tag:blogger.com,1999:blog-34279366149352593902024-10-24T20:04:37.467-07:00This blog aims to take you on a journey through some of the popular dishes of Coimbatore and the authentic home cooking from this special town in South India. Hope you enjoy these recipes!Unknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3427936614935259390.post-65601140152409477362011-08-11T12:29:00.000-07:002011-08-11T12:29:42.956-07:00<span style="font-size: x-small;"><span style="font-family: Verdana;"><strong><span style="color: #46083e;">Ingredients</span>&nbsp;</strong><ul><li>Basmathi Rice - 1 Cup</li> <li>Tomato - 2</li> <li>Red Onion - 2 </li> <li>Cinnamon - 1 inch piece</li> <li>Cloves - 5-6</li> <li>Cardamom- 2 </li> <li>Coriander leaves - 1 big bunch</li> <li>Ginger - 1/2 inch piece</li> <li>Garlic - 4-5 cloves </li> <li>Green chilies -6</li> <li>Cumin seeds - 1/4 tsp</li> <li>Red onion - 1 small</li> <li>Grated coconut - 2 tbs</li> <li>Oil - 3 tbsp</li> <li>Salt</li> </ul><div>&nbsp;</div><div><span style="color: #46083e;"><b>Preparation</b></span></div><div>Wash and soak rice in cold water for 10-15 minutes. Put the coriander leaves, ginger, garlic, green chilies, cumin seeds, 1 small onion , grated coconut in a mixer and grind to a very fine paste. Heat oil in a pan. Add cinnamon, cloves and cardamom. Add thinly sliced red onions. When it turns pink, add thinly sliced tomatoes and saute for a while. Now add the ground masala paste and mix well. Saute till you lose the raw smell. Now add rice and mix well. Add 2 cups of hot water and salt to taste. Pressure cook for 10 minutes and serve hot.</div><div>&nbsp;</div></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-37992163230455910722011-08-11T12:23:00.000-07:002011-08-11T12:26:12.066-07:00<span style="font-size: x-small;"><span style="font-family: Verdana;"><strong><span style="color: #46083e;">Ingredients</span>&nbsp;</strong></span></span><br /> <span style="font-size: x-small;"><span style="font-family: Verdana;"><ul><li>Rice - 2 Cups</li> <li>Turmeric Powder - 1/4 tsp </li> <li>Lime - 1 Large</li> <li>Red Chilies - 5</li> <li>Channa dal - 1/2 tbls</li> <li>Urad dal - 1/2 tbls</li> <li>Curry Leaves - few Oil </li> <li>Salt</li> </ul><div></div><div><span style="color: #46083e;"><b>Preparation</b></span></div><div>Soak rice for 10 minutes and cook it with a teaspoon of oil so that the grains stay separate. Spread on a large plate and allow it to cool. Heat oil in a pan. Season mustard seeds, Channa dal, urad dal. Add curry leaves and red chilies followed by turmeric powder and salt. Add rice and then the juice of a lime. Mix well. Serve hot.</div></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-35009371796412496292011-08-11T12:10:00.000-07:002011-08-11T12:10:05.302-07:00<span style="font-family: Verdana;"><span style="font-size: x-small;"><strong><span style="color: #46083e;">Ingredients&nbsp;</span></strong><div><ul><li>Rice - 2 Cups</li> <li>Milk - 1 Cup</li> <li>Curd/Yogurt - 1 Cup </li> <li>Ginger (Finely chopped) - 1 tsp </li> <li>Green Chilies - 4</li> <li>Channa dal - 1 tsp</li> <li>Urad dal - 1 tsp</li> <li>Curry Leaves - few</li> <li>Mustard Seeds - for seasoning</li> <li>Coriander leaves - few</li> <li>Oil </li> <li>Salt</li> </ul><div></div></div></span><div><div></div></div></span><div><div><span style="font-size: x-small;"><span style="font-family: Verdana;"><span style="color: #46083e;"><b>Preparation</b></span><br /> Cook rice with 4 cups of water. Season mustard seeds in oil. Add channa and urad dal, followed by curry leaves and chilies. Add ginger. Mix milk and yogurt with rice, top with the seasoning. Add salt and finely chopped cilantro leaves. Mix well. Serve