Logs Kitchen

Nav Dhan Beans

2013-01-21T16:19:00.003-08:00

INGREDIENTS:

Nav Dhan beans - 1 cup
Onion - 1
Tomato - 1
Garlic - 4
Ginger - little extra to the amount of garlic
Kulambu Milagu Podi - 1/2sp
Garam Masala - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Curry and Coriander leaves - few

METHOD:

Soak Nav Dhan Beans in water overnight and pressure cook for 2 whistles and simmer it to 10 minutes.
Chop onion and tomato and crush ginger garlic to a paste.
In a kadai add oil, when heated add onion and fry till it is light brown.
Add ginger garlic paste and cook till the raw smell leaves.
Now add tomato and cook till it is soft.
Add the cooked beans, kulambu milagu podi, turmeric powder, salt and close the cooker to cook it for a whistle.
Open the cooker and now we can see all the ingredients are blended well.
Finally add the chopped cilantro and curry leaves.
Serve hot with paratha or poori.

Tuna sandwich

2013-01-21T16:06:00.005-08:00

INGREDIENTS:

Tuna fish tin - 1
Bread - 4 slices
Onion - 1
Tomato - 1/2
Garlic - 3pods
Ginger - similar to garlic
Sambar powder - 1/4sp
Coriander leaves and curry leaves - few
Turmeric powder - a pinch
Salt - to taste

TOPPING ON SANDWICH:

Sliced tomato - 6
Tomato ketch-up - as required
Ranch sauce/ Chipotle Mayonnaise - as required

METHOD:

Open the tin of fish and filter the excess water and let the remaining water drain.
Chop onion and tomato and crush ginger garlic to a paste.
In a kadai add oil and when heated add onion and fry till it is brown.
Now add ginger garlic paste and cook till the raw smell leaves.
Then add tomato and cook till it is soft.
Add the fish, turmeric powder, sambar powder, salt and close the pan till all the ingredients gets mixed well.
Dont add water as it should be little dry to place on the sandwich bread.
Open the lid and add coriander and curry leaves and fry for a minute.
Now toast the bread and place the tuna fish on top of a bread.
Place the sliced tomato and add the sauce on top of it.
Place the other bread on the top of it and now it is ready to serve.

Mushroom Peas Fry

2013-01-17T08:42:00.001-08:00

INGREDIENTS:

Mushroom - 1 small pack(225g)
Peas - 1/2 to mushroom
Onion - 1/2
Tomato - 1/2
Ginger - a small piece
Garlic - 2
Salt - as required
Turmeric powder - a pinch
Sambar powder - 1/2sp
Curry and Coriander leaves - Few

METHOD:

Chop the onion, tomato and keep aside.
Crush ginger and garlic to a paste.
Wash mushroom and chop it very finely to small pieces.
In a kadai, add oil and when heated add onion and fry till it is brown.
Now add ginger garlic paste and fry it for a while and then add tomato and cook till it is soft.
Now add very finely chopped mushrooms, peas, salt, turmeric powder, smabar powder and mix well.
Close the kadai and wait till the mushroom leaves water.
Open and keep frying till the water gets absorbed.
Add an extra spoon of oil and fry for a minute and off the stove.
Spicy mushroom fry is ready. Serve with light spiced food.

Kadali Paruppu Muttakos kootu

2013-01-17T08:17:00.004-08:00

INGREDIENTS:

Kadalai paruppu (Chana Dal) - 1/2cup
Cabbage - 1/2cup
Onion - 1/2
Tomato - 1
Turmeric powder - a pinch
Salt - as required
Sambar powder - 1/2sp
Cinnamon - a very small stick
Clove - 1
Mustard seed - 1/4sp
Curry leaves - few

TO GRIND:

Coconut - 4 to 5 sp
Garlic - 3

METHOD:

Soak chana dal in water for 3 to 4 hrs and pressure cook it for 2 whistles and simmer it to 7 mins.
Make sure that the chana dal is fully cooked but not smashed.
Open and take the water of the dal to keep rasam in it.
Grind the above coconut and garlic to a paste.
In a kadai add oil and when heated add chopped onion and fry till it is brown.
Then add cabbage, tomato and cook till it is soft.
Now add salt, turmeric powder, sambar powder, cooked chana dal and grinded paste.
Close and let it boil for 8 to 10 mins so that all the ingredients get combined to cook well.
Open and season it with mustard seeds, cinnamon, clove and curry leaves.

