Indian recipe corner

Ladies finger stir fry

2011-11-12T19:20:00.001+08:00

Ladies finger - stir fry

Ingredients
Baby ladies fingers - 400gm
tomato - 1/2 or a small one
cumin seeds - 1 tspn
dry red chilli - 2 or more to your taste
turmeric powder - 1/4 tspn
salt - to taste
oil - 4-5 tspn ( till seed oil preferred)

Ladies finger - stir fry

Method

Wash the ladies finger and pat dry. Spread on a newspaper to absorb any extra moisture. Meanwhile make a paste of tomato, dry chilli, cumin seeds, turmeric powder in a blender. Once the ladies fingers are thoroughly dry, cut into slit pieces. Heat 2 tspn oil in tava. Add the paste first, with salt. When tomato is much cooked and the raw smell is gone add the vege and mix well. Pour the remaining oil and stir fry then and then. Need not close the lid. Stir fry till the vege is cooked. Serve hot with chapathi or goes well with any sorts of rice.

Noted: Extra care must be taken to not allow any moist in vegetable before cook or it will spoil the flavour of the dish.

Capsicum stuffed with Macaroni

2011-08-08T13:05:00.001+08:00

Capsicum stuffed with Macaroni

Ingredients

Macaroni (Different shapes) - 2 cups

Frozen mixed vegetables - 1 cup

Salt to taste

Red Chilli flakes - 2-3 tsps

olive oil - 1 tsp
cheddar cheese - 1 cup
Capsicum - 4-5 depending on the size (Smaller preferred)

Method

Cut the top of capsicum and remove the seeds inside it so that the capsicum is empty and is like a cup. Wash it and keep aside.

Stuff preparation: In a pan bring water to boil. Add salt and olive oil and then add the macaroni of different varieties to it. Allow it to get cooked. Meanwhile in a pan saute the frozen vegetables and keep ready. Once the macaroni is cooked, drain if there is excess water and add them to the vegetables. Add enough salt and chilli flakes. Saute well and the stuff is now ready.

Fill the capsicum with this stuff and close it with cheddar cheese. Microwave in high for 4-5min till cheese melts.

This dish will be fine for dinner and can be attractive to guests especially sudden guests also as this dish can be quickly prepared.

Aval Uppuma (Flaked Rice Uppuma)

2011-07-28T12:56:00.000+08:00

Avul Uppuma

Ingredients:

Aval (Flaked rice)- 1 cup
Big onion - 1
Green chili- 2
Curry leaves- 10
Coriander leaves- few to garnish

Bengal gram dal - 1/2 spoon
Mustard and Urad dal- 1/4 tsp
Turmeric powder- 1/4 tsp
Lemon juice-1 to 2 spoons
Oil - 1 spoon
Salt to taste

Method:

Wash the flaked rice in water. Drain the water immediately as they might get smashed. Steam cook the Aval in a idly cooker or in idly molds for 3-5 minutes and keep aside. Heat Oil in a pan. Add Mustard seeds, Urad dal and Bengal gram. Once it splutters add onion, green chili, curry leaves. Fry till onion turns into golden brown. Then add cooked aval, salt, turmeric powder, lemon juice. Saute it for 2 minutes in low flame.

Flaked rice Uppuma

Finally garnish with coriander leaves and mix well and saute for a minute more. Now its ready to eat. It is mostly taken for breakfast or evening snack as it is a very light meal rich in fibre. It gives lots of calories and satiety and high in carbohydrate. It is also referred as Beaten rice or poha or powa.

Recipes with Mango

2011-05-31T09:53:00.002+08:00

Mango

Being summer, its time for mangoes. There are lots and lots of recipes using mangoes. This is the right time to go for mango recipes. These recipes last for long when refrigerated due to its tangy content.

Mango Jam

Peel off the skin of sourless raw mangoes bring the pieces to boil. Add sugar syrup to it and continue boiling till a paste like texture occurs. Homemade mango jam is ready. Goes well with idly and chapathi.

