Bhojana Recipes

Coriander Leaves / Kothamalli Thokku

noreply@blogger.com (Bhojana Recipes) — Thu, 07 May 2020 04:53:00 +0000

A great accompaniment packed with the unique flavor of coriander leaves to have with anything. It goes very well with anything on your platter. It serves as Chutney with dosa, idly , pongal, as Dip with with any fried snacks, as Spread with bread roast , rotis, as Pickle with curd rice and it goes on. Since this thokku is made in a pickled form, it can be refrigerated and kept for nearly ten days.

Pre time: 10 mins
Cooking time: 30 mins

Ingredients for making Coriander Leaves / Kothamalli Thokku:

Fresh Coriander leaves a large bundle ( 250 gms)
Tamarind a lemon size
Red Chillies 10 to 12
Turmeric powder 1/4 tea spoon
Asafoetida powder 1/2 tea spoon
Jaggery a large gooseberry size
Salt to taste
Fenugreek seeds / Venthayam 1 and 1/2 tea spoon
Mustard seeds 1 tea spoon
Gingelly / Sesame oil 75 ml

How to make Coriander Leaves / Kothamalli Thokku?

Remove the root and stem part of the coriander leaves and wash them well to make dirt free.
Spread them on a white cloth and cut in to smaller pieces with a scissor or knife and keep aside.
Dry roast the fenu greek seeds to brown, powder them and keep aside.
Boil half cup of water and soak the tamarind in it after taking off the seeds from it if any.
In a blender jar add the leaves, red chillies, salt, tamarind with the soaked water and grind to smooth paste. If needed add some water while grinding.
Heat a heavy bottomed pan with the oil.
Do the seasoning with the mustard seeds.

Once they splutter, put the asafoetida powder and turmeric powder to it and pour the ground mixture in to the pan and mix well.

Le t the stuff to boil well for 10 to 15 minutes with the pan closed since, it spills out while boiling.

After 15 minutes, remove the lid and keep the flame to medium.

Add the jagerry.

Stir the stuff then and there.

Wait till till the thokku becomes thick like a paste and the oil separates.

Add the fenugreek powder and switch off the stove.

Once the Kothamalli thokku becomes cold, store it in a clay pot or glass bottle.

CLICK HERE TO SEE THE RECIPE OF AUTHENTIC RAW MANGO THOKKU AND NELLIKKAI / GOOSEBERRY THOKKU

Mambazha Puliserry / மாம்பழ புளிசேரி(Curd based Mango gravy in Cream of Coconut)

noreply@blogger.com (Bhojana Recipes) — Thu, 07 May 2020 02:55:00 +0000

Since my mother in law is native of Kerala this is one of her favourite and signature recipe. We always wait for the mango season to relish this delicacy of Kerala. The sweetness of mango with its unique flavour blends with mild sour curd, simmered with spices give extraordinary aroma and taste to this gravy. We have it by mixing it with hot steaming rice...

Pre time: 10 mins
Cooking time: 10 mins
Serves: 5

Ingredients for making Mambazha Puliserry (Curd based Mango gravy in Cream of Coconut) :

Ripened Mangoes 2
Thick butter milk in milk shake consistency without lumps 500 ml
Red chilli powder 1/4 tea spoon
Grated Coconut 4 table spoons
Red chillies and Green chillies 2 each
Coconut oil 2 tea spoons
Mustard seeds and Fenugreek 1 tea spoon each for tempering
Curry leaves few
Salt to taste

How to make Mambazha Puliserry (Curd based Mango gravy in Cream of Coconut)?
Cut the mangoes into big squares after taking out the seed.
Boil them in a kadai with some water, and red chilli powder.

While the mangoes are getting cooked , grind the coconut and chillies to fine paste adding salt to them with some water.

Mix this paste to the butter milk.
Once the mangoes are boiled well add the buttermilk stuff to the pan and stir well.

Wait till the bubbles form. Switch off the stove.
Do the seasoning in coconut oil with mustard seeds, fenugreek, curry leaves and red chilli and add to the gravy.

Red Chutney for Idli

noreply@blogger.com (Bhojana Recipes) — Wed, 06 May 2020 16:38:00 +0000

Perfect blend of Tomatoes with onion, garlic and red chillies gives the best combination for South Indian Idlis. Though a very simple one every ingredient and step of making this chutney is importnat to get the tasty and aromatic one..

Pre time: 05 mins
Cooking time: 10 mins
Making time: 03 mins
Serves: 4

Ingredients for making Red Chutney for Idli:

Well ripened and firm tomatoes of Normal size 3
Onions 2
Garlic Pods 5
Red chillies 3
Salt to taste
Oil 3 table spoons

For Sauteing

Gingelly Oil 1 table spoon
Mustard 1/2 teaspoon
Urad dal 1/4 teaspoon
Asafoetida powder 1/4 teaspoon
Curry leaves few

Method of making Red Chutney for Idli:
Chop the veggies and keep ready.

Heat a pan with oil

First fry onions and Garlic till onions become light brown in colour with red chillies.

Add required salt.
Add tomatoes.
Keep the flame medium and keep cooking till they become soft.

Switch off the stove.
Allow the stuff to cool down.
Grind in a mixer to paste.
Need not add water.
Transfer to a bowl.

Do the sauteing in gingelly oil and add to the chutney.

Raw Banana Tangy Curry (Vazhaikai Puli Kootu)

noreply@blogger.com (Bhojana Recipes) — Wed, 06 May 2020 08:46:00 +0000

This is a traditional Tamil Brahmin Side dish made with vazhaikkai / Raw Banana, Lentils, Fresh Spices and Roasted Coconut. A delicious side dish for steamed rice and no doubt that once you make this side dish you start loving it......