NOTE:

We can also add ridge guard, snake guard instead of cabbage.
But for this we have to grind 1/4sp cumin seed and 1small green chili along with coconut and garlic.
Then we need not add cinnamon and clove to these snake guard and ridge guard veggies.

Kollu Paruppu Rasam

2013-01-17T07:57:00.003-08:00

INGREDIENTS:

Boiled kollu paruppu water - 1cup
Tomato - 1/2
Tamarind syrup - 4 to 5 sp
Salt - as required
Turmeric powder - a pinch
Mustard seed - 1/4sp
Curry leaves and coriander leaves - few
Garlic - 1
Hing - a pinch
Rasam podi - 1/2sp

METHOD:

Take the water from the boiled dal and add 1/2 tomato to it.
Add the tamarind syrup and add salt turmeric powder to it.
Now crush the tomato well which is in the dal and check for the salt.
Now on the flame and place a vessel with the above rasam water to it.
Keep the flame in a medium head and wait till the bubble starts forming.
Once you see the bubble starts forming on the top off the flame and add 1/2sp of rasam podi to it.
Immediately close the vessel to let not the smell go off.
Now season it with mustard seeds, hing, crushed garlic and curry and coriander leaves.

You can drink this rasam as a soup. It soothes your throat problems.

Kollu paruppu (Horse Gram Dal)

2013-01-17T07:55:00.001-08:00

INGREDIENTS:

Kollu paruppu (Horse Gram) - 1cup/125g
Onion - 1small
Tomato - 1
Garlic - 3
Cumin seed - 1/2sp
Coriander seed - 1/2sp
Red chili - 1
Turmeric powder - a pinch
Salt - as required
Coriander leaves - few
Tamarind - a small gooseberry size

METHOD:

Soak dal in water for 3 to 4 hrs and pressure cook it for 2 whistles and simmer it to 10 mins.
Now open and take the water of the dal to keep rasam in it. It is good for cold.
In a kadai add oil and when heated add cumin seed and coriander seed and fry till it is brown.
Now add the chopped garlic, onion, red chili and fry till onion is light brown.
Then add tomato, tamarind and fry till it is soft.
Add turmeric powder, salt and off the flame.
Now add these kadai ingredients to the boiled dal and grind it along with few strands of coriander leaves.
Grind it little coarsely and not full smoothy like a paste.
Add less water when grinding as it should be in a semi-solid state.
Serve with hot rice.

KOLLU PARUPPU RASAM RECIPE:

INGREDIENTS:

Tomato - 1/2
Tamarind syrup - 4 to 5 sp
Salt - as required
Turmeric powder - a pinch
Mustard seed - 1/4sp
Curry leaves and coriander leaves - few
Garlic - 1
Hing - a pinch
Rasam podi - 1/2sp

METHOD:

Take the water from the boiled dal and add 1/2 tomato to it.
Add the tamarind syrup and add salt turmeric powder to it.
Now crush the tomato well which is in the dal and check for the salt.
Now on the flame and place a vessel with the above rasam water to it.
Keep the flame in a medium head and wait till the bubble starts forming.
Once you see the bubble starts forming on the top off the flame and add 1/2sp of rasam podi to it.
Immediately close the vessel to let not the smell go off.
Now season it with mustard seeds, hing, crushed garlic and curry and coriander leaves.

You can drink this rasam as a soup. It soothes your throat problems.