Aamchur powder

If you have sour mangoes, then grate it and powder it. Homemade Aamchur powder is ready.

Mango Syrup

Smash the boiled skinless mangoes, add equal amount of water and twice the amount of sugar and mix well as on the stove. After sugar melts, allow i to cool and pack in bottles to refrigerate. Homemade mango syrup is ready. For every spoon of syrup, four glasses of water can be added to get an yummy mango juice.

Note: Know the health benefits of mangoes

Spicy egg masala

2011-05-24T22:35:00.001+08:00

Spicy egg masala

Ingredients
Boiled eggs - 4
onion - 1
ginger paste - 2 tsp
salt to taste
garam masala - 1/2 tsp
chilli/pepper powder to taste
oil - 2 tsp

To garnish
corriander leaves - handful
sliced cucumbers
olives

spicy egg masala

Method

Slice the onions lengthy. Slice the boiled eggs. Heat oil in pan. Add onions. Saute it and add ginger paste, salt. Mix well an add sliced eggs. Add garam masala and chilli or pepper powder. Mix well carefully. Allow in simmer for 10 minutes with then and then stir. Can add fennel seeds if required.

Now garnish with corrianer leaves an others. This is a fast recipe to please sudden guests during lunch.

Tip: Wet the knife with cold water before you slice the knife.

Strawberry Smoothie

2011-05-14T11:09:00.008+08:00

Ingredients

Ripen strawberries - 4 cups
Plain yogurt - 1 cup
Fresh orange juice - 1/2 cup
Sugar - 1 tbs

Method

Add the hulled strawberries to a blender. Add the yogurt, orange juice, and sugar. Process it on the high speed till the puree is well-blended. Taste the mixture and sweeten with more sugar, if you wish.

Note: Adding orange juice enhances the taste of smoothie. This is a quick recipe of 15 minutes to refresh your day.

Egg salad

2011-05-05T22:33:00.001+08:00

Egg salad

Ingredients

Boiled eggs - 2
Capsicum as cubes - 1 cup
Baby corn - 4
virgin olive oil - 1 tsp
salt to taste
pepper to sprinkle
mint leaves to garnish

Method

Slit the boiled eggs into thin slices. Before cutting egg, wet the knife to have perfect slices. In a pan, add olive oil and then add capsicum and slit baby corns to it. Stir well for a minute and remove off from stove. Mix eggs along with. Sprinkle salt and pepper. The salad is ready to eat.......

Mango rice

2011-04-11T11:11:00.003+08:00

Mango Rice with yam fry

Ingredients

Green Mango - 2
Basmati rice - 1 cup
red chilli - 3
salt to taste
gingelly oil - 8 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch
urad dal - 3 tsp

Method:

Rinse and cut the mango ino small pieces and grind it coarsely along with two red chillies. Keep aside. Pressure Cook basmati rice (1 cup rice - 2 cups water). In a pan , heat oil, add musturd seeds, curry leaves. when it spurts add urad dal and red chilli. When Urad dal turns red add the coarse mango paste to it. Add salt. Mix well and simmer the flame. Closing the lid is recommended. When oil starts coming out, add the cooked rice to it and mix well. Tangy and spicy mango rice is ready to serve. Serve hot with any hot chips like potato, tapioca. I used deep fried yam as its side.

Egg mini balls - Muttai Panyaram

2011-04-07T11:00:00.000+08:00

Egg mini balls

Ingredient

Egg - 6
onion - 2 ( big in size)
green chilli - 3-4
turmeric powder - 1 tsp
salt to taste
corriander leaves - handful
corn flour - 1 tsp
oil - to saute

Method:

Chop onions, chillies, corriander leaves into finer pieces. Mix all the ingredients in a bowl till white and yellow are mixed well in equal consistency. Heat the paniyara kal. Add a bit of oil to all cups and add the batter like mix in each cup. Then and then turn it out till it is roasted on all sides.

