Kurinji Kathambam

Beetroot Dosai from Leftover Beetroot Chutney

2012-03-02T21:51:00.000+05:30

Ingredients:

Dosai Batter	1 Cup
Beetroot Chutney (leftover)	¼ Cup
Oil	2 tes

Procedure:

1. Add beetroot chutney paste with dosai batter. Mix them well and keep it aside for 10 mins.

2. Heat the tawa and pour one ladle full of batter into a thick circular shape.

3. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.

4. Remove the dosa, when it is golden on both sides.

Serve Dosai with Coconut Chutney.

Imitation is the best form of Flattery

2012-01-22T20:33:00.000+05:30

Please see the photo below from Kumudam Snehidi's supplementary dated Jan 16-31,2012. See my recipe and photo of Pepper Rice. It seems that Kumudham Snehidhi has taken my recipe, made a few changes and published it with my photo. I would have been more happier if I have been credited as well.

The original recipe is here.

Iniya Pongal Nal Vaazhthukkal!!

2012-01-15T11:46:00.000+05:30

Manakkum Manjal Pola,
Rusikkum karumbai pola,
Pongum pongalai pola,
Engum pongattum Inbam.
Iniya Pongal Nal Vaazhthukkal!!

Mini Idli Sambar

2012-01-14T11:30:00.002+05:30

Ingredients

Thur Dal	1/2 Cup
Turmeric Powder	¼ tes
Tomato	1
Oil	1 tbs
Mustard Seeds	¼ tes
Urad Dal	¼ tes
Curry Leaves	1 Spring
Sambar Onion	¼ Cup
Tamarind	Gooseberry Size
Sugar	1 tbs
Salt	To Taste
Coriander Leaves	Handful
Dry Roast and Powder:
Oil	1 tes
Channa Dal	1 tbs
Coriander Seeds	1 tbs
Red Chilly	3-4
Asafoedita	½ tes
Curry Leaves	1 spring
Grated Coconut	¼ cup

Procedure:

1. Roast the ingredients with oil and powder them. Keep it aside.

2. Wash and pressure cook the dal with turmeric powder, tomato and 1 cup of water.

3. Mash the cooked dal with hand beater and keep it aside.

4. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves. Allow it for popping.

5. Then add the chopped sambar onion and fry till the onion becomes golden brown.

6. Now add the mashed dal, ground powder, tamarind paste and salt. Mix them well. Add water if necessary.

7. Bring it to boil and cook for 5 mins. Then add sugar and coriander leaves.

This sambar goes well with Mini Idly and Dosai.

Kolam #112 - Pongal Special Kolam

2012-01-13T11:24:00.001+05:30

Balloon Vine / Mudakkathan Keerai Dosai

2012-01-11T11:15:00.000+05:30

Ingredients:

Dosai Batter	1 Cup
Balloon Vine / Mudakkathan Keerai	½ Cup
Salt	¼ tes

Procedure:

1. Clean and wash the leaves.

2. Then grind the leaves with little water into a find paste.

3. Add this paste and salt with dosai batter. Mix them well and keep it aside for 10 mins.

4. Heat the tawa and pour one ladle full of batter into a thick circular shape.

5. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.

6. Remove the dosa, when it is golden on both sides.

Serve Dosai with Tomato Chutney.I am sending this to Joythi's Healthy & Hearty and Ayeesha's Any one can cook.

Health Benefits:

Mudakathan is a herb used in Tamilnadu. This prevents all types of bone joint pains. This herb mudakathan is relieves body pain. Its leaves are used for nervous diseases and Rheumatism. Include mudakkathan keerai in your food for 48 days continuously and see the difference.

Kolam # 111 - Flower Rangoli Kolam Design

2012-01-10T16:50:00.000+05:30

Kolam # 110 - Rangoli Kolam Design

2012-01-09T15:52:00.000+05:30

Kolam # 109 - Pongal Pot Kolam (without dots)

2012-01-08T19:49:00.002+05:30

Kolam # 108 - Flower Rangoli Kolam Design

2012-01-05T19:30:00.003+05:30

Kolam # 107 - Flower Rangoli Kolam Design

2012-01-04T14:00:00.000+05:30

Happy New Year 2012 !!!

2012-01-01T10:53:00.000+05:30

Brinjal / Katharikkaai Fry

2011-12-28T19:00:00.001+05:30

Ingredients:

Brinjal	¼ kg
Oil	1tbs
Mustard Seeds	¼ tes
Cumin Seeds	A Pinch
Curry Leaves	1 spring
Tomato	1
Red Chilly Powder	1 tes
Salt	To Taste

Procedure:
1. Wash and cut the brinjals into small and thin pieces.

