Ahilas Kitchen

Koottanj Soru: A Rice of Dal & Vegetables

2025-03-23T12:49:00.002+05:30

Koottanj Soru

(A Rice of Dal & Vegetables)

Koottanj Soru is a traditional dish from Tamil Nadu, prepared by cooking a mixture of rice, lentils, vegetables, and spices. It is a wholesome and nutritious one-pot meal enjoyed during festivals, village feasts, and special family occasions. Historically prepared in Tamil households during community gatherings and special events. The dish tastes better when left to rest for a few hours after cooking, allowing the flavors to deepen.

Making Time

Preparation Time : 15 min

Cooking Time : 15 min

Total : 30 min

Ingredients

Rice - 1 cup (approx 200 gm)

Toor Dal - 1/4 cup

Vegetables - Brinjal, Drumstick, Raw Banana (Plantain), Snake Gourd, Mango (3 or 4 pieces), Beans/Broad Beans, Carrot, Tomato (optional), Potato (optional) - 1 cup

Drumstick leaves - 1/2 cup

Small Onion (Sambar onion/Shallots) - 1/4 cup

Rock salt to taste

For Masala (grind coarsely)

Coconut scrapings - 2 tbsp

Red Chilies - 2

Black Pepper - 1 tsp

Cumin - 1 tsp

Turmeric Powder - 1/2 tsp

Curry Leaves - 1 twig

Tamarind - 1 coin size

For seasoning

Coconut Oil - 1 tbsp

Mustard - 1 tsp

Cumin - 1 tsp

Red Chilies - 2

Asafoetida - 1/2 tsp

Bengal gram Dal - 1 tsp

Curry Leaves - 1 twig

Method

Half cook the toor dal with little coconut oil, turmeric powder, asafoedita.

Coarsely grind the ingredients given for masala mix.

Add washed rice, vegetables, coarsely ground mix, salt, water (rice1:3water, as the vegetables have to cook well.

Wash well and add the drumstick leaves after slightly sauteing. Don't overcook.

Bring it to boil. Lower the flame. Let it cook for ten more minutes.

Pour the seasoning over the cooked Dal & Vegetable rice.

If the peppers taste strong, add some ghee after the rice cooked.

Had with coconut Thuvaiyal, Coriander Thuvaiyal, Cucumber Raitha or with Baby Potatoes/Small Potatoes (with skin) Fry.

Happy Cooking!

Idli Dosai Milagai Podi

2024-11-01T13:28:00.006+05:30

Idli Milagai Podi

Whatever chutney you have for the South Indian Dish, Idli or Dosa, Idli Milagai Podi is the favourite. This powder is a hot and spicy, so it can be mixed with sesame oil or ghee. Sesame oil is used for frying the spices in this Idli powder. If you are allergic to Sesame, then add groundnut or sunflower or any refined oil.

Podi Making Time

Preparation Time : 5 min

Cooking Time : 10 min

Total : 15 min

Ingredients

Urad Dal - 1 cup (Take a cup, 200ml or 400ml. And have this cup as a standard measurement for the following ingredients)

Channa Dal - 1/4 cup

Rice - 1 tbsp

Coriander seeds - 1 tbsp

Mustard - 1 tsp

Sesame seeds - 1 tbsp (If allergic, drop this out)

Red Chilies - 10 (Spicy level varies as per individual. Adjust according to your family's spice needs)

Asafoedita - 1 tsp

Curry leaves - 2 twigs

Rock Crystal Salt

Sesame Oli / Any Refined Oil for frying

Method

Dry roast Sesame seeds keeping the flame low. After it splutters, remove from the stove. grind it separately using pulse option in the mixer. Make it fine powder. Keep aside. We can add it at the last.

Dry roast mustard seeds also

With little oil roast Urad dal. When it changes to slight reddish colour, take out from the kadai.

Fry Chana Dal next. Keep aside

Fry rice, coriander seeds, red chilies and keep them to cool

Wash curry leaves and dry roast them

Grind red chilies and salt crystals with one table spoon of this fried ingredients. Let it ground fine powder.

Add the remaining ingredients. Grind it not so fine, but nearly fine.

Now Idli Milagai Podi is ready to eat.

Have a spoon & Mix with oil or ghee. Relish with Idli or Dosa..

Sweet Lemon Pickle

2024-10-29T16:43:00.001+05:30

Lemon Pickle - Sweet

Pickle Making Time

Preparation Time : 5 min

Cooking Time : 15 min

Total : 20 min

Ingredients

Lemon (Ripe or Unripe fruit. Unripe fruit is little bit sour) - 4

Green Chili, cut into small pieces - 1

Sesame Oil or Sunflower Oil/Groundnut Oil - 1 tbsp

(Sesame oil is well suited for making pickles. Its aroma that gives the flavour. If allergic to sesame seeds, go for Sunflower oil)

Curry Leaves - 1 twig

Asafoedita - 1/2 tsp

Pickle Powder - 1 tsp

(If there is no pickle powder, dry fry fenugreek seeds (1/2 tsp), Mustard seeds (1 tsp), Red Chili powder (One and half tsp) separately and grind finely)

Jaggery - 1 tbsp

Salt as per taste

Method

Keep a Kadai on stove. Add the oil. Keep the flame in medium.

