laxmi's samayal

nethili karuvadu fry

2011-08-31T05:39:00.000-07:00

Nethili karuvadu fry is the tasty fry for dry fish lovers. U can fry and store it for a week. Usually i fry and keep it for my husband whenever my food is not possible for him. He will enjoy the home food whenever he is away from me.

Nethili-15
chilli powder-1sp
small onion-10
oil -4 sp
salt-as required

First cleaning the karuvadu is the main process. remove the head of the dryfish and remove the black part in the dry fish. Boil a water in the vessel. After the water gets boiled nicely off itf and put dry fish in the hot water. Leave the dry fish in the hot water for few minutes. Later remove the water u can see the sand and skin comes in the water itself. nicely wash it.
cut onion.
First put 2sp of oil in a pan.fry nethili nicely in the oil.Till it becomes soft and little crispy. keep it aside
keep another pan, pour the remaining oil. put onion fry it nicely. put fried karuvadu, add chilli powder and salt. Check the salt and put because karuvadu already has salt. so check and put the salt.Fry it nicely. so that chilli powder and salt will be coated on the karuvadu and got fried nicely.

nethili karuvatu kulambu(dry fish)

2011-08-31T04:41:00.000-07:00

Dedicating this recipe to all karuvatu lovers.. whenever we say karuvadu lot of people will have mouth watering feeling. Before marriage i cant bare karuvadu smell and i never had it. My husband loves karuvadu. i learned the recipe from my mother in law. Here is the mouth watering kulambu

INGREDIENTS:
nethili karuvadu-10 to 15pieces
small onion-10
tomato-1
tamarind - extract juice from lemon size tamarind
curry leaf-5
drumstick-1
kulambu podi-2sp
coconut-1cup grind the grated coconut
salt as required

First cleaning the karuvadu is the main process. remove the head of the dryfish and remove the black part in the dry fish. Boil a water in the vessel. After the water gets boiled nicely off itf and put dry fish in the hot water. Leave the dry fish in the hot water for few minutes. Later remove the water u can see the sand and skin comes in the water itself. nicely wash it.
Pour oil in a pan. put fennugreek seeds,onion, curry leaf. After it turn brown add tomato & fry till it mashes.
Add drumstick and karuvadu, fry it . Later add tamarind juice and salt. Leave it to boil for few minutes
Add kulambu podi and grinded coconut to the kulambu. Boil it till the raw smell goes and drumstick will get boiled. If kulambu is thick your your yummy nethili karuvadu kulambu is ready.

Goes well with hot rice. Tastes better on the next day with palaiya satham. (ice biriyani!!!)

paasi parupu sambar(moong dal sambar)

2011-08-30T02:54:00.000-07:00

hi friends, usually tuesday and friday most of tamil families will prepare sambar. Today i prepared paasi parupu sambar. i prepare this sambar in pressure cooker itself. Easy method to prepare sambar

INGREDIENTS:
paasi parupu-1cup
small onion-10
tomato-3
drumstick-1
brinjal,carrot,potato-1
sambar powder-2sp
water-3cup
mustards seeds-1/2sp
curry leaf-5
coriander leaf - for garnishing
salt-as required

Cut onion, tomato and vegetables.o
Fry the paasi paruppu in the pan without oil untile the raw smell goes
keep the pressure cooker pour oil fry mustard seeds. put onion and fry it nicely
Add tomatoes after the onion fried. Put all the vegetables in the cooker and add salt now
Pour 3 cup water, add sambar powder and close the lid of the pressure cooker
After 5 whistles switch off the stove. now sambar is ready. Garnish with coriander leaf.

serve it with rice, dosa, idaly, pongal

Green tomato chutney

2011-08-28T23:55:00.001-07:00

Green tomato chutney is different chutney. Usually tomato chutney will be reddish color. But this tomato chutney will be white. Secret of it is we are not going to use the red tomato in this chutney. While buying tomatoes in the market. we will sometime take the little raw tomato also. choose those little greenish tomato for this chutney.

INGREDIENTS:

tomato(little greenish)big-1(is small put2)

onion-10

green chilli-3(as per your taste)

Oil-2sp

FOR SEASONING:

oil-1sp

mustard seeds-1sp

curry leaf-5

Keep pan in stove and pour oil. After the oil got heated put onion and green chilli. saute it for few minutes until it becomes brown, Now add tomato and saute it again for few more minutes. Tomato and onion should be fried nicely. Remove it from the stove and keep aside for cooling. Later grind it in mixie by adding salt.
Remove the grinder chutney in the serving vessel and season it with above given items.

Chutney goes well with dosa, idaly. Specially it tastes great with thick dosa.