This is a quick meal and can be served hot to immediate guests also.

Vallarai paruppu masiyal

2011-04-01T10:38:00.004+08:00

Vallarai paruppu masiyal

Ingredients

moong dal - 150 gm
vallarai spinach - 50gm
shallots - 8
tomato - 2-3
tamarind pulp - a cup
gingelly oil - 1 cup
salt to taste
turmeric - 1 tsp
sambar powder - 5 tsp
cumin seeds - 1 tsp
garlic cloves - 3

To Tamper

gingelly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method:

Cook moongdal in pressure cooker and keep aside. When it cooks, smash it slightly. Clean and rinse the spinach leaves. In a pan add a spoon of water and bring the leaves to get half - cooked closing the lid of pan. Allow it to cool. Meanwhile, rinse tomatoes and make a paste of tomato, cumin seeds and garlic cloves. Keep aside. Now peel the skin of shallots and rinse it. Cut it into smaller pieces.

Heat some oil in tava. Once the oil is warm, add shallots. Stir till they split, now add the tomato, cumin, garlic paste with salt and turmeric. Stir well till the paste sets separating oil from it. Add sambar powder to it and mix well. Make a paste of the half-cooked spinach and add to it. Mix well and close the lid. Stir then and then. After you sense the aroma of spinach with cumin flavour add the cooked dal and tamarind pulp. Mix well. Close the lid. Allow to cook for 10 more minutes. The dish is ready. Tamper and garnish it with curry leaves.

The dish goes well with rice adding a spoon of ghee. This is a great healthy masiyal for kids and is recommended to feed them atleast once in a month. View the health benefits of Vallarai spinach for reference....

Note: The tamarind pulp can be replaced by coconut paste also. Both of them aid to avoid the bitterness of the spinach.

Cheeni pala(unripe Jackfruit) curry

2011-03-10T18:36:00.002+08:00

Cheeni pala curry

Ingredients
unripe jack fruit - 500g
onion - 1
turmeric powder - 1 tsp
curry masala powder - 2-3tsp
chilli powder - 1 tsp
salt to taste
oil - 5 tsp

Unripe Jack fruit

Method

cheeni pala curry

Apply oil to hand and cut the unriped jackfruit into small pieces. It is recommended to apply oil to hand while cutting as the vegetable will be sticky and pricky. The vegetable holds tender seeds within its clusters which are smoother enough to be cut. Cut the onions into big slices. Heat oil in pan. Add onions and saute it. Now add the vegetable, salt, turmeric powder, chilli powder and curry masala powder. Mix well. Close the lid of pan and simmer the stove. It takes 10 -15 minutes to get cooked. Stir then and then. Garnish with corriander leaves finally.

This type of curry tastes like mutton and is a feast to veggie lovers. Nutional benefits of unriped jackfruit can be learned from here....

Snakegourd curry with Brolotti bean

2011-02-09T15:25:00.001+08:00

Snakegourd curry with Brolotti bean

Ingredients
snakeguard - 500g
brolotti bean - 200g
salt to taste
turmeric powder - 1 tsp

For Paste
gratted coconut - 100g
green chilli -1 or more ( to your taste)
cumin seeds - 1 tsp

To Tamper

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves
Asafoetida a pinch

Method:

Rinse and slit the gourd. Remove the seeds and cut into small pieces. meanwhile on the other side, wash and soak the brolotti for an hour and steam or 1 whistle and keep aside. Now in a pan half cook the gourd and add the bean to it. Add salt and turmeric powder. Mix and stir in low flame. Close the lid of pan and allow to cook for 5 min. and add the coconut, chilli, cumin paste. Mix and stir well. Again close the lid and cook for 5 min or more till the paste sticks to the vege. In a small pan tamper the given tampering ingredients and pour over the dish. Mix and is now ready to serve. This curry is same as doing the snakegourd kootu with raw channa dal.

Goes very well with rice, chapathi and is a nutritious diet due to addition of brolotti bean.