Add mustard and fenugreek (if you add pickle powder, drop mustard and fenugreek from adding). Add asafoetida, saute.

Then fry green chilies, curry leaves.

Put the cut lemon pieces in the kadai. Saute a little. Add little salt and water. Cook well until the lemon slices become tender.

Now add the ground powder. Boil until the raw smell disappears. Let the water dissipates.

Then add the jaggery. Let the jaggery to dissolve. Taste it and add more jaggery, if you want.

If there is no jaggery, replace with sugar.

Don't it boil for long time. Turn off the stove after the jaggery dissolves. Or else the lemon pieces would become hard.

Now cool and keep in a dry container. Keep it outside for a day. Let it get soaked well. You can use it by keeping it inside fridge. Use a dry spoon whenever taking the pickle.

Enjoy with any meal

Oily Baby Brinjal Kulambu | Version 2

2024-10-05T10:35:00.002+05:30

Oily Baby Brinjal Gravy

For this Gravy, the baby brinjals are used. They have the tenderness. The spiciness level differs for every person. I used the minimal level of spiciness for this preparation. For normal matured brinjals kulambu, you can use this method or else use the Version 1 of the recipe link given at the last of this recipe.

Baby Brinjal Kulambu Making Time

Preparation Time : 20 min

Cooking Time : 10 min

Total : 30 min

Ingredients

Brinjal (1/2 Kg)

Onion Big, cut lengthwise (2)

Tomato, cut (2)

Ginger (1 inch piece)

Garlic (5 pieces)

Jeera (1 tsp)

Pepper (1/2 tsp)

Fennel Seeds (1 tsp)

Coconut scrapings (1 tbsp)

Kashmiri Chilly Powder (1 tsp)

Kulambu Milakai Powder (2 tsp) (Not having this powder, No worries! Add chilli powder 1 tsp & add 1/2 tsp cumin powder)

Coriander Powder (1 tbsp)

Turmeric Powder (1/2 tsp)

Tamarind paste or tamarind water (soak 1 lemon sized ball of tamarind)

Rock Salt Powder

For Tempering

Mustard (1/2 tsp)

Curry Leaves (1 twig)

Split Urad Dal (1 tsp)

Onion Small (Shallots) (10)

Gingelly or Sesame Oil (1 tbsp)

Method

Keep a Kadai on stove. Add little oil.

Add big onions. Saute till onions become transparent. Add Garlic cloves and ginger piece.

Add tomatoes and little salt and saute. We are salt for better mashing the potatoes while sauteing.

After tomatoes got mashed up well, add the jeera, pepper, fennel seeds. Saute.

Then add Kashmiri chili powder, Kulambu milakai powder, turmeric powder. Saute well.

Keep the flame in medium, or otherwise the ingredients turn burnt.

Add the coconut scrapings and saute a little. Its added at the last for just removing the moisture in it.

Grind all fine with little water. Then only the ground masala is thick and easy to stuff inside the brinjals.

Cut the baby brinjals into four without fully sliced.

Stuff inside the cut portions of each baby brinjals with some ground masala. Keep the remaining ground masala for the Kulambu (Gravy)

Keep the kadai on the stove. Pour the Gingelly oil and slide the stuffed baby brinjals. Fry well till the skin of the brinjals become tender and pale. Take them out and keep aside.

Keep the kadai and pour oil for tempering. Add mustard. Allow to splutter. Add split black gram, curry leaves and shallots. Saute them well.

Add the tamarind water in less quantity. Because we had already added two tomatoes in the masala. Mix the masala and salt and add. Add more tamarind water, if needed. Drop the fried baby brinjals inside the masala.

Bring to boil without closing with lid. Turn off the stove while the oil got separated from the Kulambu.

Enjoy the kulambu with rice

Click the link below for

Oily Brinjal Kulambu Version 1

Adai Dosa - South Indian Breakfast Dish

2024-09-20T19:18:00.005+05:30

Adai Dosai
(Lentils Dosai)

Adai Dosa is one of the varieties of South Indian dish Dosa. Its made up of lentils and pulses which are the good providers of protein, vitamins and fiber. And of course, Rice. Onions & Red Chilies add the hotness and aroma to this special dosa. This one goes well with coconut chutney.

Adai Dosa Making

Preparation Time : 15 min

Cooking Time : 10 min

Total : 25 min

Ingredients

This measurement serves six

For Dosa Batter

Split Black Gram (Urad Dal) - 50gm

Toor Dal - 100gm

Moong Dal - 100gms

Split Chana Dal - 150gms

Raw Rice - 150gms

Boiled Rice - 100gms

Soak all the dals & rice with 5 or 6 red chilies for 2 hours. If you have less time, make it to 30 to 45 mins with soaking them in hot water.