Prep Time 20 mins
Cooking Time 15 min
Serves: 4

Ingredients for making Raw banana Tangy Curry:

Raw Bananas 4
Pressure cooked Thur dal from 3 tb spoons of thur dal
Chana dal 2 tb spoons
Green chillies slitted 2
Tamarind juice from a small lemon size tamarind 100 ml
Sambhar Powder 2 tea spoons
Grated Coconuted 2 tb spoons
Hing powder 1/4 tea spoon
Coconut oil 2 tea spoons
Mustard seeds,cumin seeds and urad dal for seasoning
Curry leaves

How to make Raw Banana Tangy Curry?
Cut the bananas in to cubes and keep aside.

Soak chana dal in water for 30 minutes
Dry roast the coconut to light golden brown colour and keep aside
Now heat a pan with 3 cups of water.Add the soaked chana dal into it. Allow it to boil for 5 minutes.Add the chopped bananas into it with salt and turmeric powder.
When the bananas are half cooked add the tamarind juice, Green chillies, Hing powder and Sambhar powder into it.
Wait till the raw smell goes and the veggies become soft.
Add some water to the boiled thurdal and pour it inot the boiling stuff.

When the gravy thickens add the roasted coconut and do the seasoning.
Garnish with curry leaves.
A bit of jagerry can also be added for more taste.

Gottu Rasam

noreply@blogger.com (Bhojana Recipes) — Wed, 06 May 2020 07:59:00 +0000

This instant Gottu Rasam made by our grannies without powdering or grinding, yet tastes yummy and divine. Also provides a soothing effect during sluggish days . Enjoy this hot Gottu Rasam Rice with pappads or any crisps!!!

Pre time: 05 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Gottu Rasam:

Tamarind juice squeezed from a small lemon size tamarind 500 ml
Salt to 3/4 tea spoon
Jaggery a small pebble size
Curry leaves and coriander leaves
Tomato 1 chopped
Turmeric powder 1/2 tea spoon
Asafoetida 1/4 tea spoon

For Sauteing:

Mustard seeds 1/2 tea spoon
Jeeragam / Cumin seeds 1 tea spoon
Pepper corns 2 tea spoons
Dhania / Coriander Seeds 3 tea spoons
Thur dal 2 tea spoons
Red chillies broken 3
Green chillies slitted 2
Ghee or Gingellly oil 3 tea spoons

How to make Gottu Rasam?

Heat a pan with ghee or oil.
Add all the items mentioned under the Sauteing items and wait till the mustard seeds cracks and the thurdal becomes brown. Add some curry leaves and stir well.
Pour the Tamarind juice in to it.

Add salt, turmeric powder, jaggery, tomato pieces and allow the stuff to boil well till it becomes half in quantity. By this time the flavours of the cooked and soaked spices would have started dominating the Rasam.
Add the asafoetida and Pour 100 ml of water.
Wait till the bubbles form and switch off the stove.
Garnish with Coriander leaves.

Thengai Araicha (Ground Coconut) Kuzhambu

noreply@blogger.com (Bhojana Recipes) — Tue, 05 May 2020 11:00:00 +0000

This kuzhambu is the iconic kuzhambu variety of Southern parts Tamilnadu and Kerala Brahmin families. We call this as Thengai araicha kuzhambu. It suits rice and also serves as the side dish of Idli, Idiyappam, Aappam and Dosa...

CLICK HERE FOR MORE RECIPES OF KUZHAMBU VARIETIES

Ingredients needed for Thengai Araicha Kuzhambu:

Traditional vegetables like Pumpkin, drumstick, Brinjal or Ashgourd - 1 cup
Tamarind juice extracted from a gooseberry sized one 3 cups
Grated coconut - 2 table spoons
Thick Butter milk in milk shake consistency 2 cups
Required salt
Coconut 2 tb spoons
Mustard seeds 1/2 tea spoon for seasoning
Curry leaves

For Kuzhambu Paste:

Fenugreek seeds 1/2 tea spoon
Raw rice 1 tea spoon
Green chillies 3
red chillies 2
Oil 1 tea spoon

Method for making Thengai Araicha Kuzhambu:
Heat a pan with 1 tea spoon of oil and fry raw rice, red chillies and fenugreek seeds to golden brown.
When the seeds started turning brown add the green chillies too and stir for 30 seconds.
Switch off the stove.

Add two tb spoons of grated coconut or 6 to 7 pieces of coconut to the fried stuff and ground to smooth pasted with water.
Add the paste to the butter milk and stir well and keep aside without any lumps.
Boil the tamarind juice in a pan with salt and vegetable. (Ash gourd).
Once the vegetable becomes soft and the tamarind reduces to half in quantity and buttermilk mix to the boiling stuff and mix well.

Keep the flame in low and wait till the bubbles form and give astir and switch off the stove.
Do the seasoning in a teaspoon of coconut oil with mustard seeds and curry leaves.

Buttermilk Chutney

noreply@blogger.com (Bhojana Recipes) — Tue, 05 May 2020 10:44:00 +0000

Very different chutney that tastes delicious and goes very well with South Indian tiffin items like Upma, Dosa, Adai, Idiyappam, Aapam and Idli. An instant chutney without coconut and a different one from the usual chutney varieties. I learnt it from my colleague and she said it is made commonly in Rajapalayam of Tamilnadu...

Pre time: 05 mins
Cooking time: 05 mins
Serves: 4

Ingredients for making Buttermilk Chutney:

Buttermilk 200 ml
Chana dal 2 tea spoons
Green chillies 2
Ginger a small piece of quarter inch
Red chilli 2
Salt to taste
Finely chopped shallots 2 tb spoons
Curry leaves
Mustard seeds and urad dal for seasoning
Oil 2 tea spoons

Method:

Soak chana dal in water for 15 to 30 minutes. Then drain the water.

Add the the chillies, ginger and required salt to it and grind to smooth paste with water and mix it with the butter milk and keep aside.

Heat a kadai with oil. Saute it with mustard seeds, urad dal and curry leaves. Add a pinch of hing powder.

After they splutter fry the shallots in it for a while. After they become soft add the buttermilk mix and stir well.

