En Samayal Arai

VERKADALAI SUNDAL / PEANUT SALAD

2013-04-24T21:02:00.000+01:00

ingredients:
dry peanut/verkadalai 1 cup
onion 1/4 cup(finely chopped)
cucumber 1/4 cup(finely chopped)
chilly powder 1/4 tsp
chat masala 3 pinches
salt required amt
sev 4 tbsp

method:
1. soak peanuts in water for 4 to 5 hours.
2. pressure cook the peanuts for 1 to 2 whistles with salt and enough water.
3. strain and keep it in a bowl.
4. add finely chopped onions and cucumber to the peanut bowl.
5. sprinkle salt, chilly pwdr, chat masala pwdr , sev and toss it.
6. peanut salad / verkadalai sundal is ready.

note:
you can add raw mango, carrot, tomato , puffed rice ( pori), mixture or any chat items to make it more heavenly.

OATS UTTAPPAM

2011-06-25T16:27:00.001+01:00

ingredients:
1. left over idli batter 1 cup
2. oats 1 cup
3. onion 1
4. green chilli 2
5. coriander leaves
salt, oil req amt

method:
1. heat oil in a pan fry the finely chopped onions until golden brown.
2. mix the idli batter with oats , fried onions, finely chopped green chilli, coriander, salt
3. add enough water to make batter like consistency.

4. heat tawa and pour the batter & drizzle oil around it.

5. cook in medium heat and turn it to other side , drizzle some oil around it.
6. cook until golden brown colour and serve with any spicy chutney.
7. you can top up with carrot gratings , coriander leaves etc....

FENUGREEK MOONG DAL GRAVY / VENDHAYA KEERAI PASI PARUPPU KUZHAMBU

2011-06-25T16:06:00.000+01:00

ingredients:
1. bunch of fresh fenugreek leaves / vendhaya keerai
2. moong dal / passi paruppu 1/2 cup
3. green chilli 3
4. turmeric 1 tsp
5. onion 1
6. tomato 1/2
7. garlic 3-4 pods
8. salt req amt

method:
1. wash the fenugreek leaves & chop finely and keep aside.
2. wash the moong dal / pasi paruppu.
3. In a pressure cooker add all the ingredients, add enough water and cook for 3-4 whistles.
4. smash with ladle or potato smasher, adjust salt and season with mustard, urad dal, cumin, dry red chilli, curry leaves.
5. simple to make and very tasty gravy.
6. have with rice, chapathi.

note:
don't add any masalas like sambar powder or coriander powder just add turmeric only.

TOMATO RASAM/ THAKKALI RASAM

2011-06-25T15:32:00.001+01:00

ingredients:

tomato/ thakkali 2(ripened)

dry red chilli 2

pepper 1 tbsp

cumin 1 1/2 tbsp

garlic 1-2 pods

coriander leaves

curry leaves

asafoetida 1 pinch

turmeric 1 tsp

salt req

oil req

mustard 1/2 tsp

method:

1. roughly chop the tomato and squeeze it and add enough water, turmeric,salt and keep aside.

2. grind pepper,cumin, 1 dry red chilli & crush garlic pods.

3. heat oil in a pan splutter mustard, 1/2 tbsp of cumin, curry leaves, dry red chilli ,crushed garlic pods &

pinch of asafoetida.

4. add the pepper- cumin powder & tomato juice mixture, adjust salt and water.

5. boil for 3-4 min & suddenly switch off the flame when you see the froth.

6. immediately add the coriander leaves and cover it with lid. it gives nice aroma to rasam.

ZUCCHINI / COURGETTE SAMBAR

2011-04-14T14:02:00.000+01:00

ingredients:

zucchini/courgette 3

toor dal 3/4 cup

onion 1

garlic pods 4

tomato 1

green chilli 2

tamarind (small lemon size)

mustard, cumin, pepper corns ,urad dal for seasoning

sambar pwdr or red chilly pwdr 2tbs

coriander pwdr/dhania pwdr 2 tbs

turmeric 1 tsp

oil ,salt required

method:

1. cook toor dal in a pressure cooker with turmeric and salt.

2. peel and cut the zucchini/courgette & steam it or microwave it until well cooked.