I had added only 3 red chilies. Usually I ate lot of spicy food. But, as I had returned from UK just days before, I can't take a lot of spice now. There I used to have a little spiciness in food (When in Rome, go with Romans 😀). I need a little more weeks to get back to our land's platter.

For Adding to Batter

Turmeric Powder - 1/2 tsp

Jeeragam (Cumin) - 2 tsp

Asafoetida - 1/2 tsp

Crystal Rock salt

Red Chilly - 3

Oil (Mix of Gingelly oil/Sesame oil and Coconut oil) for dosa making

Coconut, Desiccated (2 tbsp)

Big Onion (4), cut well

Green Chilly (1), sliced nice (optional)

Curry leaves (2 tsp), cut into small pieces

Recipe

Start grinding the soaked items. Cooking is a patternised work. Here we need some nuances those want some little patience. At first it takes a time, but on course of time, we got used to what we are doing, embracing the process in a quicker way.

First, add a little portion of the soaked ingredients, add the soaked red chilies, turmeric powder, crystal rock salt, asafoetida, Jeeragam (Cumin) and then grind them fine. So that, the jeera and red chilies would be grounded fine.

Then grind the remaining soaked ingredients coarsely.

Mix well the batter.

Add the cut onion, green chilly, curry leaves, coconut to the mix.

Mix well.

Keep Tava on stove. Make Dosa with little oil poured on either side of it.

Keep the flame in medium. It has to be cook well on either side slowly and crispy.

Enjoy your Adai Dosa!

Coconut chutney is the best combination for this adai dosa

Garlic Pepper Curry

2021-12-08T19:48:00.001+05:30

Garlic Pepper Curry

Garlic & Pepper curry goes well with rice, chapathi & dosai. Pepper's hotness and aroma gives the curry its flavour.

Curry Making

Preparation Time : 10 min

Cooking Time : 15 min

Total : 25 min

Ingredients

Tamarind Paste (1 tsp) or a Tamarind Extract from a lemon sized tamarind

Rock Salt Powder

For Grinding

Tomato (1)

Pepper (10)

Coconut, Desiccated (2 tbsp)

Onion, Small (4) or Big Onion (1/2)

Chilly Powder (1 tsp)

Coriander Powder (2 tsp)

Turmeric Powder (1/2 tsp)

Cumin (1 tsp)

Fennel Seeds (1 tsp)

Asafoedita (1/2 tsp)

Curry Leaves

For Seasoning

Garlic (10 pods)

Mustard (1/2 tsp)

Fenugreek (1/2 tsp)

Cumin (1/2 tsp)

Curry Leaves (1 twig)

Onion, Big (1/2), cut into small pieces or Small Onion (5)

Oil (1tbsp)

Method

Grind finely, with little water, the ingredients given for grinding. Add the onions at the last.

Heat the Kadai

Saute fenugreek, cumin, mustard, curry leaves

Add Garlic and fry in medium fire

After the garlic turned a little brown, add the onions

Add salt and saute well

Add the ground masala

Fry till its raw smell goes

After the oil oozes out from the masala and masala becomes thickened, add the tamarind extract to it

Garlic Pepper Curry is ready!!

🍈🍜

Brinjal Onion Masala

2021-02-28T19:26:00.004+05:30

Brinjal Onion Masala

Ingredients

Brinjal (1/2 Kg)

Onion (3)

Chilly Powder (1 tsp)

Coriander Powder (1 tsp)

Turmeric Powder (1/2 tsp)

Rock Salt Powder

For Seasoning

Red Chilly (4)

Mustard (1/2 tsp)

Curry Leaves (1 twig)

Split Urad Dal (1 tsp)

Oil (1tbsp)

Method

Cut Onions lengthwise.

Take bigger brinjals and cut them into lengthy pieces.

Keep the brinjals in water as it wont turn into brown.

Keep Kadai on stove. Add Oil, Mustard. When it splutter, add Urad Dal.

Add Red Chillies.

Sauté & Add Onions, Curry Leaves.

Add Turmeric Powder & Salt.

Add Chilly Powder, Coriander Powder. Sauté till the raw smell of the powders disappear.

Add the cut brinjals. Fry well till tossed a little.

Pour 2 tbsps of water. Stir fry well. Close with the lid. And cook for five more minutes in medium flame.

I changed the contents into the pan and make it well dried and fried to a crisp state. In the kadai, with less oil the brinjals will become more mushy. But in the pan, it swindles well without becoming mushy.

Stir fry till it becomes dark and dry.

Done! Eat Hot !!

Kids Gallery

2021-02-28T14:42:00.004+05:30

Kids Uthappam Shapes

Oval

Square

Heart

Star

Chutney & Sambar

Vegetable Biryani

2020-05-26T22:19:00.000+05:30

Vegetable Briyani

Indians.