Naattu kozhi kulambu

2011-08-28T23:27:00.000-07:00

Hi, last sunday i prepared naatu kozhi kulambu. This is my husband's favourite. He loves it. Hope u too will love it.

Ingredients:

Naatu kozhi-1/2kg
onion(small)- 10
tomato-11/2
coriander powder-2sp
chilli powder-1sp
garam masala powder-1sp
bay leaf-1
cloves-1
cinamon-1inch
coriander leaf- for garnishing
oil-3sp
salt-as required
FOR GRINDING:
coconut-grated1cup
pepper seeds-1sp
jeera-1/2sp
big jeera-1/2 sp
garlic-4
water little for grinding it as paste

Firstly clean the chicken nicely with turmeric powder and keep it aside. Cut the onion and tomato into small pieces.
Grind the items given for grinding in the mixer.
Keep the pressure cook in the stove. pour oil and put bay leaf, cinamon, cloves.fry till it becomes brown.
Now add onion and saute it nicely later add tomato fry for few minutes.
Add the cleaned chicken pieces it in. Fry the chicken nicely allow the water to come from the chicken. Wait till the color changes in the chicken. Now add the coriander powder, chilli powder, garam masala powder, and salt.
Nicely mix the chicken with powder and it will come as nice gravy. Now add coconut grinded paste in it. Pour the water according to the thickness of the kulambu u need.
close the lid of the pressure cooker. Leave to 5 whistles in high flame and later keep it in low flame for few minutes. Naatu kozhi will not boil easily. so if it is not boiled keep another 2 whistles.
Garnish it with coriander leaf. Now yummy naatu kozhi kulambu is ready.

You can serve it with hot rice, dosa, idaly, chapathi,idiyappam

Fish kulambu

2011-08-27T10:45:00.000-07:00

Fish kulambu is my all time favourite. My hubby home town is tuticorin. Tuticorin is coastal area and famous for its harbour. we get fresh fish always. We used to do shala meen fish frequently. Small variety fish will taste good for kulambu.

Ingredients:

shalai meen- 10 to 15/any small variety fish
small onion- 10 to 15
tamarind- big lemon size
kulambu podi- 2sp
curry leaf-10
fennugreek seeds-1/4sp
oil-3sp

For grinding

coconut-1 cup grated
big jeera-1/2 sp
pepper seeds-1/2sp
small onion-5

*Clean the fish nicely. Atlast rub it with salt so that the raw smell will be low.
* Cut onions into small pieces.
*First grind all the given items for grinding and pour it in the vessel in which u r going to prepare the kulambu. extract the tamarind juice and pour on the grinded mixture. Put kulambu podi and salt for taste.keep this aside.
*Pour oil in a pan, put fennu greekseeds wait till it changes to light brown. Add onions and fry it nicely. Put curry leaf. keep the flame in sim. Add chilli powder and all the oil will turn out red. Now pour the onion fried with oil in the kulam which u have kept aside.
*Allow the kulambu to boil nicely.If your kulambu is watery. Allow it to thick. After it gets thick now time to put the fish in it. Allow it to boil it for sometime and keep in lowflame at last. with in few minutes fish will get boiled soon. So be careful after putting the fish, Fish should not break that is mainthing is fish kulambu.
Mainly before putting the fish check the consistency. If u want thick fish kulambu. Make the gravy thick before putting the fish itself. After if u leave it to become thick your fish will get broken.If you follow this method yummy fish kulambu is ready.
Goes well with hot rice, idiyappam, dosa

simple tomato chutney

2011-08-27T09:46:00.000-07:00

Today morning i tried this chutney. I prepared this chutney very quickly. Taste was also very good.Hope u will like it. Here it goes...

Tomato-2
red chilli(dry)-5
mustard seeds-1/4 sp
oil-2ps
curry leaf-5 leaf
salt- as required

First put the chillis in the water and let it become soft.cut the tomato into small pieces.
Pour oil in a pan fry tomato, and chilli. Add salt to it.Leave it to cool.
Grind it in mixie. Atlast season it with mustard seeds and curry leaf.
Goes well with dosa, idaly.

coconut vada

2011-08-17T03:51:00.000-07:00

Coconut vada:

During all festival days and poojas coconut plays an important role. We will have lot of coconuts, but we don’t know what to do with that. Here is the best idea to use it. My mom will do it frequently.

When u grind for idaly, soak extra 1 cup of rice for vada also.

Rice – 1cup

Coconut-grated 1cup

Salt as required

Oil- for deep fry

1. Grind the soaked rice with little water, its should be thick like u grind idiyapam. keep it aside by adding salt to it.