3. heat oil in a pan season with mustard,cumin,pepper corns, urad dal & curry leaves.

4. then add onion,garlic pods & green chilli and fry gently.

5. then add chopped tomato and fry slightly.

6. then add cooked zucchini and toor dal & add water.

7. add all the pwdrs and salt.

8. soak tamarind & add its juice.

9. allow it to cook .

10. then garnish with coriander.

11. serve with rice, chappathi

URULAI KIZHANGU VARUVAL / POTATO FRY

2011-03-22T18:43:00.000+00:00

ingredients:
potato
mustard
cumin
urad dal
chilli pwdr
turmeric pwdr
coriander pwdr
salt , oil
curry leaves

method:
1. peel and dice the potato and microwave it high for 4 - 5 minutes.
2. heat oil in a pan splutter mustard,cumin,urad dal & curry leaves.
3. add all the powders & stir it.
4. add the microwaved potatoes and fry gently.
5. potato fry is ready.
6.serve with sambar rice.

VELLARIKKA KOOTU/ CUCUMBER KOOTU

2011-03-10T10:09:00.002+00:00

ingredients:

vellarikka 1

passi paruppu( moong dal) 1/4 cup

grated coconut 1/4 cup

green chilli 2

cumin 1 tsp

turmeric powder 1/2 tsp

method:

1. cook moong dal (passi paruppu).

2. grind coconut,green chilli & cumin along with turmeric powder.

3. scrap and cube the cucumber(vellarikka).

4. heat oil in a pan, splutter mustard, urad dal, dry red chilli(optional)& curry leaves.
5. now add diced cucumber & toss gently.
6. cover & cook till the cucumber is tender.
7. add the cooked moong dal(passi paruppu) & coconut mixture.
8. add required salt and cook.
9. if you want gravy consistency then add little water or else allow it to thicken.
10. vellarikka kootu is done.

you can make zucchini ( courgette ) kootu in this way.

CARROT HALWA / GAJAR HALWA

2011-02-15T19:51:00.000+00:00

ingredients:

grated carrots 4 cups

milk 2 cups

sugar 1 cup

butter / ghee 2 tbsp

curdled milk 2 to 3 tbsp (paneer)

broken nuts for garnishing

method:

1. Heat butter / ghee in a pan.

2. Add grated carrot and fry slightly.

3. Add warm milk and stir well.

4. cook the carrot in milk in medium heat.

5. when it is reduced add the sugar and stir continuously.

6.Stir well and at last add the curdled milk to it.

7. Stir continuously until it becomes thick and it leave the sides.

8. Fry broken cashews, almonds, pistachios in ghee and garnish the halwa.

note:

how to curdle milk?

boil 2 cups of milk and add 1 tbsp of lemon juice. it will curdle then strain it with muslin cloth or strainer.

this process is similar to as we do for rasa malai.

ALOO PALAK / POTATO SPINACH CURRY

2011-02-15T18:59:00.001+00:00

ingredients:

potato 2

spinach 150 gm

onion 1

green chilli 2

ginger garlic paste 1 tbsp

tomato 1/2

cumin pwdr 2 tsp

garam masala 1tsp

coriander pwdr 1 tsp

chilli pwdr 1 tsp

cumin 1 tsp

oil required amt

salt required amt

method:

1. Boil potatoes and keep aside.

2. Heat oil in a pan saute onions, green chilli, ginger garlic paste & chopped tomatos.

3. Then add washed spinach and saute well.

4. let it cool down for 20 min.

5. Blend the spinach mixture in food processor & peel the potatoes as well.

6. Heat oil in a pan splutter cumin and slightly fry the potatoes .

7. Now add blended spinach mixture and stir well.

8. Add cumin powder at last, adjust salt and stir well.
9. cook for a while then serve with chappathi.

KHARA BREAD / KHARA BUN

2011-01-29T20:46:00.000+00:00

ingredients:
all purpose flour or bread flour 3 1/4 cup
active dry yeast 2 tsp
sugar 1 1/2 tbsp
salt 1 tsp
cooking oil or butter (melted) 1 tbsp
water 3/4 cup
milk 1/2 cup
dry fenugreek leaves(methi leaves) 2 tbsp
cumin 1 tsp
chilli powder 1 tsp(optional)
green chillies(2 or 3)
hand full of coriander leaves
sesame seeds 1 tsp
loaf tin,tray

method:
1. In a small bowl mix dry yeast and sugar , add lukewarm water & milk.
2. keep it in warm place to proof (approximately it takes 20 min) .
3. In a mixing bowl sieve flour & add salt, dry fenugreek leaves,chilly powder,cumin.