Briyani is the most favourable form of food for Indians. Vegetables, Chicken, Meat are the versions of this food.

Recipe

This recipe is a simple form of Briyani with lot of vegetables.

Ingredients

Basmati Rice (1 cup)
Carrot (2)
Beetroot (1)
Beans (10)
Tomato (1)
Onions (2)
Green Chilly (5)
Cauliflowerets (1 cupful)
Potato (1)
Homemade Ginger Garlic Paste (2 tsp)
Mint Leaves
Rock Salt Powder

For Seasoning

Cloves (4)
Cinnamon (2)
Bay Leaves (1)
Maze (2)
Fennel seeds (1 tsp)

Method

Cut all the vegetables into small pieces.

Wash and soak the rice for at least ten minutes.

Heat the cooking pot. Add the seasonings.
Saute a little.

Add the cut vegetables and ginger garlic paste.

Add water (for 1 cup of rice, add 2 cups of water) and salt. Close the lid and cook until the rice is done.

Done !

Brinjal Potato Biriyani Kurma

2020-05-25T16:48:00.001+05:30

Brinjal Briyani Kurma

Brinjal Potato or simply Brinjal kurma is more frequently tasted one in the Muslim community functions. It serves with any type of non vegetarian Briyani.

Recipe

Here for this recipe, I add potatoes additionally with brinjals. Because brinjals are not liked by most children. Add as much as onions to the dish. It adds the taste. Here we are not adding coconut.

Ingredients

Brinjals (2, cut lengthwise)

Potatoes (2, peel the skin, cut into cubes)

Small Onions (1 cupful, cut into small pieces)

Green chilly (2)

Tomatoes (2, cut into small pieces)

Red chilli powder (1 1/2 tsp)

Coriander Powder (2 tsp)

Turmeric Powder (1 tsp)

Jeera Powder (1/2 tsp)

Fennel seeds Powder (1/2 tsp)

Pepper Powder (1/2 tsp)

Rock salt

Curry Leaves

Ginger Garlic paste, Home made (2 tsp)

Cloves (4)

Cinnamon (2)

Elachi (2)

Method

Cook the brinjal & potato well. Keep aside.

Keep a flat kadai on stove.

Heat oil. Put the cloves, cinnamon, elachi.

Add the cut onions. Saute well till it becomes mushy and translucent.

Add ginger garlic paste.

Add the cut tomatoes.

Saute well.

Add the masala powders.

Saute well by adding 1 tbsp of water.

Saute until the oil separates.

Add the cooked brinjal, potato.

Add salt and curry leaves.

Done !

Garlic Tomato Rasam

2020-05-25T16:40:00.000+05:30

Rasam

Rasam being one of essential soup in south Indian food palette. It is served after the main dish of rice & kulambu. Most of us won't have curd rice after eating any non vegetarian kulambu rice. Its better to have the Rasam rice after a heavy meal.

Recipe

Tomatoes are added for this Rasam. We can add tamarind instead of tomato.

Ingredients

Tomato (1, cut & smashed coarsely using hand)

Mustard (1 tsp)

Curry Leaves

Rock Salt

Tamarind (1 small piece)

Red chilly (1)

Asafoetida (1/2 tsp)

For grinding

Garlic (8 cloves)

Black Pepper (2 tsp)

Tomato (1)

Jeera (1 tsp)

Coriander seeds (1 tsp)

Turmeric Powder (1/2 tsp)

Method

Grind the ingredients coarsely.

Add the tamarind to the tomato smashed water. And squeeze it well.

Keep kadai on stove.

Heat oil. Add asafoedita, mustard.

Add Curry leaves & Red chilli.

Fry a little and add the ground masala.

Add the tomato smashed water.

Put the salt.

If you are having coriander leaves, then avoid adding coriander seeds for grinding. Add that leaves at the last.

Turn off the stove, when its about to boil. Don't let the Rasam boil. The taste will get differ.

Done !

Aviyal

2020-05-23T11:35:00.002+05:30

Aviyal

Aviyal is the medley of vegetables, mostly Indian. This dish is famous as a side curry for the main food rice. Aviyal recipe varies with each district of Tamilnadu. Most tasted and preferred one is from Nanjil nadu, that is Kanyakumari district. That recipe follows the Kerala pattern of preparation.

Recipe

Country vegetables and coconut forms the main ingredients in this cuisine. Yam pieces are used in this. As yam is bit itchy, we have to cook it separately and add to the Aviyal at the last, before gronud coconut is added.

Ingredients

Drumsticks (2) cut into 3 inch pieces, which further cut in lengthwise.