More Kulambu

2013-01-17T07:30:00.004-08:00

INGREDIENTS:

Semi solid sour curd - 1 cup
Onion - 1/2
Tomato - 1/2 (if curd is not sour)
Curry leaves - few
Coriander leaves - few
Turmeric powder - a pinch
Salt - as required
Hing - a pinch

TO GRIND:

Garlic - 3
Red chili - 1
Cumin seed - 1/4sp
Toor dal soaked for an hr - 1sp (or) Roasted Dalia Split/Pottukadalai - 1/2sp
Coconut - 2sp

METHOD:

Chop onion and tomato and keep aside.
Grind the above ingredients to a fine paste.
In a kadai add oil and when heated add the chopped onion and fry till brown.
Then add tomato and fry till it is soft.
Now add the grinded paste and add water if it is thick.
Add turmeric powder, salt and hing and let it boil for 6 to 7 minutes till the raw smell leaves.
Now simmer the flame and add the curd by mixing water to it so that it is in the liquid form.
Stir the ingredients and wait till the bubble start forming on the top.
Now add the curry leaves and coriander leaves and off the stove.
Serve with hot rice.

This goes well with spicy side dishes like eggplant fry and spicy mushroom peas fry.

Cauliflower Kurma

2012-08-02T12:55:00.001-07:00

INGREDIENTS:

Cauliflower - 1small
Peas - 1/4cup
Onion - 1/2
Green chili - 1
Tomato - 1
Garlic - 4
Ginger - 1/2 to garlic
Fennel seed - 1/4sp
Coconut - 1/2 cup
Cinnamon - 1 small stick
Clove - 2
Kulambu milagu podi - 1 1/2sp
Salt - to taste

METHOD:

Wash cauliflower with hot water and cut into pieces.
Chop onion and tomatoes. Grind ginger, garlic,fennenl seed and coconut.
In a kadai add oil. Once heated add cinnamon, cloves, onion, green chili and fry till the onion becomes light brown.
Now add tomato and fry till it is soft.
Then add cauliflower, peas and the grinded coconut paste.
Add kulambu milagu podi, salt, turmeric powder and close to boil.
Once the cauliflower is cooked off the flame.
Serve hot with chapathi, rice or idli/dosa.

NOTE:

We can also grind the cinnamon and clove along with the ginger, garlic, coconut paste.
We can also substitute kulambu milagu podi with 2sp of coriander powder, 1/2sp of red chili powder and 1/2sp of pepper powder

Tomato soup

2012-06-03T17:31:00.001-07:00

INGREDIENTS:

Tomato - 2
Onion - 1
Paruppu water (toor dal) - 1tblr
Salt - to taste
Turmeric powder - a pinch
Soup powder - 1 1/2sp
Cinnamon - a small piece (optional)
Clove - 1 (optional)
Water - 1tblr

METHOD:

Chop tomatoes finely or blend it once in a mixer.
Slice onions and keep aside.
In a cooker add oil and when heated add cinnamon, clove and onion.
When it is light brown add tomatoes and when it is soft add paruppu water, salt, turmeric powder.
Close cooker and cook it for 2 whistles.
Open and now add 1 1/2sp of soup powder and transfer to a bowl.
Serve it hot.

NOTE:

We can also add soup powder when cooking itself. That also gives a good taste.
It is not necessary to add paruppu water but it gives a good taste.
Vegetable soup is also similar to this but add just 1/2 tomato and the vegetables and cook it by simmering to 10 mins after putting on the cooker weight.

Chicken soup

2012-06-03T17:19:00.000-07:00

INGREDIENTS:

Chicken - 100g
Onion - 1/2
Tomato - 1
Water - 21/2tblr
Salt - to taste
Turmeric powder - a pinch
Soup podi - 2sp

METHOD:

Cut chicken to small pieces.
Slice onion and tomatoes lengthwise.
In a cooker add oil and when heated add onion and cook till it is light brown.
Now add tomatoes and when it is soft add all the remaining ingredients and close the cooker.
Pressure cook it for 2 whistles.
Hot peppery chicken soup is ready to serve.

NOTE:

With mutton leg pieces it will be really good and tasty.