chilled. </span></span></div><div>&nbsp;</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-11715719307188925772011-07-11T12:18:00.000-07:002011-08-11T12:19:11.030-07:00<span style="font-size: x-small;"><span style="font-family: Verdana;"><strong><span style="color: #46083e;">Ingredients</span>&nbsp;</strong><ul><li>Red Onions - 4-5 Medium sized</li> <li>Channa Flour (Besan) - 1 Cup</li> <li>Rice Flour - 1/4 Cup</li> <li>Chili Powder - 1 tsp</li> <li>Baking soda - 1/4 tsp</li> <li>Asafetida - 1/4 tsp</li> <li>Oil - For Frying </li> <li>Salt</li> </ul><div>&nbsp;</div><div><span style="color: #46083e;"><b>Preparation</b></span></div><div>1. Choose Similar sized Onions for this and cut them into fairly thin circles. Be careful not to separate out the rings.</div><div>2. Sieve channa flour, rice flour , salt and baking soda together. Add chili powder and asafetida.</div><div>3. Add enough water to it to make a smooth batter without lumps. </div><div>4. Dip the onion slices in the batter and deep fry over medium flame till golden brown.</div><div>5 Serve hot with coconut chutney.</div></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-36457667987980604492011-06-06T12:32:00.000-07:002011-08-11T12:33:48.451-07:00<table bordercolor="#111111" cellpadding="0" cellspacing="0" style="border-collapse: collapse;"><tbody> <tr> <td><span style="color: #46083e; font-family: Verdana; font-size: x-small;"><b>Ingredients</b><ul><li>Gram flour - 1 cup</li> <li>Rice flour - 2 tbs</li> <li>Onions - 2 large cut into long and thin slices</li> <li>Green chilies - 5 chopped</li> <li>Coriander leaves - 1 bunch finely minced</li> <li>Red chili powder - 1 tbs</li> <li>Turmeric powder - 1 tsp</li> <li>Melted butter - 1 tbs</li> <li>Oil - for frying </li> <li>Salt to taste</li> </ul><div>&nbsp;</div></span></td></tr> <tr> <td><span style="color: #46083e; font-family: Verdana; font-size: x-small;"><b>Preparation</b><br /> Mix onions, green chilies, coriander and salt. To this, add gram flour, turmeric, chili powder, rice flour and butter. Add little water to make into a dough form. Heat oil in a pan. Put small bits of the dough into the oil and fry to golden brown color on both sides to get crispy onion pakodas.</span><br /> </td></tr> </tbody> </table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-6829384148542242602011-02-10T12:24:00.000-08:002011-08-11T12:25:23.783-07:00<span style="font-size: x-small;"><span style="font-family: Verdana;"><strong><span style="color: #46083e;">Ingredients</span>&nbsp;</strong><ul><li>Rice - 2 Cups</li> <li>Grated coconut - 3/4 Cup</li> <li>Cashew Nuts - 6-7 </li> <li>Red Chilies - 5</li> <li>Channa dal - 1 tsp</li> <li>Urad dal - 1 tsp</li> <li>Curry Leaves - few</li> <li>Mustard Seeds - for seasoning</li> <li>Oil (Use coconut oil for added taste) </li> <li>Salt</li> </ul><div>&nbsp;</div><div><span style="color: #46083e;"><b>Preparation</b></span></div><div>Soak rice for at least 15 minutes and cook it in 3 cups of water. After it is cooked, spread it on a large plate and allow it to cool slowly. Season mustard seeds in oil, add channa and urad dal, cashews, red chilies and curry leaves followed by the grated coconut. Saute for a while. Add salt and mix in the rice. Serve hot. </div><div>&nbsp;</div></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-27174626232494719822008-08-11T12:10:00.000-07:002011-08-11T12:12:38.298-07:00<span style="font-size: x-small;"><span style="font-family: Verdana;"><strong><span style="color: #46083e;">Ingredients</span>&nbsp;</strong></span></span><br /> <span style="font-size: x-small;"><span style="font-family: Verdana;"><div><ul><li>Onions - 2</li> <li>Tomato - 3</li> <li>Garlic - 2-3 Pods</li> <li>Red Chilies - 6-8 nos</li> <li>Tamarind- little piece</li> <li>Coriander leaves - few</li> <li>Salt - to taste</li> </ul><div></div><div><span