Brinjal (4) cut lengthwise

Raw Banana (1) cut into 2 inch pieces

Cluster Beans (10) cut into small pieces

Broad Beans (5) cut into small pieces

Carrot (1) cut into 1 inch pieces, optional, added for colour rich

Snake Gourd (1 small) cut into 1 inch pieces

Raw mango (4 lengthwise pieces)

Yam (1 small cupful) cut into 1 inch pieces
Salt

Curd (1 tbsp, Optional)

Coconut Oil (1 tbsp)

For grinding

Coconut scrapping (2 tbsp)

Green chilly (3)

Small Onions (5)
Rice (1 tsp)
Curry Leaves

Tamarind (2 inch piece)

Method

Grind the given ingredients coarsely and keep aside.

Cut all the vegetables.

Cook yam and keep aside, as given.

First take a wide pan or vessel.

Cook the drumsticks with salt.

When its half cooked, add the remaining vegetables except Mango pieces.

Add little water and salt to cook. If the water is in excess, then the aviyal would become mushy. So add less water. And shagging the vegetables after few minutes during cooking would be fine. Dont use any ladle to stir the vegetables. Instead stir it with the ladle's handle.

When the vegetables are three fourths done, add the mango pieces and shake the vessel. let it cook for few more seconds.

Add the ground masala and shake it well. Stir it mildly with the ladle's handle.

Add curd. If you are lactose intolerant, avoid curd.

Add coconut oil at last. Stir it and turn off the stove.

Done !

Ahilas Kitchen Cook Book is now as EBook

2020-05-20T11:34:00.000+05:30

Amazon Kindle EBook

My EBook

'Ahilas Kitchen Cook Book'

Part 1 (Rice & Curry)

is now available for your perusal in Amazon Kindle.

Also in Kindle Unlimited.

Read & Taste the food of South Indian peninsula..

Link :

Ahilas Kitchen Cook Book

Pumpkin Curry

2020-05-14T11:14:00.000+05:30

Pumpkin

Pumpkin comes in so many varieties. Nearly 45 varieties are there around the world. Autumn Gold is the common big orange variety and Baby bear is the flatenned small one.

It has high antioxidant property that reduce the risk of chronic diseases. Highly nutritious and rich in Vitamin A, that helps the eyesight to improve. Its low calorie count is used in weight loss diets.

Recipe

Pumpkin is grown here in south india and used in many varieties of food types, from Sambar to Curry, with dal and coconut. This recipe is a simple pumpkin relish.

Ingredients

Pumpkin (1 small)

Mustard (1 tsp)

Urad dal (1 tsp)

Red chilly (1)

Curry Leaves

Rock Salt

Oil

For grinding

Coconut scraping (1 tbsp)

Red chilly (1)

Turmeric Powder (1 tsp)

Garlic (3 small cloves)

Curry leaves

Method

Ground the masala coarsely. Simply pulsing the mixie is enough.

Cut pumpkin into small pieces.

Keep a kadai on stove.

Add the oil and seasoning.

Add the pumpkin.
Cook with little water and salt.

Mash it well with a ladle.

Add ground masala.

Add little salt.

Done!

Sundaikaai (Turkey Berry) Kulambu

2020-05-14T10:54:00.000+05:30

Turkey Berry ( Sundaikaai)

Turkey berries are called Sundaikaai in Tamil, are bitter and tangy in taste.

But eating out regularly, these berries control blood sugar levels, produce red blood cells and keep anemia, production of red blood cells, cure stomach aches due to indigestion, keeps worms our and so keep anemia, diarrhea, acidity problems at bay.

Recipe

This recipe is good for digestion. Gingerly oil is used to make this Kulambu (Gravy). If you are allergic to sesame seeds, then avoid using it. Instead use any vegetable oil.

Preparation Time : 5 mins

Cooking Time : 5 mins

Ingredients

Turkey Berries ( 1/2 cup)

Gingerly Oil (2 tbsp)

Tamarind Paste (1 tsp) / Tamarind Extract (1/2 cup)

Small Onions (10, cut lengthwise)

Rock Salt

Chilli Powder (2 tsp)

Coriander Powder (3 tsp)

Turmeric Powder (1/2 tsp)

Fenugreek (1/2 tsp)

Mustard (1 tsp)

Curry Leaves

Method

Keep kadai on stove.

Heat Gingerly oil and fry the Sundaikaai (Turkey Berries) till it becomes dark brown.

Take out & Keep aside.

On that kadai, put the fenugreek and mustard seeds. Let it splutters.

Add onions, curry leaves and fry well till onions become brown.

Next add the masala powders and tamarind paste. Add little water to fry the masala powders. Otherwise, they will be dry and roasted black. If you are adding tamarind extract, that water is enough to fry.

Stir it until the raw smell disappears.

Add more water and salt. Bring to boil.

Turn off the stove when the required thick consistency of kulambu is reached.

At last add the fried Sundaikaai.

Ready to eat.

Done !