In two minutes it will thicken and stars to give out bubbles. Switch off the stove.

Quick Poha and Oats Idli

noreply@blogger.com (Bhojana Recipes) — Tue, 05 May 2020 10:38:00 +0000

Super Soft and fluffy idlis which could be made in no time with no fermentation!! A healthy diet recipe which could be a filling one too. Here is the simple recipe of the idlis that do not need rice or urad dal...

Pre time: 10 mins
Cooking time: 15 mins
Serves: 3
Ingredients for making Quick Poha and Oats Idli:

Poha / Beaten rice / Flaked Rice 3 cups
Oats 1 and 1/2 cups
Curd / Plain Yoghurt 200 ml (fresh without sourness)
Salt to taste
Eno salt 1/8 tea spoon or Baking soda a pinch

How to make Quick Poha and Oats Idli?

Dry roast the rice flakes and oats separately till nice aroma comes but without change in colour in medium flame.
After they get cooled down put them together in a mixie jar and powder to fine coarse consistency but not to very fine smooth stuff.
Add required salt and curd to the powder and mix well. To bring it to idli batter consistency pour necessary water.
Grease the idli plates.
Before pouring the batter in to the idli moulds, add the eno fruit salt and mix well. Immediately pour the batter to the idli moulds and steam them out for 15 minutes.
The soft and fluffy idlis taste yummy with Idli chilli powder. (Gun Powder)

Seven Cups Cake/Burfi

noreply@blogger.com (Bhojana Recipes) — Thu, 01 Nov 2018 08:59:00 +0000

Seven cups cake is a simple and delicious sweet very ideal for distributing to friends and neighbours during festivals or any auspicious occasion. Even the beginners can prepare Seven cups cake without any risk since it involves very simple procedure...

Pre time: 10 mins
Cooking time: 20 to 30 mins
Pieces: 30 to 40

Ingredients for making Seven Cups Cake/Burfi:

Besan Flour 1 cup
Ghee 1 cup
Milk 1 cup
Grated fresh coconut 1 cup
Sugar 3 cups
(So totally seven cups!!!!)
Roughly and finely chopped nuts 2 tb spoons (optional)

How to make Seven Cups Cake/Burfi ?

Grease a big plate or two small plates with ghee and sprinkle the nuts on it and keep aside.

Take a heavy bottomed broad pan or cooker pan and dry roast the besan flour till nice aroma comes in medium flame for 3 minutes.

Now add the grated coconut, ghee and milk one by one in to it.

Mix well with a long ladle and keep stirring.

Don't worry seeing the formation of lumps in the mix. They will disappear in course of time while stirring.

Patiently keep stirring the mixture for 15 to 20 minutes.

Keep stirring till the mixture thickens and the pores start forming from the bottoms and sides.

The mixture starts to come around together without sticking on sides.

Stir till you feel that the mixture gets tightened and it is difficut to stir with the ladle.

Switch of the stove and carefully pour the mixture on the plate.

With a greased flat cup level the mixture enabling it to spread over.

After 5 minutes with a knife put them into pieces.

The nuts sprinkled on the plate stick on the burfis and gives a wonderful look and taste.

Kara Boondhi

noreply@blogger.com (Bhojana Recipes) — Tue, 30 Oct 2018 12:17:00 +0000

Kara Boondhi is an addictive and delighted Diwali snack looking like golden yellow pearls. Just two main ingredients are needed to make this with a very simple procedure. A small quantity of ingredients yield large quantity of output.You can make this as rich as possible with your favourite additions. This Kara Boondhi can also be used to make Raithas, Mixture and Chat items...

Pre time: 10 mins
Cooking time: 20 mins
Yield : 750 gms

Ingredients for making Kara Boondhi:

Besan Flour 250 gms
Rice Flour 2 tb spoons
Salt to taste
Red chilli powder 2 tea spoons
Hing powder 1/2 tea spoon
A pinch of Baking soda
Oil for frying
Fried peanuts, cashews and curry leaves for garnishing

How to make Kara Boondhi?

This Boondhi can be made with any Perforated ladle. (Ladle with holes)

Take the flours in a broad bowl and mix with chilli powder, salt, hing and baking soda with hand.
Add water little by little and bring it to dosa batter consistency. Slightly thicker than milkshake consistency.

Heat Oil in a pan.
Once the oil is well heated, Hold the perforated ladle above the pan.
With another ladle take the batter and pour it on the perforated ladle.
You can see the balls pouring in to the oil.
Fry them till the noise of the oil subsides and transfer them to a kitchen tissue or towel.

Don't pour too much of batter at a time in to the ladle. The balls will stick with one another.
In a sautéing pan fry the dry fruits and nuts of your choice and curry leaves in oil and add to the fried boondhis and mix well.
After they get cooled down store in air tight box.

Thiripagam Sweet (An Authentic Delicacy of Tirunelveli)

noreply@blogger.com (Bhojana Recipes) — Sun, 28 Oct 2018 12:18:00 +0000

Thiribagam is a rich and delicious sweet native to Tirunelveli. Just a teaspoon of Thrirbagam gives a divine taste that tempts to you to grab more. Thiribagam is a mandatory sweet made here during marriages and Thalai Diwali. This Thiripagam has three major ingredients and hence got that name. It has the blended taste of Mysorepak, Kajukathli and Palkova. In marriages, a table spoon of thiripagam is wrapped in butterpapers and served here..

Pre time: 05 mins
Cooking time: 25 mins
Serves: 10

Ingredients for making Thiripagam:

Besan Flour 1 cup
Milk with fat 2 cups
Sugar 1 and 1/2 cups
Cashew Powder 1 cup
Ghee 3/4 cup
Saffron strings 6 to 8 soaked in 1/4 cup of warm milk
Edible Camphor / Pachai Karpooram a small pinch

How to make Thiripagam?

Heat a heavy bottomed pan and keep in mild flame.