Eager to know the health benefits of brolotti bean? Go ahead to click here...

Note: For this type of 'kootu' oriented dish, coconut oil serves best to tamper as it excels the taste more...

CCM Medley thuvaiyal

2010-10-15T14:11:00.001+08:00

C- Corriander C- Curry M- Mint Medley thuvaiyal

Ingredients

corriander leaves - 1 cup

curry leaves - 1 cup

mint leaves - 1 cup

corriander seeds - 3 tsps

channal dal - 1 tsp

jeera - 1 tsp

pepper - 1 tsp

asafoetida - 1/2 tsp

fenugreek - 10 seeds

red chilli - 2-3

gingelly oil - 3 tsp

sal to taste

Method

Heat the pan with 1 tsp of oil and roast all the ingredients except the leaves. After a good saute before they turn dark brown, remove them from pan to a plate and let it cool. In the same pan now add the rinsed leaves and fry in low flame till the leaves shrinks and colour changes to dark green. Now remove them from pan to a plate and allow it to cool. Now grind the roasted ingredients except the leaves. After a coarse grind add the leaves also and grind alltogether. Add enough salt and mix well.

After you transfer to a owl add 2 tsp of gingelly oil over it to give additional flavour. This thuvaiyal goes well with pot of hot rice or idly or also as a spread in bread.

Note:

Health Benefits of Corriander Leaves

Health benefits of Curry leaves

Health benefits of Mint leaves

Peerkangai sorakkai puli kootu - Ridgegourd bottlegourd Gravy

2010-10-01T15:54:00.001+08:00

peerkangai sorakkai puli kootu

Ingredients
ridge gourd - 3
bottle gourd - small - 1
shallots - 8
tomato - 2
garlic - 8 pieces
chilli - 1-2 on your taste
turmeric powder - 1 tsp
sambar powder - 3 tsp
salt to taste
gingelly oil - 4 tsp
Tamarind pulp - 50 ml
coconut milk - 5 tsps

To Tamper

gingelly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Peel the skin of ridge gourd and bottle gourd, remove its seeds, rinse off and cut into tiny pieces. Cut shallots , garlic and tomato also into tiny pieces. Slit chilli into two. Heat oil in tava. Add shallots and garlic. allow shalots to slit and then add tomato. Add salt and allow tomato to get smashed. Now add turmeric powder, sambar powder. Mix well and allow till oil seperates and now add the vegetables. Add little water as ridgegourd itself will let out water. Close the lid. Stir then and then till the vege gets cooked. Add tamarind pulp. Leave for 2-3 boils and add coconut pulp. again leave for 2-3 boils. Check the salt and then tamper it. This gravy stands on the flavour of ridge gourd and is very tasty as a side for Idli and also rice.

Note: Bottlegourd can be replaced by prawns also.

Mushroom masala dosa

2010-09-23T08:53:00.001+08:00

mushroom masala dosa

For dosa
Dosa recipe

For mushroom masala

Ingredients
button mushroom - 6 pieces
onion - 2 big pieces
oil - 2 tsp
chilli powder - 1 tsp
salt to taste
turmeric powder - 1 tsp
curry leaves to tamper

Method

Soak the mushroom in water for 10 minutes to get its dirt removed. rinse well and fine chop it into very tiny pieces. Also fine chop onions. Heat oil in tava. Add curry leaves. When it is roasted add onions. Stir well till onion splits and add mushroom. Add salt, chilli powder and turmeric powder. Mix well and close the lid. Once the mushroom sweats open the lid, stir again and keep on stirring with lid open till they get roasted and there is no water. The stuff is now ready to keep in dosa.

Heat the dosa pan. When the pan is hot enough, pour the dosa batter and spread it in circular motion till it is a thin layer. Apply gingelly oil and place the stuff in the center as a diagonal to the dosa circle and close the lid of dosa pan till cooked. Open and remove the dosa by carefully rolling over the stuff. This dosa goes very well with corriander chutney or green all purpose chutney.