Potato Kurma

2020-05-09T12:57:00.000+05:30

Potato Kurma

Recipe

Preparation Time : 15 mins

Cooking Time : 10 mins

Total : 25 mins

Ingredients

Cooked Potato (4)

Big Onion (3)

Chilly Powder (1 tsp)

Coriander Powder (2 tsp)

Turmeric Powder (1 tsp)

Salt

Oil for seasoning

Curry Leaves

Method

Boil potatoes and keep.

Keep kadai on stove.

Light Fry cinnamon (1), cloves(2), mustard (1 tsp), fennel seeds (1/2 tsp) in oil.

Add Onions chopped lengthwise, curry leaves and saute well till onions become transparent.

Add chilli powder, coriander powder, turmeric powder, salt. Saute them well.

Add a little water. Saute again.

Add the boiled potatoes.

Bring it to boil.

Turn off the stove.

Ready to eat with Chapathi

Chapathi

2020-05-08T17:09:00.000+05:30

Chapathi

Wheat

Wheat Chapathies are good and flavorful. Whole wheat flour is used to make chapathy. In South India, we are not used to these types of foods earlier. But now we follow our sisters of north india and making fine Indian Breads now. But not so fine as them.

Recipe

Take whole wheat atta (flour) 2 cupful
Salt, Baking soda and little oil

Knead the flour by adding water little by little
For Poori making, we need a reduce amount of water, as the dough needs to be tough

But for chapathi, it needs to be soft.
After kneading, open up the dough a little
then add a sprinkle of water and knead again.
Make Balls

After that, keep it covered with a moist cloth

Laid the dough with chapathi roller.

Put the tava on stove

Make the chapathies hot.

Enjoy with any type of Kurma or Gravy

Most suited is Dal (North India) & Potato Kurma (South India)

Dal Curry

2020-05-08T13:35:00.002+05:30

Dal

(Simple)

Recipe

Cook Moong dal (1 cup) with little salt and water

Keep seperately

Peel Onions (small) (5)

Cut the vegetables, Carrot (1), Tomato (1), Green Chillies (5) (slit lengthwise)

Keep Kadai on stove

Add Oil, Mustard (1/4 tsp), Split Urad Dal (1/4 tsp),

Curry Leaves (1 twig), Asafoetida ( 1/4 tsp)

Add cut vegetables

Fry Well

Cook with water and salt.

Add turmeric

When the vegetables are done, mix the cooked dal.

Ready to eat with Poori or Chapathi

Oily Brinjal Kulambu (Gravy)

2020-05-07T19:18:00.002+05:30

Oily Brinjal Kulambu

This Brinjal kulambu is a South Indian Dish. It goes well with Rice, boiled. Using Gingelly Oil for this dish is good for health. If you are allergic to sesame, go for Groundnut Oil.

Use the whole brinjal cut in quarters, three fourth in length. We have to prepare the ground masala for this kulambu.

Recipe

For Grinding :

Coriander seeds (2 tbsp)

Black Pepper (1 tsp)

Onion (1) or Small Onions (5)

Curry Leaves

Red Chillies (5)

Coconut scrapped (2 tbsp)

Turmeric Powder a little

Fry without oil and grind them well.

Method :

Soak Tamarind in warm water and take the tamarind juice.

Cut the brinjals (4) in quarters, not to full length.

Keep kadai on stove. Heat the oil (2 tbsp).

Place the brinjals in the heated oil and shallow fry.

After the brinjals are well fried,

Add the seasonings, fenugreek seeds (1tsp), Mustard (1 tsp) and curry leaves.

Let them splutter. Add the tamarind juice.

Let it boil. Add the ground masala and salt to that.

When the kulambu becomes thick in consistency, turn off the stove.

Oily Brinjal Kulambu is ready to eat with rice.

It goes well with a side dish of Green Gram Dal Curry.

Enjoy !

Green Gram dal Curry

2020-05-07T19:05:00.001+05:30

Green Gram Curry

Green gram is small green beans of legume family. They have a lot of antioxidants properties, which help in many health issues.

Eaten as boiled or sprouted. Mostly used dal in Indian cuisine after removing their skins as Moong Dal. These green gram dals are used in salads, soups, curry and stir-frys.

Recipe :

For Grinding :

Coconut scraped (1 tbsp)

Red Chilly (1)

Garlic Cloves (4)

Jeera (1 tsp)

Turmeric Powder (1 tsp)

Curry Leaves

Grind Coarsely. Keep aside.

Method :

Soak the green gram (1 cup) overnight.

Cook with salt & water, the next morning.

Remove the froth that is coming up.

Keep Kadai on stove.

Heat oil (1 tsp).

Add seasonings, Urad dal (1 tsp), Mustard (1 tsp) & Curry Leaves.

Add boiled green grams, ground masala and little salt.

Green gram curry is now ready to eat !

Goes well with Oily Brinjal Kulambu and rice.

Vegetable Red Curry

2020-05-05T19:38:00.001+05:30

Vegetables Red Curry

Vegetable Red Curry has all the vegetables, prominently Beetroot, which gives the light red colour to the curry. Add peas also, if you want.