2. Add grated coconut to it. Coconut should mix with grinded rice nicely.

3. If the grinded vada mix is little watery add rice flour to it. Keep the pan,pour oil to fry.

4. Take small lemon size vada mix. Press it with your hand nicely so that it flattens. Now deep fry the vada in oil. Now the vada is ready.

We can have it for evening tiffon with tea. In our house my mom prepares it for breakfast itself. Side dish for this vada is red chilli idaly powder.

Egg kulambu

2011-08-06T02:40:00.000-07:00

Egg kulambu:(egg curry)

Today i want to share my egg kulambu recipe which i prepared for lunch.Hope u will like it.

Ingredients:

Egg-3
small onion-250gm
tomato-1
somb-1sp
jeera-1sp

To grind:

coriander leaf-little to grind
cloves-1
cinammon-1 inch
coriander powder-1sp
chilli powder-1sp
pepper powder-1sp
coconut-grated 1/2 cup
onion- 10 (from 250gm)
ginger-1inch
garlic-5

* Firstly cut onion and tomato into small pieces.Grind all the items given to grind to a fine paste.
* Pour oil in a pan and fry somb and jeera, fry onion nicely after it cooked add tomatoes.Wait till onion and tomato becomes soft. Add the grinded paste to it leave until the raw smell goes and nice aroma comes from the gravy.
* Pour little water on the gravy, leave it to boil. While the kulambu boils nicely off the stove. Break the egg and pour in the kulambu just like pouring for half boil, break and pour it. close the pan leave it for a while. Egg will be boiled in the heat of the kulambu itself.Later on keep the stove in low flame so that the egg will be cooked nicely without breaking.
* Egg kulambu is ready to eat now. Whenever feel bore of eating chicken, mutton u can try this egg kulambu taste great. Serve with chapathi, roti, rice.

Boiled onion chutney

2011-08-05T11:58:00.000-07:00

Boiled onion chutney:

onion-2
tomato-2
red chilli-5
salt- as required

for tempering:
oil-2sp
mustard seeds-1sp
curry leaf-5

cut onion and tomato into medium size.
pressure cook onion,tomato and red chilli with little water to 3 whistles.o
keep it to cool and grind it nicely.Temper it with given items.

It taste good with idly and it is very healthy too.

rasam

2011-06-29T08:37:00.000-07:00

Rasam is my all time favourite. Here i have given easy way of rasam without using rasam powder.

Soak lemon size tamarind in water to take juice.

For grinding:
Grind below ingredients with out adding water.
pepper seeds- 2sp
dry redchilli-7
jeera-1/2 sp
coriander seeds-1/2 sp
garlic- 2
................ -..............................................................................
Tomato-1
greenchilli-1
hingpowder-1pinch
curry leaf-3
coriander leaf-little
salt - as required
1. In a bowl put the grinded powder and salt and hing powder.
2. Mash tomato in hand and put into it, add green chilli.Add tamarind juice.
3. Keep the bowl to boil remove from heat before it boils nicely. if rasam is overboiled it will change the taste and aroma.
4. Season it with mustard seeds and jeera. garnish with coriander leaf.

ginger chutney

2011-06-25T04:01:00.000-07:00

Ginger chutney:

Ginger-small (1tsp after cut)
redchilli-8
tomato-1
curry leaf-10 to 15 leaves
tamarind-little
salt- 1/2 tsp
oil-2sp
mutard seeds-1/2sp

Put 1sp oil and fry red chilli and keep aside,later fru ginger, curry leaf and tamarind.
make it cool and grind it with redchilli and salt.
season it with mustard seeds.

coriander chutney II

2011-06-17T09:16:00.000-07:00

Coriander chutney(with coconut):

Coriander leaf-1 bunch
cocnut- grated 1 cup
salt-as required
green chilli-3 or 4 (as your taste)

Seasoning:

oil-2sp
mustard seeds-1sp
curry leaves-5leaf

Method:

Grind coriander leaf,coconut, green chilli's,salt in mixer. Season it with mustard seeds and curry leaf.

coriander chutney

2011-06-17T09:13:00.000-07:00

coriander chutney(with out cocunut):

Coriander leaf- 1 bunch
onion- 1
tomato-1
red chilli-4
salt- as required

Seasoning:

oil-2sp
mustard seeds-1sp
curry leaves-5leaf

Method:

1. Wash coriander leaf nicely.cut onion and tomato into big slices.
2. Heat a pan and pour oil, fry onion,tomato and coriander leaf.
3. Remove it from heat. leave it to cool for few minutes.
4. Add salt as required to your taste and grind it in mixie.
5. Atlast season it with mustard seeds and curry leaves.