2. Heat the oil in a wide pan, add mustard seeds and cumin seeds. When it starts popping, add the curry leaves and fry for a minute.

3. Then add the chopped tomato and fry for a min.

4. Now add the brinjal without water and fry in a low flame. Close the lid for 5 mins.

5. When they are half cooked, add chilly powder and salt. Mix them well without damage the brinjal pieces.

6. Now remove the lid and fry till the brinjals are completely cooked.

Brinjal fry goes well with Curd rice and Rasam rice.

Kolam # 106 - Rangoli Kolam Design

2011-12-28T06:00:00.001+05:30

Kolam # 105 - Rangoli Kolam Design

2011-12-27T19:40:00.000+05:30

Kolam # 104 - Rangoli (Padi Kolam)

2011-12-24T09:00:00.002+05:30

kolam # 103 - Flower Rangoli

2011-12-23T09:00:00.002+05:30

Horsegram / Kolluparuppu Soup

2011-12-22T19:14:00.000+05:30

Ingredients:

Horse gram Dal	¼ cup
Cinnamon	½ inch
Cloves	2
Ginger Garlic Paste	1 tes
Coriander Powder / Dhaniya Powder	1 tes
Grated Coconut	1 tsb
Salt	To Taste

Procedure:

1. Wash and soak the horse gram overnight.

2. Grind everything except horse gram into a fine paste with little water.

3. Mix this paste with soaked horse gram dal.

4. Pressure cook them with 10 – 15 mins.

5. After pressure has gone, strain the water from the dal and transfer into a serving bowl. Soup is ready.

It is perfect for this winter. Mash the dal for rice. Recipe for mashed Horse Gram is here.I learnt this recipe from my friend Devi.

Sago or Javvarisi Paniyaram

2011-12-21T11:51:00.000+05:30

Ingredients:

Raw Rice	2 Cups
Sago / Javvarisi	1 Cup
Curd	1 Cup
Green Chilly	3 + 2
Onion	2
Curry Leaf	1 spring
Salt	To Taste

Procedure:

1. Wash and soak the rice and sago separately for 3 – 4 hours.

2. Grind the rice with 3 green chillies and salt.

3. Grind the sago with curd, and then mix both paste together. Cover the batter and keep it aside for fermentation.

4. Chop the onion into very thin pieces and cut the remaining green chillies into small pieces.

5. When we make paniyaram, mix the onion, green chillies and curry leaves with batter.

6. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and pour this batter only upto ½ of the kuzhi [depression]. Cook it in medium flame.

7. After few mins, turn them to the other side and cook well until it becomes golden color on both sides.

Serve this paniyaram with Tomato Chutney.

Coconut Milk Rice / Thengai Paal Satham

2011-12-20T16:12:00.000+05:30

Ingredients:

Basmati Rice / Raw Rice	1 cup
Oil	1 tbs
Ghee	1 tbs
Cinnamon	½ inch
Cloves	2
Cardamom	1
Bay Leaf	1
Green Chilly	2
Onion	1
Peas	½ cup
Ginger Garlic Paste	1 tesp
Grated Coconut (or) Coconut Milk	1 cup
Salt	To Taste

Procedure:

1. Wash and soak the rice for 15 mins.

2. Extract the coconut milk from the coconut using warm water.

3. Cut the onion into thin lengthwise slices.

4. Cut the green chillies into two halves.

5. Heat 1 tbs of cooking oil and 1 tbs of ghee in a pan, then add the cinnamom, cloves, cardamom and bay leaf. Fry for few seconds.

6. Then add the green chillies and chopped onion. Fry till the onion turns into golden color.

7. Now add the ginger garlic paste, fry for few seconds. Then add the peas and fry for 3-4 mins.

8. Then add the soaked rice and fry for 2 mins. Now add coconut milk and water (Rice: (water+ coconut milk) = 1:2) and salt, mix them well.

9. Put weight of cooker after pressure has come out and bring the flame into sim and cook for 10 mins.

10. Remove the rice from the pan after pressure has gone. Serve with Raitha or Gravy.

Kolam # 102 - Rangoli Kolam

2011-12-19T13:50:00.000+05:30

Kolam # 101 - Flower Rangoli

2011-12-17T08:05:00.004+05:30

Flower Decoration / Flower Kolam / Poo Kolam - 18

2011-12-16T13:00:00.001+05:30

Painted Doll

2011-11-26T21:15:00.001+05:30

My Blog's 1st Birthday!!!

2011-07-23T20:52:00.000+05:30