Sundal kathirikkai puli kulambu

2012-05-13T16:40:00.000-07:00

INGREDIENTS:

Karuppu sundal (black channa) - 1small cup
Brinjal - 2
Onion - 2
Tomato - 1
Tamarind - a small lemon size
Kulambu milagu podi - 2sp
Salt - to taste
Curry leaves - 1strand
Grated Coconut - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch

METHOD:

Chop onions and keep aside.
Soak channa in water overnight and pressure cook with 1/2sp salt for 3 to 4 whistles.
Take the syrup of tamarind and keep aside.
In a cooker add oil and when heated add the chopped onions and fry till it is light brown.
Then add chopped tomato and cook till it is soft.
Add coconut, curry leaves and kulambu milagu podi and fry once and off the stove.
Let it cool and grind it.
In an empty cooker add oil and when heated add mustard seeds.
Now add half chopped onion and fry till it is brown.
Now add sliced brinjal, salt, turmeric powder, 1sp tamarind syrup and cook till the brinjal absorbs the tamarind syrup.
Now add the grinded mixture, cooked channa, remaining tamarind syrup,salt and let it boil for 5 mins till the raw smell leaves and the brinjal gets cooked.
Serve hot with rice or idli.

Peerkangai thokku (Ridge guard/ chinese okra curry)

2012-04-09T16:44:00.001-07:00

INGREDIENTS:

Peerkangai - 2
Onion - 2
Tomato - 2
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Sambar powder - 1sp
Salt - to taste

METHOD:

Peel the outer skin of ridge gourd and cut it to small pieces.
Slice onions and tomatoes finely.
In a cooker, add oil and when heated add mustard seeds.
When it pops add onion and fry till it is light brown.
Now add peerkangai and fry for 5mins.
It will leave water and then add tomatoes, turmeric powder, salt and sambar powder.
Add little water and fry till tomatoes are soft.
Now close cooker and cook it for 2 to 3 whistles.
Open it when done and serve hot with white rice/ idli/ dosa.

Thattai Paruppu sambar

2012-04-09T16:35:00.001-07:00

INGREDIENTS:

Thatta paruppu (Red chori brown beans) - 1cup
Onion - 1
Tomato - 1 or 2
Brinjal - 2
Sambar powder - 1sp
Curry leaves - few
Tamarind syrup - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Salt - to taste

METHOD:

Soak thatta paruppu in water over night and pressure cook it for 3 whistles.
In an empty kadai, add oil and when heated add sliced mustard seeds, curry leaves, onion, brinjal, 1sp tamarind syrup, salt little and turmeric powder.
Leave it till brinjal absorbs the tamarind syrup.
Now add tomato and cook till it is soft.
Now add the kadai materials to the boiled paruppu and add sambar powder, salt, remaining 1sp tamarind syrup, little water if it is too thick and close it to boil for 5 to 10 mins till the brinjal gets cooked and the raw smell of sambar powder goes off.
Open and serve hot with white rice.

NOTE:

The water of the boiled paruppu can be used to make rasam as like we make paruppu rasam from paruppu water.
It gives a good taste.
We can also add bottle guard and chayote vegetable to this sambar.

Paruppu chutney

2012-04-06T13:54:00.000-07:00

INGREDIENTS:

Coconut - 1cup grated
Red chili - 3
Tomato - 2
Garlic - 2
Toor dal - 1sp
Chana dal - 1sp
Curry leaves - few
Hing - a pinch
Tamarind - a small gooseberry size

METHOD:

Heat kadai and add toor dal, chana dal, curry leaves and when lightly brown add red chili.
Then add chopped tomato, hing, salt, tamarind and fry till tomatoes are soft.
Now add garlic and coconut and fry lightly.
Let the mixture cool and grind it bit coarsely.
It goes well with tamarind rice.
Serve also with white rice, idli, dosa.