Goes well with all Indian rice recipes like Plain rice, Jeera rice, Fried pepper rice, Pudhina rice.

Recipe

Preparation Time : 15 mins

Cooking Time : 10 mins

Total : 25 mins

Method

Wash & Cut the vegetables in cubes.

Beetroot ( 1 Medium)

Carrot ( 1 Medium)

Capsicum (1 Big)

Big Onion (2 Medium)

Tomato (4 Medium)

Green Chilly (4)

Potatoes, boiled (3)

For Grinding :

Coconut scrapped (2 tbsp)

Red Chilly (5)

Ginger Garlic Paste

Ginger (1 inch)

Garlic (6 or 7 cloves)

First keep pan on stove.

Pour oil (2tbsp)

Put Anise (2), Cardamom (2)

Cinnamon (2), Cloves (4)

Fennel seeds (1 tsp)

Fry them well.

Put Onion, green chillies and the cut vegetables

Fry well.

Add salt & pour little water.

Cook till vegetables are soft.

Add boiled potatoes.

Stir well.

Keep a kadai on stove.

Pour oil

Add Ginger Garlic paste.

Fry till the aroma rises.

Put the ground masala &

Fry well till the raw smell disappears

Add this masala to the cooked vegetables.

Stir & Cook for a minute or so.

Serve with any spicy rice like Jeera Rice or Pudhina Rice.

Enjoy !

Puthina Rice

2020-05-05T18:02:00.003+05:30

Puthina Rice - Indian Recipe

Puthina (Mint Leaves)

Mint leaves have the Indian subcontinent origin from long back. Its botanical name is Mentha arvensis. In Hindi and most other languages it is called as 'Pudina'. Its divine flavour gives a distinct aroma and taste. It is added to the Indian cuisine for flavour, seasoning, aroma and medicinal values. Used in salads, curry, rice and pickles.

Mint leaves have the medicinal property as Menthol. As an oil, it is used in inhalers, mouth freshners and in aromatherapy. Pudina is used in tea, beverages, jellies, syrups and all.

Light and dark green in colour and can be eaten raw.

Recipe :

Preparation Time : 15 mins

Cooking Time : 15 mins

Total : 30 mins

Method

Wash & Soak for sometime Basmati or Seeraga Samba Rice in water

I took one cup of basmati rice for this recipe

Clean Pudina well.

Add Green chillies (4), Tomato (2), Onion Big (1)

Grind well

Take Ginger (2 inch), Garlic (10 cloves)

Grind & Keep separately

If you are not having the ingredients go for packeted ginger garlic paste

Or otherwise use fresh grounded paste.

It gives the best aroma to the rice.

Keep the Cooking Pot on stove

Pour oil (2 tbsp)

Put Cinnamon (2), Anise (1), Bay Leaf (1) (Optional)

Cloves (4), Pepper (5), Maze (2) (Optional)

Add also Ginger Garlic paste

Fry a little

Add Puthina grounded paste

Fry well to remove the raw smell of the paste

Add soaked rice

Add water & salt

For one cup of rice, add one and half cups or two cups of water

Cook with lid.

When it started boiling, cook for ten more mins in reduced flame

Ready for serving.

Goes well with Vegetable Red Curry

Enjoy !

Stir-Fried Red Leaf Lettuce

2018-08-14T19:07:00.000+05:30

Red Leaf Lettuce

Appearance

It is closely bunched leaves in shades of red and dark purple. It has the same nutritional value of green leaf lettuce, having a boost of Vit A & K.

Red leaf lettuce has to be refrigerated soon after buying, because it has a shorter shelf life. If refrigerated, it has to be consumed within a week. Choose good looking leaves, not with wilted edges.

It is mostly fat free, calorie-less, consists primarily of water. So mostly used in weight management.

Eaten As
Salad, Soup, Lightly Fried Snack

Recipe

Stir-Fried Red Leaf Lettuce

Preparation Time : 5 min

Cooking Time : 10 min

Total : 15 min

Method :

Wash the Lettuce leaves well.
Remove the thick core stem.

Cut the leaves slightly larger than one normal bite, that is bigger than one inch.

Cut Ginger (2 inch piece), Garlic (5 cloves)
into small lengthy strips.

Heat tawa. Pour little oil.

Add cut garlic & ginger.

Add red pepper flakes for spiciness.

Stir well until garlic turns colour.

Add the sliced leaves and little salt.

Now the water content within the leaves will come out. Add one tsp of Soy Sauce and
stir fry until it becomes dry.
But the leaves must not completely wilt.

Now it is ready to eat.
You can add some olive oil as an option.

It can eaten with any rice, roti, aloo paratha.

Enjoy Cooking !

Baby Corn Gravy

2017-12-01T19:12:00.000+05:30

Baby Corn 🙂

Baby corn also known as young corn, mini corn, cornlettes, baby sweetcorn or candle corn.