Dry roast the Besan Flour for 3 minutes without burning it.

Pour the milk in to it and stir continuously breaking the lumps.

When the stuff thickens like a paste add the sugar and stir well.

The stuff now becomes watery and again will start becoming thick.

Add the soaked saffron milk.

Start adding the ghee right from now at intervals.

Keep stirring till the stuff becomes thick like paste again.

Add the cashew powder, stir well and also add the last lot of ghee.

When the Thiribagam is in the thick flowing consistency and not sticking to the pan add the edible camphor and switch off the pan.

It will reach the right consistency once it becomes cool.

Aadi Perukku Variety Rice Recipes

noreply@blogger.com (Bhojana Recipes) — Wed, 01 Aug 2018 17:26:00 +0000

Here is the collection of variety rice recipes that we make for Aadi perukku which falls on August 3rd this year. The recipes in detail with quick videos are there for you...

Click on the recipes to get the full recipe:

Puliyodharai
Coconut Rice
Ellu Sadham / Sesame Rice
Peanut Rice / Verkadalai Sadham
Aviyal
Thayir Vadai
Sarkkarai Pongal

Kovaikkai / Ivy gourd Fry

noreply@blogger.com (Bhojana Recipes) — Wed, 18 Jul 2018 08:51:00 +0000

A simple but very tasty vegetable fry that pairs good with rice and rotis. Just keep some Ivy gourd fry on the roti, roll them and pack for the lunch box. It tastes very yummy. Sambar Rice with this Kovaikkai fry gives a wonderful treat to taste buds..

Pre time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Kovaikkai / Ivygourd Fry:

Kovaikkai / Ivy gourd 500 gms
Chopped Onions from 1 big onion
Curry leaves few
Salt to taste
Turmeric powder
Besan flour 2 table spoons
Asafoetida powder 1/4 teaspoon
Red chilli Powder 1 tea spoon
Oil 4 table spoons
Mustard seeds, cumin seeds and Urad dal for seasoning

How to make Kovaikkai / Ivy gourd Fry?

Wash the veggies and slice to thin rounds of 1/2 cm each.
Pressure cook adding 50 ml of water with required salt to just one whistle and keep aside.
Heat a pan with oil.
Do the seasoning with mustard seeds, cumin seeds and urad dal.
Once they splutter add onions and curry leaves.
While frying the onions, add red chilli powder and 1/4 teaspoon of asafoetida powder and fry for a minute.
Transfer the pressure cooked ivy gourd pieces tot he pan and stir gently.
Keep the flame to medium and leave for a while.
Stir at regular intervals. when the veggies are roasted well, sprinkle two table spoons of besan flour and stir.
Switch off after 5 minutes.

Veg Bonda with Dosa Batter

noreply@blogger.com (Bhojana Recipes) — Sun, 24 Jun 2018 06:57:00 +0000

A guiltfree, tasty and easy to make snack with any veggies in hand. Since we are just shallow frying this snack in Appe Pan, You can much as much as you like!

CLICK HERE TO SEE THE RECIPES OF LIP SMACKING SNACKS TO SERVE WITH EVENING TEA

Pre time: 15 mins
Cooking time: 20 mins
Serves: 6

Ingredients:

Boiled Potato 2
Finely chopped or grated veggies like cabbage, carrot and cauliflower 2 cups
Very finely chopped green beans 3 table spoons
Green peas 2 table spoons (optional)
Chopped Onions 1
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 tea spoon
Chopped green chillies and ginger 1 teaspoon each
Oil 3 table spoons
Curry leaves and coriander leaves finely chopped 1 table spoon

For the outer batter:

Idli or Dosa batter 4 ladles
Kadalai maavu / Besan flour 5 table spoons
Rice flour 1 table spoon
Salt to taste
Asafoetida Powder 1/2 tea spoon
Red chilli powder 1/4 tea spoon

Mix all the ingredients well with water and bring it to thick batter consistency like that of dosa batter and keep aside.

Method:

In a pan heat oil.
Fry the onions, chillies and ginger for a minute.
Then add all the grated and chopped veggies, salt and turmeric powder with salt.
Stir for a while and wait till the stuff becomes dry.
Finally add mashed boiled potatoes, red chilli powder and the chopped curry, coriander leaves and mix well.
Once they get coolled down make small balls and keep aside.

Heat an Appe pan and grease each crater with 1/2 tea spoon oil.

Dip the balls in the batter and coat well on all sides.

Place them in the app pan craters.

After3 minutes gently cook the other side by flipping off and drizzle some oil around.

Now the crispy, golden Bondas are ready to serve with sauce or chutney.

Mushroom Pepper Fry

noreply@blogger.com (Bhojana Recipes) — Mon, 28 May 2018 05:38:00 +0000

Here is the recipe for the restaurant style Mushroom pepper fry that could be served as a starter or side dish or snack. Mushroom pepper fry tastes delicious with the fresh spices and full of flavours...

Pre time: 10 mins
Cooking time: 12 to 15 mins
Serves: 4

CLICK HERE TO SEE THE LIP SMACKING RECIPE OF MUSHROOM KADAI MASALA

Ingredients for making Mushroom Pepper Fry:

Button Mushrooms 250 gms
Thinly sliced onions from 2 onions
Thinly sliced Capsicum from 1 capsicum
Oil 5 table spoons
Cumin seeds 3/4 tea spoon
Kashmiri chilli powder 1/4 tea spoon
Coarsely crushed pepper corns 2 table spoons
Green chillies slitted 3
Curry leaves few
Fennel seed powder 1/2 tea spoon (saunf powder)
Pounded Ginger 1 tb spoon

How to make Mushroom Pepper Fry?