style="color: #46083e;"><b>Preparation</b></span></div><div>Cut the onion and tomatoes into small pieces. Heat oil in a pan. Add the garlic pods followed by the onions and fry for a while. Add tomato and coriander leaves and fry further. Finally add red chilies and tamarind. Remove from heat and leave it for a few minutes. Grind into a coarse paste after adding enough salt to taste. Season with mustard seeds and curry leaves if required. </div></div></span><div></div></span><br /> <div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-38200140401176531052007-02-06T12:30:00.000-08:002011-08-11T12:31:27.018-07:00<span style="font-size: x-small;"><span style="font-family: Verdana;"><strong><span style="color: #46083e;">Ingredients</span>&nbsp;</strong><ul><li>Urad Dal - 1 Cup</li> <li>Rice Flour - 2 tbs</li> <li>Cumin Seeds - 1 tsp</li> <li>Pepper Corns - 1 tbs</li> <li>Curry leaves - few</li> <li>Oil - For Frying </li> <li>Salt</li> </ul><div>&nbsp;</div><div><span style="color: #46083e;"><b>Preparation</b></span></div><div>1. Soak urad dal for 1-2 hours</div><div>2. Grind it into a thick batter/paste.</div><div>3. Add all other ingredients and mix slowly. </div><div>4. Heat oil in a deep pan. Dip your hand in water and then take small quantity of the batter in your hands and forma hole in the center. </div><div>5. Put it in hot oil and fry till golden brown.</div><div>6. Serve hot with sambhar and coconut chutney.</div><div>&nbsp;</div></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-33395691188936896852007-01-11T12:19:00.000-08:002011-08-11T12:20:58.832-07:00<span style="font-size: x-small;"><span style="font-family: Verdana;"><strong><span style="color: #46083e;">Ingredients</span>&nbsp;</strong><ul><li>Potatoes - 4 medium sized</li> <li>Red Onion - 1 large </li> <li>Green Chilies - 4</li> <li>Channa Flour (Besan) - 1 Cup</li> <li>Rice Flour - 1/4 Cup</li> <li>Chili Powder - 1 tsp</li> <li>Baking soda - 1/4 tsp</li> <li>Asafetida - 1/4 tsp</li> <li>Coriander leaves - few</li> <li>Oil - For Frying </li> <li>Salt</li> </ul><div>&nbsp;</div><div><span style="color: #46083e;"><b>Preparation</b></span></div><div>1. Boil the potatoes, and mash them</div><div>2. Add finely chopped Onions, green chilies, little salt and coriander leaves to the mashed potatoes.</div><div>3. Mix thoroughly and make them into small balls.</div><div>4. Sieve channa flour, rice flour , salt and baking soda together. Add chili powder and asafetida.</div><div>5. Add enough water to it to make a smooth batter without lumps. </div><div>6. Dip the potato balls in the batter and deep fry over medium flame till golden brown.</div><div>7. Serve hot with coconut chutney.</div></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3427936614935259390.post-38631605494201864992005-08-11T12:37:00.000-07:002011-08-11T12:38:44.150-07:00<span style="font-family: inherit;">Ingredients</span><br /> <ul><li><span style="font-family: inherit;">Fine Suji - 1 Cup</span></li> <li><span style="font-family: inherit;">Sugar - 3/4 Cup</span></li> <li><span style="font-family: inherit;">Ghee - 1/4 Cup</span></li> <li><span style="font-family: inherit;">Milk - 1/4 Cup</span></li> <li><span style="font-family: inherit;">Vanilla Essence</span></li> </ul><span style="font-family: inherit;">Preparation</span><br /> <br /> <span style="font-family: inherit;">Heat ghee in a deep saucepan. Add suji and fry on medium heat. Stir continuously till the suji turns a little pink. Now add the Sugar. Stir for 4-5 minutes on low flame. Remove from flame add few drops of vanilla essence. Cool the mixture for about 5 minutes. Add the milk to the mixture little by little and form a thick dough. Shape the mixture into ladoos.</span>Unknownnoreply@blogger.com0