4. mix well then add finely chopped coriander & green chilli.

5. pour the yeast mixture slowly to the flour , oil and knead well to make a soft dough.

6. wrap with cling film or kitchen towel and keep it in warm place to raise for 2 to 3 hours ( preheat the oven for 3 minutes and place the dough).

7. after raise punch the dough knead once again for 4 to 5 min and shape it like loaf and place it in greased loaf tin.
8. if you have any remaining dough shape it like buns and keep in greased tray.

9. leave them to raise once again for 1 hour and brush with milk or butter & sprinkle sesame seeds.

10.preheat the oven for 180 C and bake them for 20 minutes until you get the nice golden colour.
11. after baking remove from oven brush with butter and cool down completely.

ALOO BONDA (DIFFERENT METHOD)

2011-01-19T15:27:00.000+00:00

ingredients:

gram flour

potato

onion, green chilli

mustard, cumin, urad dal

curry leaves, coriander leaves

chilli pwdr,turmeric pwdr

coriander pwdr

cooking soda powder a pinch

salt,oil

method:

1.In a bowl sieve gram flour and add water.

2.Add salt,chilli powder,cooking soda pwdr.

3.The batter should be neither too thick nor too thin.

4.To prepare potato masala, boil the potato's

5.Heat oil in a pan, splutter cumin,mustard,urad dal,curry leaves.

6.Add onions, green chilly and saute.

7.Add the boiled potato's and gently saute.

8.Add pinches of coriander,turmeric and chilli pwdrs& saute.

9.Make them into balls and keep aside.

10. heat paniyara kal & pour oil in each pit.

11. dip the potato balls in gram flour batter and drop in each pits.

12. just turn the aloo bondas when it is brown colour & cook another side.

13. serve with your favourite chutneys.

BAKED NIPPATTU

2011-01-14T15:41:00.000+00:00

ingredients:
all purpose flour / plain flour / maida 1 3/4 cup
rice flour 1/4 cup
butter 4 tbsp(melted)
oil 4tbsp
water 1/4 cup(slightly warm)
onion 1/4 cup(finely chopped)
coriander 1/2 cup(finely chopped)
white/black sesame seeds 4 tsp
green chilli 1
red chilli pwdr 1/2 tsp
salt 1 tsp
sugar 2 tsp
baking soda 1/2 tsp
ajwain 1/4 tsp
cumin 1/2 tsp

method:
1. In a bowl sift plain flour & rice flour together.
2.add salt , sugar, baking soda, sesame seeds, ajwain, cumin, red chilli pwdr,green chillies,
coriander, onion, melted butter.

2. now add oil and water little by little & knead well and keep covered for 30 minutes.

3. pinch a small amount of dough and make them into small balls.

4. roll flat with rolling pin.

5. cut it into round shape with cookie cutter or anything you get desired shape.

6. prick with fork to make small holes so that it won't puff up while baking.

7. preheat the oven to 160 c

8. arrange in baking tray with greased baking sheet.

9. bake for around 20 to 30 min until brown colour.

10. keep it in air tight container & enjoy with tea.

PARANGIKAI MASALA KUZHAMBU

2011-01-11T15:12:00.001+00:00

ingredients:

yellow pumpkin sliced 2 cups

onion 1

tomato 1

garlic 3 pods

peanut / ground nut 1 handful(roasted & peeled)

chilli pwdr

coriander pwdr

turmeric pwdr

salt

oil

mustard, urad dal, cumin, curry leaves,red dry chilli

method:

1. heat oil in a pan saute chopped onions & garlic .

2. add tomato and saute well.

3. cool down the sauteed (onion+garlic+tomato).