Tips:

Sometimes dosa refuses to come out of its pan. For crispy and easy removal these tips can aid you.

When dosa pan is hot enough, add a spoon of gingelly oil and a spoon of salt. spread it all over the pan. Allow for a second and wipe off and then pour batter.
When dosa pan is hot enough scrub the pan with half onion well and then pour batter.
When dosa pan is hot enough scrub the pan with half potato well and then pour batter.
When dosa pan is hot enough add a spoon of gingelly oil and add spit ladies finger and fry for 1-2 minutes for more crispy dosa.
When dosa pan is hot enough scrub it with a ball of tamarind.
And gingelly oil is always preferred by me for dosa for its flavour and aroma.

Creamy Tomato Soup - easy to cook recipes

2010-09-23T08:28:00.001+08:00

Creamy Tomato Soup

Ingredients
Tomato - 1
cumin seeds - 1 tsp
pepper - 1 tsp
turmeric powder - 1 tsp
salt to taste
water - 2 cups
whipped cream - 3 tsp
minced lettuce - handful
minced carrot - handful
mint leaves to garnish

Method

Blend tomato in a mixer along with cumin seeds and pepper. Bring the paste to boil in a pan with water. Add salt, turmeric powder. Allow till foam appears and boils well. Off the stove. Transfer it to a bowl. Add cream and garnish with lettuce, carrot and mint leaves. This creamy soup is very favourable for kids and give them as soon as they are back from school before going for dinner.

Apple pakkoda - Easy to cook snacks

2010-09-20T09:25:00.001+08:00

Ingredients
grated apple - 1/2 cup
gram flour - 1/2 cup
sooji - 1/4 cup
rice flour - 1 tb spoon
chilli powder - 1/2 tsp
oil to deep fry
salt to taste

Method
Except oil mix all the ingredients in a bowl with little watter to make a thicj batter. Make it into small balls. Heat the oil in pan and deep fry it. Yummy nutirtious evening snack for tea is ready. If you want more spice add more chilli powder.

Paruppu keerai masiyal

2010-09-17T20:04:00.003+08:00

Paruppu keerai masiyal

Ingredients
spinach ( thandu keerai) - 1 pkt (of 25-30 stems in a bunch)
thoor dal, moong dal - 1/2 cup each
garlic - 6-8 pieces
shallots - 10
tomato - 2
sambar powder - 3 tsp
turmeric powder - 1 tsp
salt to taste
cumin powder - 1/2 tsp

To Tamper
gingelly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Rinse the spinach in running water. Drain and check for any worm infected leaves. Remove them. Eliminating the thich part of stem, cut the spinach into small pieces. Chop shallots and garlic into small pieces. In pressure cooker rinse the dal and add 2 cups of water to it. Also add the spinach, chopped garlic, shallots and turmeric powder. Smash the tomato in hands and add as such. Mix well and pressure cook for 2 whistles. Allow the steam to settle and open the lid. smash the cooked ingredients coarsely. Add sambar powder, cumin powder and salt. Bring it to boil. And tamper it. This type of parrupu keerai masiyal is very healthy and is a must along with meals once a while in a weak.

Vazhaipoo medley vadai

2010-09-14T08:40:00.001+08:00

Vazhaipoo medley vadai

Ingredients
vazhaipoo - 1 cup
soaked urad dal, channa dal, moong dal - each 1 cup
chopped onions - 1 cup
curry leaves, corriander leaves - handful
fine chopped ginger - 1/2 cup
salt to taste
dry red chilli - 2-3 on your taste
fennel seeds - 1 tsp
cinnamon and cloves - 2-3 pieces
oil to deep fry

Method

Clean and fine cut vazhaipoo. Take out a handful of channa dal seperately and grind 3 dals, vazhaipoo, fennel seeds, dry red chilli, cinnamon and cloves into a coarse paste with no water. Add salt, onions, greens. Mix well. Meanwhile heat oil in pan. Make vada like balls in hand and deep fry them. This vadai is a medley of three types of lentils and it will be crispy and healthy for kids.