Wash the mush rooms in running tap water, wipe with a clean cloth.
Remove the stems and cut in to pieces.
Heat a pan with oil.
Do the seasoning with cumin seeds.
Once they splutter fry the onions for 2 minutes in medium flame.
Now add the green chillies and curry leaves and stir for few seconds.
Fry the capsicum for 2 more minutes.
Then add the chilli powder, fennel seed powder, pounded ginger and stir well.
Wait till the spices blend well and onions get brown.
Now add the mushroom pieces and mix gently.
allow to fry well in medium flame till the mushrooms get cooked.
Don't over cook. it will make the mushrooms to become mushy.
Once the mushrooms are soft and crunchy switch off the stove.

CLICK HERE TO SEE THE RECIPE OF CHETTINAD STYLE MUSHROOM BIRYANI

Vazhaipoo Shallow fry Kolas / Banana Flower fritters

noreply@blogger.com (Bhojana Recipes) — Sun, 27 May 2018 05:27:00 +0000

Vazhaipoo Vadai is a crispy and lip smacking traditional snack that makes anyone to crave for it. When we can make it as a shallow fried balls in Appe pan, We can relish them guilt free right??!

Ingredients needed for the Vazhaipoo Shallow fry Kolas:

Chopped Banana flowers 2 cups
Finely chopped onions 1 cup
Finely chopped green chillies 2 tea spoons
Grated Ginger 1 tea spoon
Bengal gram / kadalai paruppu 2 cups
Thur dhal 2 tb spoons
Black gram/ Urad dal 1 tb spoon
Fennel seeds / Saunf / Sombu 2 tea spoons
Red Chillies 3
Salt to taste
Finely chopped curry leaves and coriander leaves

Method for preparing the Vazhaipoo Vadai:

Step 1
The individual flowers should be taken out and the top of the flower should be rubbed gently.
Then remove the stamen part of the each flower out.
Then collect the flowers and chop them finely and put them in buttermilk water. (add 1 tb spoon of buttermilk in water and this prevents the vegetable from becoming black)

Step 2
Soak All the dhals given and red chillies in water for two hours. Drain the water and grind them very coarsely with required salt. Add the chopped onions, Vazhaipoo, Green chillies, ginger, fennel seeds, coriander leaves and curry leaves and mix well.

Step 3
Heat the Appe Pan (Kuzhipaniyara Pan) and fill each crater with half tea spoon of oil and spread it well.
Take lemon size balls of the Vada mix and place them one by one in the Appe pan.

Let them get fried well on all sides in medium flame.
Just roll them around to enable them to get evenly fried.
If needed sprinkle some oil.
Once they become golden brown balls take them out and serve hot.

CLICK HERE TO SEE THE RECIPE OF HOT AND CRISPY CABBAGE PAKORAS

Milagu Kuzhambu / Pepper Corn Gravy

noreply@blogger.com (Bhojana Recipes) — Sat, 26 May 2018 07:23:00 +0000

An authentic recipe from Tambrahmin Cuisine fully packed with flavours . It is very good for health and makes the lunch blissful.Mix this milagu kuzhambu with hot steaming rice with a teaspoon of sesame oil and Paruppu Thogayal (Dal Chutney) as side dish & enjoy the divine taste. This milagu kuzhambu also tastes heavenly as the side dish for curd rice.

Pre time: 05 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Milagu Kuzhambu:

Tamarind juice from a lemon size tamarind 3 cups
Drumstick / Lady's finger / brinjal pieces 8 to 10
Salt to taste
Jagerry powder 1 tb spoon
Turmeric powder
Mustard seeds 1/2 tea spoon
Cumin seeds 1 tea spoon
Turmeric powder 1/4 tea spoon
Asafoetida powder 1/2 tea spoon
Curry leaves few
Gingelly oil 4 table spoons

For Kuzhambu Paste:

Red chillies 3
Pepper corns 3 table spoons
Urad dal 2 table spoons
Curry leaves handful neatly washed

Method of making Milagu Kuzhambu / Pepper Corn Gravy:

In a pan heat 2 tea spoons of oil.
Fry the urad dal, red chillies and pepper corns till the dal becomes golden brown.
Add the curry leaves and give few turns.
Switch off.
After it gets cooled, grind to paste with water and keep aside.
In a heavy bottomed wok heat rest of the gingelly oil and do the seasoning with mustard and cumin.
Once they splutter fry the veggies for few seconds and pour in the tamarind extract.
Add the salt, turmeric and asafoetida.
Wait till the veggies become soft.
Pour in the grounded paste with little water.
Add jagerry.
Boil till the gravy thickens.
Garnish with curry leaves.

Sponge Dosa

noreply@blogger.com (Bhojana Recipes) — Sat, 28 Apr 2018 16:52:00 +0000

Very soft, light and spongy dosas with pores on them is easy to make too. It loos milky white on one side and golden brown on the other side. Enjoy this dosa with onion and tomato chutney...

Pre time: 10 mins

Cooking time: 15 to 20 mins

Serves: 3

Recipe for Sponge Dosa:

Raw rice, Poha (Aval) and Urad dal in the ratio 2 cups: 1 cup : 1/2 cup respectively.
Except Poha soak other items together for 3 hours after rinsing well.
After 3 hours, wash Poha and drain the water.
Add rest of the soaked items with Poha and grind to smooth batter in a mixer grinder or wet grinder adding required salt and water.

Let the batter be in the consistency of regular dosa batter. Allow it to ferment for 8 hours or overnight.
Grease the Dosa Tawa with oil. Spread the batter on it and pour a tea spoon of oil around it.
Close it with a lid and cook it for a minute in medium flame.
Now take out the dosa from the tawa.
Like regular dosa, it need not be cooked on both sides.
Remember to keep the flame in medium.
The cooked part will be golden crispy and the other side fill be spongy white.

Masal Vadai

noreply@blogger.com (Bhojana Recipes) — Mon, 09 Apr 2018 08:55:00 +0000

Masal Vadai made adding lot of onion is a popular road side snack in Tamil nadu. The Masal Vadai sold in my school canteen (I am a teacher) always stands special in taste and stays crispy for a long time without becoming hard and dry. I got the recipe from the chef and from then, started to follow the method given by him. Not only as a snack, in south Tamil nadu many people have the habit of having Masal Vadai as the side dish for Rice.