Welcome u all

2011-06-16T07:39:00.000-07:00

I welcome u all to my blog. I started this blog when i was in africa. I specialy thank my dear friend Mrs.srilekha who reminded me my blog now. Hope your encouragements will motivate me lot.

fish names tamil-english

2010-02-23T23:50:00.000-08:00

I took this from some website for my personal use. Hope this will be very useful to u all.
Fish Names in Tamil

Kilanga Meen - Whit fish
Kola Meen - Saw,Gar fish
Kerai-Yellowfin Tuna
Kendai-Indian goat fish ,carp
Kanawai-Cuttle fish
Kelluthi-Marine cat fish
Kondal-Snapper
Koduvai-Seabass
Kanagnkelluthi-Indian Mackerell
Viral Meen - Butter fish,murrel
Vaalai-ribbon fish
Vilongu-eel
Vavwall -Pomfret
Vanjaram Meen -King fish,Seer fish
Sankara Meen - Red Snapper
Seepu Thiratai-Spade fish
Seela/Sheela Meen -Barracuda.
Soorai-Little Tunny
Sura-Shark
Iraal-shrimp
Nethili Meen-Anchovies,maththi or chaala
Malabar trevally - Parai
Ooli meen-Barracuda
Oosi kanawai-Squid
Thera (variety of parai)-Leather skin
Thirukkai-Whip tail sting ray
Tuna-soorai
Potha-lndian Halibut

Vegetable biriyani

2010-02-19T05:51:00.000-08:00

Biriyani in hotel whether non veg or vegetarian have some great taste and flavour. All my friends have told my vegetable biriyani is great in taste. It is similar to hotel preparation also. Please try it and comment me.

Basmati rice- 1 1/2 cup

ghee-5p

Onion-3

Green chilli-5 to 6

cup vegetables-carrot,beans, mutter

puthina - 1 hand full

Coconut milk-1cup\

Bay leaf-1

clove-3

elachi-2

cinamon -small

jeera-1sp

sombu-1sp

salt

First check the rice if there is any stone or dust in it remove it. put oil in the kadai and fry the rice nicely in the little ghee. till the rice change it color or till u see the rice is becoing crispy.keep aside
put the vessel and pour ghee in it.put jeera , sombu, bayleaf, clove,cinnamon,elachi and onion cutted longly. Add one pinch salt to make the fry process faster,
After onion become brown add green chilli and ginger garlic paste,mint leaf and fry till the raw smell goes.
Add vegetables and saute it nicely and add the salt.Add the coconut milk and saute it nicely.
Add the rice and put the 2cups water.
Since it is biriyani, if the rice is over boiled and sticky the biriyani taste will not be good.
After 5 mins if you see it.. If u see the rice is boiled u can remove from the flame and biriyani is ready.
If you see the rice is not boiled. It is in correct way.Dum the biriyani now. Take the vessel from the stove .Cut lemon into half and peel half lemon juice on the biriyani.keep the nonstick dosa pan on the stove in the other side keep water to boil, After the pan got preheated and water got heated. Keep the biriyani vessel on the dosa pan and close it with the plate tightly so that the steams should not come out, keep the boiled water vessel on the plate, keep the flame in the low level, After 2 mins if you open the biriyani, it will be boiled at the correct form.
Serve it hot with raita. or kuruma
After two

Tomato rice

2010-02-19T05:22:00.000-08:00

Tomoto rice is my all time favourite recipe. Hope you too will enjoy it.
Ingredients:
Basmati rice-1 1/2 cup
onion-2(cut it as long )
tomato-3Cut it as small)
green chilli-2
ginger,garlic paste-1sp
mint leaf-little
chilli powder-1sp
oil-3to4 sp
bayleaf,cinamon stick,cloves and elachi all 1pc
jeera and sombu-1sp

First grind the tomato, green chilli,ginger garlic paste and keep aside
Wash the rice nicely with water and remove the water.
First keep the vessel which will be sufficient for preparing the measured rice. Put oil in it and add jeera, sombu,bayleaf,clove,cinamon stick,elachi.After it got fried put onion and little pinch of salt,so that onion will get fried soon.
After the onion become brown colour , put the tomato paste which is grinded earlier.
Fry it till the raw smell goes from the tomato. Now add mint leaf with it and add salt to your taste.
It will be in thick gravy consistency.
Put the washed rice in the masala and nicely saute it so that the gravy spreads all over the rice.
Meantime keep 4 cups of water to boil,after rice mixed with the masala pour the boiled water
When you see the water starts boiling nicely with bubbles, keep the flame in low heat and close it.
After 5mins open and see it. If the water remain again leave it for 2 more mins.
If water is not there and the rice is also well cooked, Your tomato rice is ready

Serve it with any gravy. Best combination serve it with chicken gravy. Hope you too will try and taste it and comment me.