Health benefits of vazaipoo.

10 varieties of kozhukattai recipes on Ganesh Chaturthi special

2010-09-09T13:31:00.003+08:00

Kozhukattai is the favoured neivadiyam for Lord Ganesha on his birthday. When coming to kozhukattai – steamed rice powder balls stuffed with spice or sweet can be prepared in varied forms like balls or cones or chord and stuffed with different flavoured ingredients. Here I have tried to gather 10 type of kozhukattai recipes. I collected these recipes from my mum’s cook book, TV shows and through my friends’. Hope it would be useful to all and I have given a option to download this entire collection.

Soya kozhukattai
Sesame seed kozhukattai
Palm jaggery kozhukattai
Moongdal Kozhukattai
Coconut kozhukattai
Vegetable kozhukattai
Green gram kozhukattai
Beet sweet kozhukattai
Bajra sweet kozhukattai
Jowar sweet kozhukattai

Soya kozhukattai

Ingredients

Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup

For stuff

Soya – 1 cup
jaggery – 100gm
Cardamom powder – 1 tsp

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

For stuff (or pooranam)

Drop soya in hot water. After becoming soft remove them from hot water squeeze the water from it, and transfer to cold water and squeeze the water again. Now grind it in mixer. It will be in grated form. Heat a pan add powdered jaggery, soya, cardamom powder till it becomes thick and doesn’t stick to pan. Switch off make it into balls.

Kozhukattai

Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.

Sesame seed kozhukattai

Ingredients

Raw rice flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup

For stuff

Sesame seeds – 50gm
jaggery – 100gm
Cardamom powder – 1 tsp

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

For stuff (or pooranam)

Dry roast sesame seed and powder it. Make jaggery syrup, cool it and add sesame powder with instant stirring. Make it into balls.

Kozhukattai

Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.

Palm jaggery kozhukattai

Ingredients

Raw rice flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup

For stuff

Palm Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

For stuff (or pooranam)

Powder palm jaggery and make jaggery syrup. Cool it and add grated coconut, cardamom powder with instant stirring. Make it into balls.

Kozhukattai

Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.

Moong dal kozhukattai

Ingredients
Parboiled rice– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup

For stuff

Moong dal – 1 cup
Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp

Method:

Soak the rice for 2 hours and grind it thick with very little water.

For stuff (or pooranam)

Soak moongdal for an hour. Make jaggery syrup. Cool it and add the moong dal, cardamom powder, ground rice. When the mix is in mild warm, make it into balls.

Kozhukattai

Steam the balls like idli. The kozhukattai is ready to serve.

Coconut kozhukattai

Ingredients

Raw rice flour– 2 cup
Salt - enough to taste
gingilly oil – 1 tsp
Water – 2 cup

For stuff

Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

For stuff (or pooranam)

Make jaggery syrup. Cool it and add grated coconut, cardamom powder with instant stirring. Make it into balls.

Kozhukattai

Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.

Vegetable kozhukattai

Ingredients

Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup

For stuff

Grated cabbage, carrot – each ¼ cup
Coriander leaves – handful
Pepper powder – 2 tsp
Salt to taste

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

For stuff (or pooranam)

Steam cook vegetables. Mix them with salt and pepper. Make it into balls.

Kozhukattai

Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. The vegetables used for stuff can be your choice like beetroot, cauliflower or potato also.

Green gram kozhukattai

Ingredients

Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup

For stuff

Green gram – 1 cup
Grated coconut – ¼ cup
Chilli powder – ¼ tsp
Salt to taste

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

For stuff (or pooranam)

Soak green gram for 6 hours and bring to boil. Once cooked smash it and mix with grated coconut, chilli powder, salt and make it into balls.

Kozhukattai

Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. The vegetables used for stuff can be your choice like beetroot, cauliflower or potato also.

