to it and mix well.The batter should neither be too thick nor  too thin.The consistency is that when we swirl round the pan it should go freely.

 

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Preparation:

Keep the appachatti on stove.When heated add few drops of oil for smearing the pan.

Pour a ladle of appam batter into the appa chatty and slightly twist around to spread the batter in the pan to make a circular shape. Smear few drops of oil.Close it with a lid. Only one side is to be cooked.The centre portion will be soft and the edges will be crispy.When done remove it.Serve with sweet coconut milk/veg kurma or veg.stew.

For coconut  milk: Extract coconut milk from coconut. it should be thick. add sugar  according to taste.Pour on cooked appams and eat.

Vegetable Stew:

Carrot,Peas,Potato -1 cup

Onion-2

Ginger and garlic paste-2tsp

chillies-2 or 3 as required

Coconut milk-Thick 1 cup

coconut milk thin -1 cup

corn flour-1 tbs

oil -2tbs

Mustard and urad dhal-1 tsp

coriander leaves chopped

salt as needed.

Method:

1.Keep pressure pan  on stove.Pour oil in kadai. Add mustard and urad dhal.

2.add onion and chillies fry a little.Add ginger and garlic paste.

3. add vegetables and  2nd milk to cook and salt.cover and cook.1 whistle is enough.

4. Now to 1 tbs. of maida or corn flouradd 1/2 cup water to make it slury. This helps the curry to become thick.

5.Now add 1st thick milk and cook for 30 sec. or else it will curdle.

6.mix well and add chopped coriander leaves.

Serve appam with stew and or coconut milk.

One can use 2nd extract milk or water to cook vegetables.IMG_3480

 

 

 

Categories
Cooking Recipes indian traditional cooking

CHANNA DHAL SUNDAL/SWEET PONGAL/PANAKAM

I thought of linking this post with culture and tradition. I was born and brought up in Tuticorin in Tamil Nadu then got married and now settled in Trivandrum Kerala.I am fascinated by the culture and tradition of Kerala.

In Kerala the Karkadam month in Malayalam ,Aadi in Tamil that is between July and August is observed as Ramayana month.This is the last month of the malayalam calender.During this month the epic “RAMAYANAM” is recited in homes and temples.The reading of Ramayanam starts on the first day of the month and ends on the last day.The Ramayanam read in kerala homes is “Adhyathma Ramayanam Killipattu” written by Thunchaththu Ramanujan Ezhuthachan by a famous writer.

The epic reflects Indian ethos and values.It portraits the divine birth,childhood and adolesence of Rama.Not only sprituality it is a commitment to our traditional custom and beliefs. Reading this will purify the mind.

Yesterday we had Ramayanam recital in our house.We had invited few people for it and it was a small gathering.Neivedyam was prepared by me for the pooja.Thus sharing the receipes with you.

SARKARA PONGAL/SWEETPONGAL.

Ingredients:

1. Rawrice-1/2 cup

2. Jaggery-3/4 cup to 1 cup

3. Ghee- 6 tbsp.

4. Cashews raisins-few

5.Cardomom powder 1/4 tsp

Method

  • Pressure cook the rice and keep aside.If needed can mash the rice after cooking.
  • Powder jaggery and heat with water in a thick bottomed vessel or kadai . Bring to boil.When the jaggery completely dissolves a filter it.Add cooked rice to it.
  • In a separate pan add 2 tsp of ghee add 2 tsp of ghee and fry cashews and raisins.
  • Cook in slow fire and slowly add the balance ghee to it.Stirring in between.
  • Water will be absorbed completely and the mixture will be thick consistency and will slowly leave the sides of the pan.Now add elaichi powder to it..
  • Color of pongal varies according to the color of jaggery.

Sarkara pongal is ready.

CHANNA DHAL SUNDAL/CHICKPEA SUNDAL

Ingredients 

1.White Channa-1/2 CUP

2. Grated coconut- 1/4cup

3. Oil- 3tbs

4.Mustard 1 tsp

5. Urad dhal 1/2 tsp

6.Redchillies -2 or 3(As desired)

7. Asafoetida 1/4 tsp

8.Curry leaves

9.Salt as required.

Method:

  • Wash and soak channa overnight.It has to soak for 6 to 7 hours.Pour enough water and salt.Pressure cook till it is soft.
  • Heat oil in a kadai add mustard seeds urad dhal, chillies,Asafoetida  and fry.Now add Cooked Channa to it.
  • Finally add coconut scrapings.
  • This chickpea has many benefits.One can prepare it with white or brown channa.This is made many festivals.

PANAKAM

Ingredients:

  • Jaggerry -!/4 cup
  • Lemon- 1.
  • Dry ginger powder-1/4 to 1/2 tsp
  • Cardomaon powder 1/4 tsp

Water -2 cups.

Method:  

Dissolve jaggery in water add sukku podi and keep it aside for 15 mts.

Filter it to it add lemon juice elachi powder cardomom powder.

Its ready.

You can increase or decrease the ingredients according to taste.IMG_3469

Categories
Cooking Recipes traditional cooking

Kathrika and Tomato kichadi (Egg Plant)

This kichadi is a combination of brinjal and tomato.In Tirunelveli side they call it as kochu or gosthu.It is a best side dish for idli/dosa.Some eat it gram dhal and white rice. some with venpongal. Few call it kalyana sambar.

Ingredients:

  1. Brinjal -4
  2. Tomato -4
  3. Green chillies- 4 (increase or decrease accdg. to taste)
  4. Onion-2(finely chopped)
  5. Asafoetida or Hing
  6. Cooking oil-2 tb
  7. Urad and mustard seed -1/2 tsp
  8. Coriander leaves-1tbs
  9. Salt as desired.

Preparation

  • Chop onions,tomatoes,curryleaves and coriander leaves and keep aside.
  • Cut brinjal and keep it in water to prevent discolouration.
  • Method :
  • Keep kadai put oil add tomato,brinjal and chillies for few minutes till tomatoes are soft.Then add water to it and cook well.
  • After cooking remove the excess water keep it seperately.
  • Put tomato and brinjal in a blender to get it as a smooth paste.
  • Heat kadai.Add oil put mustard and urad dhal when mustard seed splutters add curry leaves and onion.Fry till it is golden brown.
  • Now add the paste it.To it add the excess water which was kept asideand cook for few minutes.
  • If needed add more water .It has to be in pouring consistency.
  • Bring to boil.To it add asafoetida and chopped coriander leaves to it.

Variation

  • Can use only tomatoes alone.
  • When we use brinjal use tamarind extract for it .It will remove the sour taste too.Serve with idli,dosai with dash of sesame oil/gingelly oil

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