Lemon rice

2010-02-18T01:36:00.000-08:00

Rice -1 1/2 cup
Lemon-2or 3
Turmeric powder-1/2 sp
Salt as req
oil - 4sp
channa dal-1sp
red chilli(dry)-5 to 8
Hing-one pinch
curry leaf- little

First boil the rice. preferable not in the pressure cooker. prepare it directly keeping in the vessel and remove the starch from it. It should not be over boiled or low boiled. Put the boiled rice after removing the starch in a big plate or place in two vessels. Leave it under the fan. so that it gets cool.
Next prepare for seasoning. Keep the kadai. put oil after that put channa dal, chilli, hing ,curry leaf.fry in the medium heat. If the channa dal becomes black the taste will get waste. so careful while frying it.
Next in small bowl. prepare lemon juice and put turmeric powder and salt.
In the rice plate. put the oil with channa dal first and lemon juice.
Slowly mix the rice, oil, lemon juice. Mix it smoothly.

Lemon rice is ready to eat. Serve with coconut chutney for breakfast. Preparing for lunch serve it with chicken gravy.

hanuman chalisa

2010-02-18T01:20:00.000-08:00

Shreeguru charana saroja raja

nija manu mukura suDhaari

varanoun raghuvara vimala yasu

joa dhaayaku phala chaari

budhdhiheena thanu jaanikae

sumirou pavana kumaarae

bala budhdhi viDhyaa dhaehu mohi

harahu kalesa vikaara

jaya hanumaan nyaan guna saagara

jaya kapeesa thihoon loka ujaagara

1

raama dhootha athulitha bala Dhaamaa

anjani puthra pavanasutha naamaa

2

mahaveer vikrama bajrangee

kumathi nivaara sumathi kae sangi

3

kanchana varana viraaja suvaeshaa

kaanana kundala kunchitha kesha

4

haatha vajra ou dhvajaa biraajai

kaanDhae moonja janaeoo saajai

5

shankara suvana kesari nandhana

thaeja prathaapa mahaa jaga vandhana

6

vidhyavaana guni athi chaathur

raama kaaja karibae koa aathur

7

prabhu charithra sunibae koa rasiyaa

raam lakhana seethaa mana basiyaa

8

sukshma roopa Dhari siyahin dhikhaavaa

bikata roopa dhari lanka jaraavaa

9

bheema roopa Dhari asura samhaarae

raamachandhra kae kaaj sanvaarae

10

laaya sanjeevana lakhana jiyaayae

shree raghuveer harashi ur laaye

11

raghupathi keenhee bahutha badaayee

thum mama priya bharathahi sama bhaayee

12

sahasa vadhana thumharo jasa gaavain

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asa kahi Shreepathi kanta lagaavain

13

sanakaadika bramhadhi muneesaa

naaradha saaradha sahitha aheesaa

14

jama kubaera dhigapaal jahaan thae

kavi koavidha kahi sakae kahaan thae

15

thum upkaara sugreevahin keenhaa

raam milaaya raja pada dheenhaa

16

thumharo manthra vibeeShan maanaa

lankaeshwar bhayae sab jaga jaanaa

17

yuga sahasra yojana para Bhanoo

leelyo thaahi maDhura phala jaanoo

18

prabhu mudhrikaa maeli mukha maahin

jalaDhi laanDhi gaye achraja naahin

19

dhurgama kaaja jagatha kae jaethae

sugama anugraha thumharae thaethae

20

raam dhuaarae thum rakhwaarae

hoath na aagnyaa binu paisaarae

21

sab sukh lahai thumhaari charanaa

thum rakshak kaanhoo koa darnaa

22

aapana thej samhaaroa aapai

theenon loaka haank sae kaampae

23

bhooth pishaash nikata nahin aavai

mahaaveer jab naam sunaavai

24

naashai roga harai saba peedaa

japatha niranthara hanumatha veera

25

sankata sae hanumaan chudaavai

mana krama vachana dhyaana joa laavai

26

sab para raam thapasvee raajaa

thinakae kaaj sakala thum saajaa

27

aura manorath joa koee laavai

soayi amitha jeevana phala paavai

28

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chaaron jug parathaapa thumhaaraa