Beet sweet kozhukattai

Ingredients

Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup

For stuff

Grated beetroot – 1 cup
sugar – ¼ cup
cardamom powder – 2 tsp

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

For stuff (or pooranam)

Heat a kadai. Add grated beetroot. Stir till raw smell goes and add sugar, cardamom powder and keep stirring till the mix is not sticky to vessel. Make it into balls.

Kozhukattai

Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.

Bajra kozhukattai

Ingredients

bajra flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup

For stuff

Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp

Method:

In thick bottom pan boil water, add salt and oil. Then add the flour, jaggery, cardamom powder little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.

Make it into balls.

Kozhukattai

Steam the balls like idli. The kozhukattai is ready to serve.

Jowar sweet kozhukattai

Ingredients

jowar flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup

For stuff

Palm Jaggery – 1 cup
coconut pieces(cut into small cubes)– ¼ cup
Cardamom powder – 1 tsp
Dry ginger powder – ½ tsp

Method:

Dry roast jowar in a pan till the raw smell goes. Sprinkle some water, add salt, mix well. See that the flour is totally mixed in water but is still powder. Steam as such. Make jaggery syrup. Then add the steam cooked jowar flour, dry ginger powder, cardamom powder, coconut cubes little by little with instant stirring for even thickness. Make it into balls.

Kozhukattai

Steam the balls like idli. The kozhukattai is ready to serve.

Palakai pulusu - Jackfruit seed tangy gravy

2010-08-31T09:13:00.001+08:00

Jackfruit seed tangy gravy

Ingredients
shallots - 8
soaked channa dal - 1 cup
tomato - 2
thick tamarind pulp - 50 ml
jackfruit seed - 10
sambar powder - 2-3 tsp
pepper, cumin powder - 2 tsp in 1:1 ratio
jaggery - 1 tsp
salt to taste
turmeric powder - 1 tsp
gingilly oil - 3-4 tsp

To tamper
gingilly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Wash the seeds and boil it in water till cooked. Peel its browny skin and chop it into lengthy slender pieces. Clean and wash the shallots and chop into finer pieces. Also chop tomatoes. Heat oil in thicker pan. Add shallots, fry till translucent and add tomatoes followed by salt. Stir till tomatoes smashes. Add all the powders. Mix well and add the soaked channa da. Pour half cup water and allow to get cooked. Do not smash or overcook. Now add seeds to it. Mix well. Bring to boil for 2-3 minutes and add tamarind pulp. After 2-3 boils add jaggery. Mix well and garnish with tampering.

This type of gravy is best to use the leftover seeds from Jackfruit.

Bitterless Bittergourd curry

2010-08-30T13:40:00.002+08:00

pagarkai curry

Ingredients
bittergourd - 250 gm
onion - 2
tomato - 2
salt to taste
turmeric powder - 1 tsp
chilli powder - 1-2 tsp
tamarind extract - 1 tsp
jaggery - 2 tsp
gingilly oil - 3 -4 tsp

Method

Rinse and chop bittergourd into small pieces. Discard the seeds. Also rinse and chop onion, tomatoes into tiny pieces. Now heat oil in tava. Add onions. Wait till onion splits and add tomatoes along with salt. Allow it to smash and add tamarind pulp, other powders followed by bittergourd. Mix well. Close the lid. Stir then and then. When bittergourd is half cooked add jaggery, mix well and close the lid. Allow the veggie to get cooked.

The tomatoes, tamarind extract and jaggery take off the bitterness from bittergourd and is likely to kids also. This goes well for chapathi's and curd rice.

Kovaikai poriyal

2010-08-26T19:47:00.001+08:00

Ivygourd

Ivygourd referred as kovaikkai in Tamil, tindori in Hindi, Coccinia indica as its biological name has immense health benefits. It is considered to be a natural remedy for diabetes as it controls certain enzymes that involves sugar production. It has its own place in Ayurveda also.

Ivygourd with its unique taste is cooked in various ways as curry, gravy, and in puli kulambu. Here I give a simple recipe with Ivygourd.