4. in a blender blend the roasted peanut along with sauteed( onion+garlic+tomato) = grounded paste .

5. heat oil in a pan splutter mustard, urad dal, cumin, dry red chilli &curry leaves.

6. add the diced pumpkin & fry gently.

7. add salt & little water cover and cook for 10 min or until it is cooked,

8. then add the grounded paste .

9. add chilli powder,turmeric, salt, coriander pwdr according to your taste.

10. adjust salt and water.

11. cook well & garnish with coriander.

BAKLAVA

2010-12-14T20:56:00.001+00:00

ingredients:
filo pastry/ phyllo pastry sheets
grounded walnut 1 cup
grounded almonds 1 cup
sugar 1 cup
pastry brush
melted butter 1/4 cup
baking tray

method:
1. take the filo pastry sheets from the fridge and keep outside for 2 hours.
2. don't open the package until you are prepared to work on it.
3. ground the walnut and almonds separately.

4.mix the grounded almonds , walnuts with 1/2 cup of sugar & keep aside.
5. use required amount of sugar according to your taste and keep remaining for making sugar syrup.
6. now brush the baking tray with melted butter.

7. spread the filo pastry sheet in the baking tray and brush with butter & again place another filo pastry sheet . repeat until 4 to 5 sheets in the tray.

8. sprinkle walnut almond sugar mixture.

9. then spread filo pastry sheet and again brush with butter.
10. repeat until there are 3 sheets on top of the nut mixture.

11. sprinkle again with nut mixture.

12. spread the filo pastry sheet & brush with butter again.
13. repeat 2 to 3 filo pastry sheets on top of nut mixture.
14. slice with sharp knife. try to put small pieces. mine was large but try to put small pieces.

15. bake in the preheated oven at 180 degrees for 30 to 35 minutes.
16. in the meantime prepare sugar syrup with remaining sugar.
17. remove the tray and cool down.

18. now pour the sugar syrup over the baklavas.

19. garnish with sliced pistachios and serve.

filo pastry/phyllo pastry sheets will be available in pastry sheet sections in super markets.

EASY SPONGE CAKE

2010-11-25T13:09:00.001+00:00

ingredients:

plain flour 1 cup

powdered sugar 1 cup

melted butter 1 cup

eggs 3nos

vanilla essence 1 tea spoon

baking powder 1 1/2 tea spoon

milk 2 table spoon

whisk

cake pan

method:

1. break eggs & keep egg white and egg yolk separately.

2. in a bowl mix plain flour and baking powder and keep aside.
4.in a bowl put egg white and beat with electric whisk until it froths.

5.add powdered sugar to the egg white and beat well.

6. in a bowl beat egg yolk and melted butter well.

7. now mix both the egg white(egg white+sugar) mixture and egg yolk(egg yolk+butter) mixture.
8.beat well for 2 minutes.

9. to this mixture sift the plain flour and baking powder mixture.

10. add vanilla essence, milk and fold smoothly.

11.pour into cake pan.

12.bake in a preheated oven at 180c for 30 minutes.
13. remove and cool down.

14.dust with icing sugar(powdered sugar) if desired.

15. slice it with knife and serve.

RAS MALAI

2010-11-15T16:27:00.000+00:00

ingredients:
milk 1 litre(whole milk)
lemon juice 2 tsp
sugar 1 cup
water 2 1/2 cups
plain flour /maida 2 tsp
evaporated milk 1 tin
pistachio,saffron required

method:
1.boil milk in a heavy bottomed vessel ,stir continuously so that it won't stick to the bottom.

2.when milk comes to boil add 2 tsp of lemon juice and leave the stove in simmer stir occasionally.

3.when the milk curdles strain in colander with clean muslin cloth and run cold water over it to remove the lemon juice.
4. squeeze out excess water and keep it in strainer for 1/2 an hour to drain out.

5. knead the paneer add 2 tsp of plain flour / maida to absorb excess moisture .
6. make small paneer balls out of it.

7. heat 2 1/2 cups of water with 1 cup of sugar.
8. put the balls in the sugar syrup and cook it in medium heat.

9. paneer balls expands a lot after cooking , carefully strain and keep aside.
10.slightly warm the evaporated milk & pour over the paneer balls.