Pre time: 10 mins
Cooking time: 20 mins
Serves: 10

CLICK HERE TO SEE THE RECIPES OF MUPARUPPU VADAI , GUJARATI DAL VADA AND AAMAI VADAI

Ingredients for making Masal Vadai:

Pattani Paruppu / Yellow split peas / Vadai Paruppu 200 gms
Urad dal 2 table spoons
Red chillies 4 or 5
Finely chopped green chillies from 2 chillies
Ginger piece 2 inch size peeled
Salt to taste
Chopped Curry Leaves
Shallots / Ulli / Baby onions 20 peeled and chopped
Oil for frying

Method for making Masal Vadai:

Soak the dals and red chilli in water for 90 minutes.

Then wash well and drain the water completely out.

In a blender jar add ginger pieces, red chillies and the dals with required salt.

Without adding water give few turns .

Mix well with a spatula and again give few turns.

Let the stuff be a very coarse batter and be thick.

Even if some dals are found un grounded, don't bother.

Transfer to a broad bowl.

Add chopped chillies, curry leaves and shallots.

If you don't get shallots, chopped onions could be used. But shallots give extra ordinary taste and flavour for each bite.

Mix well.

Heat oil in a pan.

Once the oil is heated, take a plastic sheet and wipe it well with water or oil.

Place a small lemon size batter on it and gently press and drop in to the oil.

Make 5 or 6 and fry to crispy in medium flame and take out.

Enjoy the Masal Vadai with piping hot tea or coffee.

Note:

Pattani Paruppu looks similar to Chana dal. It is also sold as Vadai Paruppu in shops. It gives perfect texture to the Vadais.
Adding Urad dal helps to retain the softness and prevents the vadai from becoming hard when it gets cooled.

Sweet Pidi Kozhukattai (Sweet Rice Balls)

noreply@blogger.com (Bhojana Recipes) — Sat, 31 Mar 2018 16:39:00 +0000

Sweet Pidi Kozhukattai is an easy, delicious and yummy evening snack. The aroma of jagerry, cardamom powder and ghee give a wonderful feel. Since it is steamed and very less fat is used, can be had by any age group people.

Pre time:10 mins

Cooking time:25 mins

Serves:3

Ingredients for making Sweet Pidi Kozhukattai:

Rice Rawa (arisi kurunai) 1 cup
Powdered Jagerry 1 cup
Fresh grated coconut 5 table spoons
Cardamom powder 1/2 teaspoon
Ghee 2 table spoons
Water 2 cups

Method for making Sweet Pidi Kozhukattai:

Powder the raw rice in the mixie coarsely like sooji/ semolina/rawa.
In a heavy bottomed kadai boil 2 cups of water.
Add the powdered jaggery and dissolve it. If any dust is present,filter and remove the dust.
When the jagerry water boils well, add the rice rawa gently and stir. Add grated coconut and cardamom powder. Keep stirring till the consistency becomes like dosa batter.

Now keep the flame to minimum, add ghee and close the pan with a lid. Let it to cook for 10 more minutes and switch off the stove.
Now transfer the stuff to a bowl and allow it to cool. Grease the idli plates with ghee and make round small balls and steam them out for 15 minutes.
When the balls become glossy and start sweating, the Kozhukattai is ready to serve.

Tips# 61:How to Choose Good Quality Vegetables?

noreply@blogger.com (Bhojana Recipes) — Wed, 14 Mar 2018 15:46:00 +0000

Vegetables are the prime ingredients of our diet and we spend a lot for them. Some times in haste we buy the vegetables displayed attractively in super markets or in road side shops and we complain that they have cheated us. The taste of the cooking depends on the quality of the vegetables we use. What to look for in appearance and texture is very important in choosing vegetables. So use these Smart Samayal Tips to get the basic skills of selecting good vegetables and avoid wasting money:

The skin of the Raddish should be soft.
Look for plump and firm bulbs in Garlics that are completely surrounded by their tissue-like covering. Avoid ones that have green sprouts.
Look for firm, unblemished, and dark green cucumbers. Firm is different from hard. Feel it before buying.

The seeds in the Broad beans must not be protruding.
Look for firm carrots with relatively smooth skin. Avoid thick carrots, as they often have tough centers.
If you press the bottle gourd with your nail, it should be able to go inside.
Choose eggplants that are heavy for their size and have smooth skin.
The ridge gourd should not be broad at the bottom and narrow at the top. It should be almost even.
Get the green bell peppers without shrunken skin. Don,t buy the ones in dark green.
The snake gourds should be firm with out soft. If it is soft, it will have too much of sponge and seeds.

Get flat and lengthy bitter gourds to get good taste. Don't buy the rounded ones.
Lengthy green chillies are less hot and the bulging short ones are very hot. So use it accordingly.
Choose a crisp and heavy headed Cabbage.
The potatoes should not be seen with sprouts and avoid buying the ones with green nerves.
The stem portion seen on the top of the onions should be short for the good ones.
The skin of the Ginger if scratched with your nail should be easily peeled.

Black gram Rice with Lady’s Finger Tangy Gravy and Sesame Chutney (Uluthamparuppu Sadham and Vendaikkai Pachadi)

noreply@blogger.com (Bhojana Recipes) — Fri, 02 Mar 2018 12:07:00 +0000

This Combo meal is the traditional and very healthy food of Tirunelveli in South Tamilnadu. A mouth watering meal with very high nutritious values. Every ingredient used for preparing this meal makes you healthier in many ways. I have given the individual nutritious values towards the end of the recipe...

CLICK HERE TO GET THE RECIPE OF ELLU THOGAYAL / SESAME CHUTNEY

Pre time: 10 mins
Cooking time: 15 mins
Serves: 3

Ingredients for making Black gram Rice:

Rice 3 cups

Split Black gram (Urad dal) with black skin 1 cup

Fenugreek ½ tea spoon

Grated coconut 5 tb spoons

Garlic heads 8 to 10

Salt to taste

Palm Jagerry (Karuppattai) a gooseberry size

How to make Black gram Rice?