hei parasidhdhi jagatha ujiyaaraa

29

saaDhu santha kae thum rakhwaarae

asura nikandhana raam dhulaarae

30

ashta sidhdhi nava nidhi kae dhaathaa

asa bara dheen jaanakee maathaa

31

raam rasayana thum rae paasaa

sadha rahoa raghupathi kae daasaa

32

thumharae bhajana raam koa bhaavai

janma janma kae dhukh bisraavai

33

antha kaala raghupathi pura jaayee

jahaan janma hari bhakth kahaayee

34

aura dhaevathaa chiththa na Dharayee

hanumatha saeyeesarba sukh karayee

35

sankata katai mitai sab peeda

joa sumirai hanumatha bala veeraa

36

jai jai jai hanumaana goasaayeen

krupaa karahu gurudaeva kee naayeen

37

joa sath baar paaTa kara koiyee

chootahi bandhi mahaa sukh hoayee

38

joa yaha padai hanumaan chaaleesaa

hoya sidhdhi saakhee goureesaa

39

thulalaseedaasa sadhaa hari chaeraa

keejai naaTha hrudhaya maham daeraa

40

bhavana dhanaya sankata harana mangala moorthy roop

raam lakhana jaanaakee boaloa jai hanumaan kee

sai potri's in tamil

2010-02-18T01:17:00.000-08:00

OM SAINATHA POTRI OM

02. OM DAKSHINAMOORTHI DUTTA AVATARA POTRI OM

03. OM SAAGARA SAIYEA POTRI OM

04. OM PANDARIPURA VITTALE POTRI OM

05. OM VENKATA SMARANA POTRI OM

06. OM KRISHNAA RAMA SIVAA MARUTI POTRI OM

07. OM ERAIVAN ORUVANE ENBAAI POTRI OM

08. OM PIRAVI PINI THEERPAI POTRI OM

09. OM MADHANGALAI KADANTHA MAHAANE POTRI OM

10. OM NAGA SAIYEA POTRI OM

11. OM VENDUVOR THUYAR THEERKUM YOGIYE POTRI OM

12. OM SHIRADIVASAA SIDDHESWARA POTRI OM

13. OM ARPUDHANGAL SEYYUM AANDAVAA POTRI OM

14. OM MUKTHIKKU VAZHI KATTUM MUNIVAA POTRI OM

15. OM ULLATHIN ULLE URAIBAVARE POTRI OM

16. OM ANANDHA-MAYAMANAVARE POTRI OM

17. OM SHARANN ADAINDORAI KAPPAVARE POTRI OM

18. OM YAMIRUKKA BAYAM YAEN ENBAVARE POTRI OM

19. OM VISHNU NAMA PARAAYANA PRIYARAE POTRI OM

20. OM CHITTIRATHIL UYIRUDAN PESUM DEIVAME POTRI OM

21. OM MAYAIYAI VIRATUBAVARE POTRI OM

22. OM KANDRISHTI PILLISUNIYAM THEERPAVARE POTRI OM

23. OM BRAMHAGNANAM ALIPPAVARE POTRI OM

24. OM GURUVAARA DEVA POTRI OM

25. OM SAMSAARA BHAYANGALAI POKUBAVARE POTRI OM

26. OM DHUNIYIN UDIYE MARUNDENBAI POTRI OM

27. OM PRARTHANAIKU ELAGUVAAI POTRI OM

28. OM ELIMAI VADIVAANAI POTRI OM

29. OM SAKALALOGA SANCHARIYE POTRI OM

30. OM MUKKALAMUM UNARDAVARE POTRI OM

31. OM MUMMOORTHIYIN THIRU URUVE POTRI OM

32. OM SAKALA JEEVANGALILUM IRUPAAI POTRI OM

33. OM MOONDRAM PIRAIYIL KAATCHI THARUVAI POTRI OM

34. OM MUNDAYA VINAIGALAI ARUPAVARE POTRI OM

35. OM OMSAIRAM MANDHIRATHIN SAKTHIYE POTRI OM

36. OM MADHA VERUPAADUGALAI KALAINDHAI POTRI OM

37. OM UNNMAI ANBUKU MAGIZHBAVARE POTRI OM

38. OM ANNA BABAVE POTRI OM

39. OM ILLARAMUM NALLARAME ENRAI POTRI OM

40. OM ILLAMAYILAE THURAVIANAI POTRI OM

41. OM ULAGELLAM UN NAMAME POTRI OM

42. OM DAKSHINAI PRIYARE POTRI OM

43. OM DHIKETTUM NEEYE POTRI OM

44. OM DHIKKATRORUKUM NEEYE POTRI OM

45. OM SATCHARITA SAPTHAHATHIL ARULVAI POTRI OM

46. OM DHANADAANYAM ALIPAI POTRI OM

47. OM CHINDAYILE VINDHAI SEIVAI POTRI OM

48. OM KANAVILUM KAATCHI ALITHAI POTRI OM

49. OM NINAIVILUM KAATCHI ALIPPAI POTRI OM

50. OM NEER OOTRI VILAKETRINAI POTRI OM

51. OM DWARAKAMAYE DEIVAME POTRI OM

52. OM CHAVADIYIL SAYANIKUM SATHGURUVE POTRI OM

53. OM MAHAANGALIN THATHAIYE POTRI OM