11.garnish with grated pistachio and saffron.

12. keep refrigerated .

KOZHI KUZHAMBU/CHICKEN GRAVY

2010-11-10T11:42:00.000+00:00

ingredients:
chicken 1 kg
onions 2
ginger garlic paste 2 tsp
green chilli 2
tomato 1
grated coconut 3 tsp
turmeric powder 1/4 tsp
oil,salt required amount

to fry and grind
red dry chilli 7
coriander seeds 2 tsp
whole pepper 1/2 tsp
whole cumin 1/2 tsp
fennel 1 tsp
urad dal 1 tsp
rice 1 tsp
cinnamon 2,cloves 6

fry these in a very medium heat and grind with grated coconut & keep aside.

method:
1.heat oil in a pan fry onion, green chilly, ginger garlic paste, tomato.
2.add chicken ,turmeric powder,salt &saute well.
3.in medium heat cover & cook the chicken.
4.add the grounded masala & add water.
5.adjust salt.
6.garnish with coriander &curry leaves.

MURUKKU

2010-11-03T12:45:00.000+00:00

ingredients:
rice flour 2 cup
gram flour 1 cup
urad dal flour 1/2 cup
sesame seeds 1 tsp
ajwain 1/2 tsp
chilli powder 1 tsp
butter 2 tsp
salt,oil ,water required amt
murukku press

method:
1. sieve the flours together add sesame seeds, ajwain, chilli powder, butter, salt.
2. add water little by little to make a soft dough.
3. heat enough oil in a pan.
4. apply oil to murukku press and press it on greased polythene sheet .
5. fry each batch and place it on paper towel.

MAIDA CHIPS

2010-10-27T14:16:00.002+01:00

ingredients:

maida 2 cups
chilli powder 1 tsp
ajwain 1/2 tsp
sesame seeds 1/2 tsp
oil/butter 2 tsp
salt
water required amount
oil to fry

method:

1. In a bowl mix maida, salt, chilli powder, sesame seeds, ajwain,oil/butter.
2. pour water and knead like chapathi dough.
3. make small balls and roll like chapati.
4. prick with fork so that it won't puff up.
5. cut it into desired shapes like diamond, square,rectangle etc...
6. deep fry it in oil and place it on paper towel .

simple and easy evening snack is ready.

KARA MIXTURE

2010-10-27T13:41:00.001+01:00

ingredients:

gram flour 3 cups
aval/ poha/ pressed rice 1 cup
groundnut/ peanut 1 cup
curry leaves
chilli powder required amt
salt required amt
oil required amt
cumin 1 tsp
ajwain 1 tsp
jalli karandi/perforated ladle

method:

1.first prepare murruku, ribbon murruku and boondhi using 3 cups of gram flour respectively.

2.to make murruku and ribbon murruku add 2 cups of gram flour,salt,chilli powder,cumin,ajwain and add enough water to make dough. put the dough in murruku press and deep fry it in oil and keep aside.

3.to make boondhi add remaining 1 cup of gram flour ,salt,chilli powder . add water to make batter consistency. pour the batter in jalli karandi/perforated ladle and use another ladle to rub over it gently. it falls as a droplets into the oil. deep fry it and keep aside.

4. fry the aval/poha/pressed rice in oil and keep aside.

5.fry the peanut/groundnut as well.

6. heat pan with 1 tsp of oil, add curry leaves. switch off the stove & add chilli powder.

7. break the murruku,ribbon murruku ,boondhi,aval,groundnut .

8. stir well adjust salt and chilly powder.

9. keep it in air tight container.

use paper towels after frying the murruku,boondhi,aval,groundnut to place on it so that it absorbs excess oil .

CHEGODILU/MURUKKU

2010-09-17T13:21:00.001+01:00

ingredients:
yellow split moong dal/pasi paruppu 3/4 cup
rice flour 2 cups
salt,chilli pwdr
sesame seeds
oil required amt
water 2 cups
method:
1.soak moogdal for 2 hours
2.boil 2 cups of water & add moongdal ,rice flour,salt,chilli powder,sesame seeds,2 tsp oil.
3.switch off the heat & stir gently.
4.let it cool for 10 min then knead the dough and keep covered.
5.in a pan pour enough oil to fry the chegodilu.
6.apply oil to hands pinch a small amount of dough and roll between your palms & make a ring shape.
7.deep fry in the oil.

tasty crispy snack is ready.