Heat a kadai and dry roast the fenugreek till the colour changes to brown and keep aside.

Then in the same pan dry roast blackgram till nice aroma comes and keep aside.

Now add the roasted gram and fenugreek to rice in a vessel and rinse once.

Put them in to a pressure cooker and pour in 7 cups of water.

Add required salt, grated coconut, palm sjageery , garlic pods every thing and stir well.

Pressure cook the stuff in a cooker up to 3 or 4 whistles as you do for normal rice.

You can also cook it in a rice cooker but with extra 1 cup of water.

Once the steam is released the rice is ready to serve with Vendaikkai pachadi and Ellu Thuvaiyal (Sesame Chutney)

Ingredients for making Lady’s Finger Tangy Gravy (Vendaikkai Pachadi)

Pre Time: 10 mins
Cooking time: 15 mins
Serves: 3

Lady’s finger 10
Chopped green chillies from 2
Chopped onions from 1
Finely chopped tomatoes from 1 tomato
Thin tamarind juice extracted from a pebble size tamarind 200 ml
Turmeric powder ¼ tea spoon
Red chilli powder ½ tea spoon
Jagerry powder 1 table spoon
Asafoetida 1/4 teaspoon
Oil 3 tea spoons

For Grinding:

Grind 3 tb spoons of grated coconut, 1 tea spoon cumin seeds, 5 baby onions together with water to coarse paste and keep aside.

For seasoning:

Mustard seeds, chopped shallots from 3 shallots and few curry leaves

How to make Lady’s Finger Tangy Gravy (Vendaikkai Pachadi)?

Slit the Lady’s finger vertically and then chop them finely and keep aside.

Heat a wok or pan with oil.

Fry onions and green chillies. Fry them till the onions become transparent.

Now fry the chopped Lady's finger for two to three minutes.

Now add the tomatoes , salt, red chilli powder and turmeric powder.

Keep stirring till the tomatoes become mushy.

Pour the tamarind juice into it.

Allow them to boil well, closing the pan with a lid.

When the veggies get boiled and become soft add the coconut paste to the boiling stuff. When everything mixes well and comes to gravy consistency switch off the stove.

Now heat a sauteing pan and do the seasoning in oil with mustrad, shallots and curry leaves and add tot he gravy.

Nutritious values of this Combo:Black gram is very rich in calcium, copper and manganese. It helps to strengthen the bones and acts as energy booster. The Palm jagerry used in the rice helps to improve iron content. The garlics are reliable source of selenium and have anti viral, anti bacterial and anti oxidant properties. And there is no need to specially mention the Lady'sFingers!!!!

Muzhu Ullunthu Dosa (Whole Blackgram Dosa)

noreply@blogger.com (Bhojana Recipes) — Wed, 21 Feb 2018 15:44:00 +0000

Muzhu Ulunthu Dosai is the authentic dosa of Tirunelveli district. Usually we use dehusked Blakgram or splitted one for making dosa. Here the wholegrain of Blackgram without removing the skin is used and hence it is packed with proteins and fiber. Blackgram is also rich in iron, calcium and Phosphorus.

Pre time/grinding time: 20 mins
Cooking time: 20 mins
Serves: 8

CLICK HERE TO SEE THE RECIPES OF 20 VARIETIES OF AMAZING DOSAS

Ingredients for making Muzhu Ulunthu Dosa:

Parboiled rice (Puzhungal Arisi) 3 cups
Whole Blackgram Muzhu Ullunthu 1 cup
Fenugreek 2 tea spoons full
Salt to taste

Method for making Muzhu Ulunthu Dosai:

Wash well and soak the rice and fenugreek together for 4 hours.
After 4 hours wash the whole black gram also and add with the rice and grind in the wet grinder with water and salt. (The whole blackgram need not be soaked).
Grind the stuff to smooth batter and let it to ferment at least for 10 hours or overnight.
Make dosa in usual procedure with sesame oil.
Serve hot with chutney and sambhar

Sweet Potato Jamuns

noreply@blogger.com (Bhojana Recipes) — Tue, 06 Feb 2018 15:20:00 +0000

With no compromise in taste and without any mess, here is the simple recipe for a classic dessert. Sweet potato Jamun is the best recipe to serve as a dessert or to celebrate any occasion.

Pre time: 20 mins
Cooking time: 20 mins
Serves: 5

Ingredients for making Sweet Potato Jamuns:

Sweet Potatoes 2 (large size, if smaller 3)

Sugar 2 cups

Water 300 ml

Milk powder 4 table spoons

Green cardamom powder 1/2 tea spoon

Baking soda half pinch

Food colour a bit (optional)

How to make Sweet Potato Jamuns?

Step 1

Melt sugar in water by boiling till reaches sticky.

No need to wait for any syrup consistency.

Add cardamom powder and food colour, switch off, keep aside.

Step 2

Boil or pressure cook the sweet potatoes to soft but not very mushy.

Peel off the skin.

Mash them well without lumps.

Add the milk powder, baking soda and knead to soft dough.

No need for adding water to knead.

Grease the palm with ghee or oil and make small gooseberry size balls.

Step 3

Heat a pan with oil.

Let the oil get heated up in low flame.

This is very important.

Drop in five or six balls and fry to golden colour.

Let them get fried in the low flame evenly all over.

Take out the fried balls and wait till they become warm.

Soak them in the syrup for an hour and serve.

After an hour can be refrigerated and served.

Note:

Do not add more than half pinch of baking soda.
Balls should be fried in low or low medium flame.
Both sugar syrup and balls should be warm and not hot to get soaked.