54. OM ANANDA NILAIYAI ARULVAI POTRI OM

55. OM NAMBIKAI PORUMAI KAANICKAIYAI KETPAI POTRI OM

56. OM VENGUSAAVIN SEEDARE POTRI OM

57. OM PALARUKKUM PADIALAKUM BHAGAVANE POTRI OM

58. OM VAAKUBALITHAM THANTHIDUM SARASWATIYE POTRI OM

59. OM VAAZHVANGU VAAZHA VAAZHTHIDUVAI POTRI OM

60. OM UNAIMARAVA VARAM THARUVAI POTRI OM

61. OM KALANGUVOR MANAM KALIKH SEIBAVARE POTRI OM

62. OM KUZHANDAI VARAM ARULUM GURUVE POTRI OM

63. OM ANNAIYAI THANDHAIYAI AADARIKUM ARULE POTRI OM

64. OM UNGAL KALADIYE ENGAL SHIRIDIYAM POTRI OM

65. OM ERUPADAIKONDU SIRAPUDAN VAZHAVAIPAAI POTRI OM

66. OM KAMAKRODA MADHAMAACHARYAM THEERPAI POTRI OM

67. OM KASI PRAYAAGAIYAI KAALVIRALIL KAATIYAVARE POTRI OM

68. OM DEEPANGALAI YETRI PAAVANGALAI POKINAI POTRI OM

69. OM DINAMDINAM DYANIPPAVARKU SAILAKSHMI ROOPAMANAI POTRI OM

70. OM SHIRIDIYE PANDARIPURAM ENRAI POTRI OM

71. OM ANBAAL ULAGAM MUZHUVADUM OTRUMAI AAKINAI POTRI OM

72. OM AINDHU PRAANANGALAI JOTHIYAI ETRAVAITHAI POTRI OM

73. OM ARATHI EDUPAVARIN AARAATHUYAR THEERPAI POTRI OM

74. OM ARULAASIYAI PRASADAMAAI ALIPPAI POTRI OM

75. OM SUMAIGALAI ETRU PAGAIMAYAI POKUVAI POTRI OM

76. OM KANNOLI THANDHU KAATHOLI KETKATCHEIVAI POTRI OM

77. OM SARANAM ADAIVORUKU KAMALAPAADAM KAATUVAI POTRI OM

78. OM KAALAI AARTHIYIL KARUNAMOORTHI KAATCHI AVAAI POTRI OM

79. OM NILAIYANA GNANAM NILAIKASEIVAI POTRI OM

80. OM SYAMA DASGANU MAHALSA DAATHYA SATGURUVE POTRI OM

81. OM ALLAH YESU ANNAI ANAITHUM AANAAI POTRI OM

82. OM BAKTHIKKETRA PALANALIPPAI POTRI OM

83. OM MANATHIRKERPA VAAZHKKAITHUNAINALAM ALIPPAI POTRI OM

84. OM YEPPIRAVIYULUM UNNAI YERKA VAIPAI POTRI OM

85. OM YAAGAM YOGAM YEDHUMINRI MOTCHAM THARUM GURUVE POTRI OM

86. OM YELLA MAHANGALUM EN RUPAME ENBAI POTRI OM

87. OM ANNADAANAME PIRAVINOI THEERKUM MARUNDHENBAI POTRI OM

88. OM KOOTU PRARTHANAIYAL KULAM VAAZHA VAIPAI POTRI OM

89. OM UNNAI POTRUVORAI ULAGAM POTRAVAITHAI POTRI OM

90. OM ISAIYIL ENAINDHU VARUVAI POTRI OM

91. OM ANNA VASTRANGALAI ALAVINDRI KODUPAI POTRI OM

92. OM GODAVARI NADHIDEERA KOVIL KONDAAI POTRI OM

93. OM BOOTI MAALIGAI ALANGARIKKA MURALIDARANANAI POTRI OM

94. OM VIYAZHA POOJAIYIL VALVINAI NEEKUM VIYAZHA MOORTHIYE POTRI OM

95. OM PARANDHAMAA PARAMESWARA PARAMAACHARYAA POTRI OM

96. OM KANKANDA DEIVAME GANAPATHIYE POTRI OM

97. OM POURNAMI POOJAIYIL PAVANGALAI AZHITHU NARPALAN ARULVAI POTRI OM

98. OM PARIJATHAMALARE KARPAGHATHARUVE KAMADENUVE POTRI OM

99. OM NAVAKOLGALAL NANMAIYUM NAAVANMYUM PERAVAIPAI POTRI OM

100. OM THANVINAI NOI THEERKUM DHANVANTRIYE POTRI OM

101. OM MEENAKSHI BHAKTHANAI NEE AATCHI-SEIDAI POTRI OM

102. OM NAMBINORAI KAIVIDAATHA NAYAKANE POTRI OM

103. OM RAJARAMA NAMAME THAARAKA MANDIRAMENBAI POTRI OM

104. OM ANBUKKU ARULNALGUM ARIVE POTRI OM

105. OM RADHAKRISHNA SEEETHARAMA LAKSHMINARAYANA POTRI OM

106. OM SRINIVASA SRIVENKATESA SRIRANGA POTRI OM

107. OM SIVARUPA HARIHARAA SUBRAMANYA POTRI OM

108. OM SAKALAMUM SATGURU SAIROOPAME POTRI OM

coconut chutney

2010-02-17T05:36:00.000-08:00

coconut-1cup grated
pori kadalai-3sp
garlic-4pods
green chilli-4
salt as required

onion for seasoning 1or 2 small onions

Grind all the above its with little water.
Season the grinded chutney with mustards seeds,with onion and curry leaf.