Sambar

2012-04-04T13:47:00.005-07:00

INGREDIENTS:

Toor dal - 1cup / 1small tblr
Tamarind - a big lemon size
Onion - 1
Any vegetable (drumstick, carrot, brinjal, radish, beetroot, bottle guard, chayote) - as required
Tomato - 2
Green chili - 2
Turmeric powder - 1/4sp
Salt - to taste
Sambar powder - 1 1/2sp

FOR SEASONING:

Mustard seed - 1/2sp
Oil - as required
Curry leaves - few
Coriander leaves - few
Hing - a pinch
Red chili - 1

METHOD:

Wash toor dal, soak in water for one hr and pressure cook it for 2 to 3 whistle. (Add little extra water so that we can use it for making paruppu rasam)
Open and smash the dal with the smashing tool.
Soak tamarind in water and take the tamarind syrup.
In a kadai add oil and when heated add sliced onion, green chili and fry till the onions are light brown.
Now add the vegetable, little salt to the vegetable, turmeric powder and 1 to 2sp of tamarind syrup.
Fry till the vegetable is half cooked with the tamarind water so that it gets more tasty.
Now add tomatoes and cook till it is soft.
Then take these ingredients and add into the smashed dal in cooker.
Add the remaining tamarind syrup, sambar powder, salt and water if it is still thick.
Now close cooker and let it boil for 1 whistle.
Open and season it with the above given seasoning ingredients.
Delicious sambar is ready.
Serve hot with idli/ rice/ dosa.

Paasi paruppu payasam

2012-04-03T17:15:00.001-07:00

INGREDIENTS:

Broken green gram dal - 1/2tblr
Jaggery - 3/4tblr
Milk - 3tblr
Cardamom powder - 1/2sp
Cashew - 1/2sp

METHOD:

Wash the dal and pressure cook it for 1 whistle with 1tblr water.
Open and add jaggery, milk and boil for 5mins.
Finally add cardamom and fried cashews.
Serve hot or chilled.

NOTE:

Jaggery gives a better taste then adding white sugar.
When it gets solid add milk when serving.

Arisi payasam

2012-04-03T17:08:00.005-07:00

INGREDIENTS:

Raw rice or biriyani rice - 1/4tblr
Sugar - 3/4tblr
Ghee - 2sp
Milk - 3/4 litre
Water - 1tblr
Cardamom powder - 1/2sp
Camphor - a pinch (single mustard seed size)
Cashew - 1sp

METHOD:

Wash the rice and drain all the water.
In a vessel add ghee and fry rice little and add water.
Let it boil for few mins and when cooked slightly smash the rice.
Now add milk and sugar and boil till it is little thick.
Finally add cardamom powder, camphor and fried cashews.
Boil for 5mins and off the flame.
Serve hot or chilled.

NOTE:

Camphor is added only to this payasam as it gives a good aroma when mixed to the rice.

Godhumai payasam

2012-04-03T17:00:00.000-07:00

INGREDIENTS:

Rice wheat - 1/2tblr
Milk - 2tblr
Water - 2tblr
Sugar - 1 1/2tblr
Coconut milk - 1tblr
Cardamom powder - 1/2sp

METHOD:

Wash the rice wheat and boil in cooker with 2tblr water and 2tblr milk for 3 to 4 whistle.
Open and smash it well.
Now add sugar and coconut milk and let it boil for 5mins.
Finally add cardamom powder and off the flame.
Serve hot or chilled.

Rava payasam

2012-04-03T16:54:00.001-07:00

INGREDIENTS:

Rava - 1/2 tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr
Rose essence - 2drops

METHOD:

In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
In the same vessel add little ghee and roast the rava lightly and add 1tblr water and boil till it gets cooked.
Now add 5tblr boiled hot milk, sugar and vanilla essence.
Keep stirring it for 10 to 15 mins till the milk gets little thick.
Finally add the cardamom powder and fried cashews and dry grapes.
Serve it hot or chilled.

Semiya payasam

2012-04-03T16:52:00.005-07:00

INGREDIENTS:

Semiya - 1tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr

METHOD:

In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
In the same vessel add little ghee and roast the semiya lightly and add 1tblr water and boil till it gets cooked.
Now add 5tblr boiled hot milk and sugar.
Keep stirring it for 10 to 15 mins till the milk gets little thick.
Finally add the cardamom powder and fried cashews and dry grapes.
Serve it hot or chilled.