Easy Kovil Puliyodharai / Tamarind Rice

noreply@blogger.com (Bhojana Recipes) — Sat, 13 Jan 2018 12:46:00 +0000

I learnt this easiest making of Pulikaichal paste for making Puliyodharai recently from my Mom who visited my place. I asked her to make this for me. Puliyodarai has a unique taste and no doubt that there are many fans for this tangy rice. The tangy and spicy Temple style Puliyodarai with the hotness of chillies, flavour of spices and sesame oil and with the crunchiness of the dals and groundnuts gives a divine taste...

Pre time : 15 mins
Cooking time: 10 mins
Yields: 400 gms

Ingredients for making Easy Kovil Puliyodharai / Tamarind Paste:

Tamarind 100 gms
Gingelly Oil 100 ml
Jagerry 2 tb spoons
Turmeric Powder 1 teaspoon
Salt to taste

To Dry Roast:

Coriander seeds 4 tb spoons
Chana dal 3 tb spoons
Red chillies 15
Fenu greek seeds 2 tea spoon
Sesame seeds 2 tea spoons
Pepper corns 2 tea spoon

For seasoning:

Mustard seeds
Red chillies broken 6
Chana dal 3 tb spoon

How to make Easy Kovil Puliyodharai / Tamarind Rice?

Dry roast all the items given for roasting separately to golden brown and till sesame and pepper splutters and keep aside.
Soak Tamarind in cup of hot water and keep aside.
In a blender jar add the roasted items except pepper & sesame seeds.
Powder them adding turmeric powder and required salt.
Add the soaked tamarind with water to the powder in the blender and grind to paste and keep aside.
Now powder the roasted sesame seeds and pepper corns separately and keep aside.
Heat a heavy bottomed pan with sesame oi.
Do the seasoning with thje given items.
Add the grounded tamarind paste and stir well.
Now add the jagerry.
In few minutes the oil will separate.
Switch off and store in air tight bottle.
How to make the Puliyodharai with the Pulikaichal (Paste)?
Pressure cook the rice and allow to get cool down in a broad bowl.
Add fresh curry leaves, Paste, roasted Peanuts, 4 tb spoon of sesame oil and 2 tea spoons of Pepper sesame powder and mix gently.
Now the tasty, tangy Puliyodharai with divine taste is ready.

Bhojana Recipes

Coriander Leaves / Kothamalli Thokku

Ingredients for making Coriander Leaves / Kothamalli Thokku:

How to make Coriander Leaves / Kothamalli Thokku?

Mambazha Puliserry / மாம்பழ புளிசேரி(Curd based Mango gravy in Cream of Coconut)

Red Chutney for Idli

Raw Banana Tangy Curry (Vazhaikai Puli Kootu)

Gottu Rasam

Ingredients for making Gottu Rasam:

For Sauteing:

How to make Gottu Rasam?

Thengai Araicha (Ground Coconut) Kuzhambu

Buttermilk Chutney

Ingredients for making Buttermilk Chutney:

Method:

Quick Poha and Oats Idli

Seven Cups Cake/Burfi

Ingredients for making Seven Cups Cake/Burfi:

How to make Seven Cups Cake/Burfi ?

Kara Boondhi

Ingredients for making Kara Boondhi:

How to make Kara Boondhi?

Thiripagam Sweet (An Authentic Delicacy of Tirunelveli)

Ingredients for making Thiripagam:

How to make Thiripagam?

Aadi Perukku Variety Rice Recipes

Click on the recipes to get the full recipe:

PuliyodharaiCoconut RiceEllu Sadham / Sesame RicePeanut Rice / Verkadalai SadhamAviyalThayir VadaiSarkkarai Pongal

Kovaikkai / Ivy gourd Fry

Ingredients for making Kovaikkai / Ivygourd Fry:

How to make Kovaikkai / Ivy gourd Fry?

Veg Bonda with Dosa Batter

Ingredients:

For the outer batter:

Method:

Mushroom Pepper Fry

Ingredients for making Mushroom Pepper Fry:

How to make Mushroom Pepper Fry?

Vazhaipoo Shallow fry Kolas / Banana Flower fritters

Ingredients needed for the Vazhaipoo Shallow fry Kolas:

Method for preparing the Vazhaipoo Vadai:

Milagu Kuzhambu / Pepper Corn Gravy

Ingredients for making Milagu Kuzhambu:

Method of making Milagu Kuzhambu / Pepper Corn Gravy:

Sponge Dosa

Recipe for Sponge Dosa:

Masal Vadai

Ingredients for making Masal Vadai:

Method for making Masal Vadai:

Sweet Pidi Kozhukattai (Sweet Rice Balls)

Ingredients for making Sweet Pidi Kozhukattai:

Method for making Sweet Pidi Kozhukattai:

Tips# 61:How to Choose Good Quality Vegetables?

Black gram Rice with Lady’s Finger Tangy Gravy and Sesame Chutney (Uluthamparuppu Sadham and Vendaikkai Pachadi)

Ingredients for making Black gram Rice:

How to make Black gram Rice?

Ingredients for making Lady’s Finger Tangy Gravy (Vendaikkai Pachadi)

For Grinding:

For seasoning:

How to make Lady’s Finger Tangy Gravy (Vendaikkai Pachadi)?

Muzhu Ullunthu Dosa (Whole Blackgram Dosa)

Ingredients for making Muzhu Ulunthu Dosa:

Method for making Muzhu Ulunthu Dosai:

Sweet Potato Jamuns

Ingredients for making Sweet Potato Jamuns:

How to make Sweet Potato Jamuns?

Note:

Easy Kovil Puliyodharai / Tamarind Rice

Ingredients for making Easy Kovil Puliyodharai / Tamarind Paste:

To Dry Roast:

For seasoning:

How to make Easy Kovil Puliyodharai / Tamarind Rice?

Puliyodharai
Coconut Rice
Ellu Sadham / Sesame Rice
Peanut Rice / Verkadalai Sadham
Aviyal
Thayir Vadai
Sarkkarai Pongal