Kovaikai poriyal

Ingredients
ivygourd - 200 gm
onion - 1
pepper powder - 1 tspn
chilli powder - 1 tspn
cumin powder - 1/2 tspn
salt to taste
mustard seeds - 1 tspn
urad dal - 1 tspn
oil - 1 tspn

Method

Rinse the vegetable and cut into slender round pieces. Peel the onion, rinse it off and chop it into small pieces. Heat oil in tava, spurt mustard seeds, urad dal and then saute onion. Add salt, pepper powder, chilli powder mix well and add the vegetable. Again mix well and simmer the stove closing the lid. Stir then and then till the vegetable is cooked.

The poriyal goes well with curd rice, rice with rasam and chapathi also.

Kathirikai masala curry

2010-08-19T08:14:00.000+08:00

Brinjal

Brinjal as Vakkai, began, kathirikai, eggplant, aubergine in various languges also is available in green, blue, purple in varied forms as slender, fat, eliptical and so on to be cooked in various way as grilling, roasting, barbequing, frying, smashing with various health benefits.

Health benefits of brinjal:

cholesterol controller
antidiabetic
treat epilipsy and convulutions
treat stomach cancers and measles
rich in Vitamin A, B, C, calcium, fibre, folic acid, potassium
good to trea obesity
reduces swell in joints

With its varied appearance it is often referred as poor man's meat as always available in low cost, its taste is excellent in whatever way we cook. The kathirikai masala curry is very famous in southern part of tamilnadu and also in kerala.

Kathirikai masala curry

Ingredients
Brinjal - 250 gm
onion - 1
chilli powder - 2 tspn
turmeric powder - 1/2 tspn
salt to taste
oil - 2 -3 tspn

Masala Curry to grind

grated coconut - 1 cup
fennel - 1 tspn
anise seeds - 1/2 tspn
clove - 2

To garnish
gingelly oil - 1 tspn
mustard seeds - 1 tspn
urad dal - 1 tspn
asafoetida - a pinch
curry leaves

Method:

Clean the brinjals in running tap water and cut it into slender pieces. Cut onions into very tinry pieces. Heat oil in pan. Saute onion and add onions. When onions splits add brinjals, turmeric powder, chilli powder, salt. Mix well. Close the lid of pan and allow to cook till brinjal is half cooked. Now add the paste and mix well. Close the lid and cook allowing time for the ingredients to set well and cooked. Check the salt now as we added the salt before adding the paste. If not enough add little more, stir well and cook for a minute. In a small pan, add gingelly oil, spurt mustard seeds, turn urad dal to red, asafoetida and curry leaves. Add this garnish over the curry and mix well. The kathirikai masala curry is ready.

Instead of gingelly oil you can also use coconut oil. The same recipe can be carried on with snakeguard, and drumstick also. This curry goes well with rice and can be a special meal when you have guests.

Kothavarangai Gravy for Chapathi

2010-08-01T11:03:00.000+08:00

Cluster beans gravy

Ingredients
onion - 1
cluster beans(Kothavarangai) - 250 gms
tomato - 1
coconut milk - 25ml
sambar powder - 2-3 tspns
turmeric powder - 1 tspn
salt to taste
oil - 1 tspn

Method

Rinse and cut the cluster beans into small pieces. Cut onions and tomatoes also in the same manner. Heat oil in tava and add onions. After the onion splits add tomatoes, turmeric powder, sambar powder, salt in order and stir till tomatoes are smashed well. Now add the cluster beans, mix well and close the lid. Cook till the cluster beans are cooked and now add coconut milk. Bring to a boil and off the stove. The gravy is ready to serve.

This gravy suits well for chapathi and crispy dosa.

Note: Cluster Beans are also known as gawar or guar phalli, goru chikkudu or kothavara. They are cousin of the regular green (French or string) beans grown in India, especially in Andhra Pradesh and Maharashtra. These beans are rich in protein, fibre and folic acid - an essential for every women.