PEAS PULAO

2010-09-02T14:58:00.001+01:00

ingredients:
basmati rice 1 cup
water 1 cup
coconut milk 1 cup(diluted)
peas 1/2 cup
cinnamon,cloves,cardamom,bay leaves(each 2)
salt,ghee/oil 2 tsp

method:
1.soak rice for 1 hour.
2.for coconut milk you can use coconut powder or from fresh coconut blended mixture.
3.make 2 cups of water by adding coconut milk(water+coconut milk=2 cups)
4.heat pressure cooker add little oil/ghee.
5.put cinnamon,cloves,cardamom,bay leaves fry slightly.
6.add the peas& saute for a while.
7.pour water and rice together.
8.adjust salt.
9.leave it for 2 whistles.

serve hot with chicken gravy,any kormas.
you can add mixed vegetables too.

VEGETABLE KORMA

2010-09-02T14:28:00.001+01:00

ingredients:
vegetables(diced carrot,peas,beans,potato,cauliflower) 3-4 cups
onions 2(finely chopped)
green chilli 2
ginger garlic paste 2 tsp
tomato 1
coconut 1 cup(grated)
cashew nuts 1 handful
fennel 1 tsp
garam masala 1/2 tsp
chilli pwdr 1 tsp
dhania /coriander pwdr 1 tsp
turmeric 1/4 tsp
mustard,cumin,urad dal

to blend:
blend the coconut, cashew nuts, fennel together and keep aside.

method:
1.heat oil in a pan, splutter mustard,cumin & urad dal.
2.add green chilli, onions, ginger garlic paste, tomato
3.put the veggies and saute for 3 min & then add enough water.
4.cover & cook until the vegetables become tender.
5.add all the powders, blended mixture& adjust salt.
6.cook well and garnish with coriander.

it tastes like kurmas served in tamilnadu hotels, the secret is coconut+cashew nut+fennel mixtures.
give a try & enjoy with poori,chappathi,naan,kulcha.

VEGETABLE FRIED RICE

2010-09-02T13:37:00.001+01:00

ingredients:

mixed vegetables 2 cups(diced carrot,beans,peas,sweet corn,potato)

cooked rice 2 -3 cups

capsicum(different colours) sliced 1/2 cup

soy sauce 3 drops(optional)

eggs 3

cashew nuts 7

coarse pepper 2 tsp

salt,oil required amt

mustard,cumin,urad dal&chana dal

method:

1.steam the vegetables.

2.heat oil in a pan break the eggs, fry slightly & keep aside.

3.heat oil in a pan, splutter mustard,cumin,urad dal,chana dal

4.add cashew nuts and slightly fry to golden colour.

& take care not to burn it.

5. add sliced capsicums & saute gently.

6.add the vegetables and slightly saute.

7.add cooked rice and fried eggs.

8.add 2-3 drops of soy sauce.

9.add salt pepper and stir slightly.

10.adjust salt and pepper.

ALOO GOBI

2010-08-27T14:01:00.001+01:00

ingredients:

potato 2

cauliflower florets 1 cup

peas 1 cup

onion 3

tomato 2

green chilli 2

ginger garlic paste 2 tsp

chilli pwdr 1 tsp

coriander pwdr 1tsp

garam masala pwdr 1/2 tsp

turmeric pwdr 1/2 tsp

oil,salt

method:

1.heat oil in a pan fry onions and tomatoes to slightly golden colour &

blend coarsely in blender.

2.heat oil in a pan add 1/2 cup of chopped onions, slited green chilli, ginger garlic paste & saute

3.add potato,peas,cauliflower and gently saute.

4.add enough water &cover with lid and cook the vegetables.

5.now add the blended mixture, add all the powders.

6. add enough water cover and cook.

7. garnish with coriander.

8.serve hot with chappathi.

chop the onions, use 3/4 for blending &1/4 for sautéing.

adjust the salt, masalas according to your taste.