Appearance

Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears.

Baby corn ears are typically 4.5 to 10 cm (1.8–3.9 in) in length and 7 to 17 mm (0.28–0.67 in) in diameter.

Baby corn is an appreciated vegetable consumed worldwide.

Eaten As
Fritters, Masala, Manchurian, Soup, Pakoda

Recipe

Baby Corn Gravy

Preparation Time : 10 min

Cooking Time : 15 min

Total : 25 min

Method :

Cut baby corn into 1 inch pieces.

Better cooked lightly with little salt.

Cut some vegetables like Peas, Potato, Carrots.

I added only potato.

Put a pan on the stove.

Fry cumin 1 tsp in little oil

Add 2 onions chopped finely

Add salt, Garam masala - 3/4 tsp,

Red chilli powder - 1 tsp and fry

Add One tomato cut finely

Fry well & Allow it to cool

Grind nicely & Keep aside

Put the pan on stove

Add oil

Seasonings like cinnamon, cloves, cardamom are added

Fry a little

Add the baby corn & the cut vegetables

Add water and let it cook for five mins

Add the ground masala

Cook well by closing with the lid

Its almost cooked

Now we are going to garnish either with coriander leaves or celery

I go for celery

Celery Cooking :

Celery cooking in a french way is a different one. Usually I have a little strain over it.

First separate the leaves and stem.

Just break near the bulb end and tear the fiber part of it, so that it wont be meshy after cooking.

Now add to the gravy.

Baby Corn Gravy is ready for Dinner.

Baby Corn Masala is best combo with chapathy, parottaa and jeera rice.

That's All Folks !

Kovakkaai Curry - Ivy Gourd Curry

2016-07-07T15:42:00.002+05:30

Kovakkai Curry (Ivy Gourd)

Ivy gourd, also referred to as baby watermelon, little gourd, gentleman’s toes, Kowai fruit, Small Gourd, Kovakka, little gourd, tonde Kai and Tindora.

Appearance :

The clear white flesh of the fruit looks like the appearance as well as taste of the cucumber, showing numerous seeds.

Geographic Distribution :

Ivy gourd is native to East Africa and has been spread in different parts of tropical Asia, America and Pacific

Nutrients :
Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral.

Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium.

Benefits :

Relieves Fatigue, Protects the Nervous System, Maintains a Healthy Metabolism, Prevents Kidney Stones.

Eaten as :
Pickled: Young green fruit are pickled and also can be consumed by dipping in chili paste.
Curry: It can be consumed as a curry, by deep-frying it; stuffing it with masala and sautéing it.
Sambaar: It may also be used in sambaar, a vegetable- and lentil based soup.

Kovakkaai Curry

Preparation Time : 10 min

Cooking Time : 15 min

Total : 25 min

Method :

Cut Kovakkaai in round shape. Remove the ones that are red, as they become tasteless when ripen.

Slice small onions, ten in number.

Grate coconut.

Cut one tomato into small pieces.

Keep kadai in stove.

Pour little oil.

Fry cut onion, mustard.

Add Kovakkaai.

Add tomato.

Add turmeric powder, sambaar / chilli powder, corainder powder and salt.

Stir well.

Add some water.

Cook on a low flame.

After cooked well, add coconut scrapings.

Mix & Cook well.

Add Curry leaves.

Kovaikaai Curry is Ready..

Have it with any rice / chapathy

Ahilas Kitchen

Koottanj Soru: A Rice of Dal & Vegetables

Koottanj Soru

Idli Dosai Milagai Podi

Idli Milagai Podi

Sweet Lemon Pickle

Lemon Pickle - Sweet

Oily Baby Brinjal Kulambu | Version 2

Oily Baby Brinjal Gravy

Adai Dosa - South Indian Breakfast Dish

Adai Dosai (Lentils Dosai)

Adai Dosa Making

Garlic Pepper Curry

Brinjal Onion Masala

Kids Gallery

Vegetable Biryani

Brinjal Potato Biriyani Kurma

Garlic Tomato Rasam

Aviyal

Aviyal

Ahilas Kitchen Cook Book is now as EBook

Pumpkin Curry

Pumpkin

Sundaikaai (Turkey Berry) Kulambu

Turkey Berry ( Sundaikaai)

Potato Kurma

Chapathi

Chapathi

Wheat

Dal Curry

Dal

Oily Brinjal Kulambu (Gravy)

Oily Brinjal Kulambu

Recipe

Green Gram dal Curry

Green Gram Curry

Recipe :

Vegetable Red Curry

Puthina Rice

Puthina Rice - Indian Recipe

Stir-Fried Red Leaf Lettuce

Baby Corn Gravy

Baby Corn 🙂

Kovakkaai Curry - Ivy Gourd Curry

Kovakkai Curry (Ivy Gourd)

Kovakkaai Curry

Adai Dosai
(Lentils Dosai)