chutney is ready now.
Serve it with idaly and sambar

Tomato chutney

2010-02-17T05:02:00.000-08:00

Tomato chutney is very normal in all tamil families. In india we all use dry red chilli for chutney. It brings nice flavour to the chutney. But i live abroad. Here we dont get dry chilli frequently. so i tried it with red chilli powder it came out well.

Onion-2
tomato-3
chilli powder-1sp
tamarind-very little
salt as required
oil-1sp
mustard seed- 1/2 sp
curry leaf - little

Put oil in the kadai, fry the onion nicely and add tomatoes and tamarind.
After the tomato get fried put chilli powder and salt
Nicely saute it, it will come to gravy consistency.
Remove the mixer from the kadai and keep it in other plate so that it will cool.
After it got cool. grind it in the mixie. while grinding add little water.
Again keep the kadai with oil to season, season it with mustard seeds and curry leaf and perungaya thool.
put the grinded chutney it the kadai and allow it to heat till the oil comes out or till it becomes thick
Serve it with hot idaly. Comes out very nice. I remeber my mother usualy bring this chutney while we go for picnic. Taste will be very good.

ginger chicken

2010-02-16T02:49:00.000-08:00

I learnt this ginger chicken from my mother in law. It is very tasty and comes out very well with the ginger flavour. It is very traditional recipe.
Ingredients:
Chicken-1/2 kg
Onion-10pods(small)
tomato-1
sombu-1 sp
ging
ginger-1 1/2 table spoon full
chilli powder-1sp
curry leaf- 1 handful
salt-as req
1. First grind onion, tomato,ginger, chilli powder,curry leaf.
2. 3 spoon oil in the fry pan. put sombu, jeera
3. pour the grinded paste in it. Till the raw smell goes fry it.
4. put the chicken and saute it nicely so that the grinded paste nicely coat the chicken.
5. close it with lid and leave it for 5mins.
6. After the water comes out from the chicken. open it. if needed add salt and chilli powder at this stage.
7. If needed add some water if the chicken is not boil and allow it to boil.
8. If you want to serve it like gravy u can take the chicken after it gets boil and it comes to gravy stage.
9. if you want chicken to be separate like fried chicken. keep the flame in the high. Allow the chicken to coat it with the gravy.
10. Atlast garnish with the coriander leaf.

chicken fry

2010-02-16T01:52:00.000-08:00

Ingredients:
chicken-1/2 kg
curd-1/2 cup
chilli powder- 1sp(or)chicken65 powder
masala powder-1sp
ginger garlic paste-1sp
salt as required
Procedure:
1. Marinate the chicken with all the ingredients above.
2. Put oil in the fry pan. After the oil get heated. put chicken in the pan and saute it nicely. so that oil will get added with the chicken
3. Put it in low flame. so that the chicken water comes out from the curd and chicken
4. cook till the chicken is boiled.
5. After you are sure the chicken is boiled.
6. Keep the flame in high. Saute it nicely otherwise gravy will get burnt. saute it nicely so that all the gravy nicely join with the chicken.
7. chicken will be dry
At last garnish with coriander leaf. you can serve with rice as side dish. It is fried chicken with less oil. Very easy and less oil chicken fry.