Pudding

2012-04-03T16:44:00.003-07:00

INGREDIENTS:

Milk - 1/2litre and 1tblr extra
Sugar - 30g
White Bread - 2
Egg - 4
Choco powder or chocolate essence - 1 1/2sp
Vannila essence - 4drops

METHOD:

Take a vessel and boil milk till it gets condensed to 1/2litre.
Then add sugar and stir it well.
When sugar is added the milk becomes watery so boil foe other 10mins to make it thick.
Now remove the outer crusty brown layer in bread. Add 3sp of boiling milk to the bread and smash it well.
Then add it to the boiling milk.
Add choco powder or chocolate essence to the boiling milk and off the stove.
Let the milk to cool.
Now take the eggs and beat it as much as you can by hand or use egg beaters to make it blend well.
When the milk comes to the normal temperature or when the heat is off from the milk add the beaten eggs. (Dont ever add the eggs to the milk when it is hot).
Add vanilla essence to the milk.
Add the final milk to the mixer and stir it twice so that all the ingredient gets blended well.
Check for the sugar. If it is correct add a little extra so that when it is cooled the sugar will be correct.
Now pour the milk to a vessel which fits in a cooker.
Add little water to the cooker and place the milk vessel inside.
Close it and cook for 1 whistle.
Refrigerate it and serve.

Carrot kheer (Carrot payasam)

2012-03-15T16:37:00.002-07:00

INGREDIENTS:

Milk - 1litre
Carrot - 1big size
Cashew - 10nos
Sugar - as required
Cardamom powder - 1/2sp

METHOD:

Cut carrots thinly.
Boil carrot and cashew (keeping each in a separate small vessel) in a cooker by adding one spoon of water in cooker and into both carrots and cashew cup.
Once putting the weight on to the cooker, simmer the flame and off the stove in 5minutes.
Let the content cool and add the carrot and cashew to mixer and stir twice (dont stir more than that).
Now boil the milk, so that it should get condensed to 3/4th litre.
Now add sugar and stir well.
The milk will now become loosen as we added sugar.
Again let it boil until it is thick.
Now add the grinded contents and crushed cardamom to the milk.
Boil fot 2mins and off the flame.
Serve hot or cold by keeping in refrigerator.

Maida bonda

2012-03-09T13:57:00.002-08:00

INGREDIENTS:

Maida flour (All purpose flour) - 1/2tblr
Rice flour - 1/2tblr
Baking soda - 1/4sp
Onion - 1
Green chili - 4
Salt - to taste
Curry leaves and coriander leaves - little extra
Butter - 1sp
Oil - for frying

METHOD:

Chop onion, coriander and curry leaves finely.
Mix all the ingredients by adding little water and make a solid dough.
Heat oil and make crispy wheat bondas.

Godhumai Bonda (Wheat bonda)

2012-03-09T13:56:00.004-08:00

INGREDIENTS:

Wheat flour - 1/2tblr
Rice flour - 1/2tblr
Baking soda - 1/4sp
Onion - 1
Green chili - 4
Salt - to taste
Curry leaves and coriander leaves - little extra
Butter - 1sp
Oil - for frying

METHOD:

Chop onion, coriander and curry leaves finely.
Mix all the ingredients by adding little water and make a solid dough.
Heat oil and make crispy wheat bondas.

Ulundhu Vadai (Urad dal Vada)

2012-03-09T13:51:00.002-08:00

INGREDIENTS:

Urad dal (whole) - 1tblr
Rice flour - 1/2tblr
Ginger - a small size
Salt - to taste
Onion - 1
Green chili - 4
Coriander and curry leaves - few
Whole pepper - 1sp
Cumin seed - 1/2sp
Oil - for frying

METHOD:

Wash urad dal and soak in water for 2hrs.
Grind it to a solid state with little water and along with ginger and salt and have it in a
separate container.
Chop onions, coriander leaves, curry leaves finely and crush green chili.
Add the remaining items to the grinded dough and mix well.
Once the oil is heated fry crispy ulundhu vadai and serve hot.