Samayal Kurippukal

Vegetable Fried Rice

noreply@blogger.com (Hari) — Fri, 06 Jan 2012 06:23:20 PST

Vegetable Fried Rice

Its main ingredients are vegetables and rice.

Ingredients

Basmati Rice......................2cups
Carrot..................................1
Cabbage............................50gms
Beans..................................50gms
Onion...................................1
Capsicum...........................1
Spring Onion.....................3
Green Chilies.....................3
Pepper Powder..................1tsp
Ghee.....................................2tbsp
Oil.........................................1tbsp
Soy Sauce.....................1tbsp
Cashew............................6
Salt to Taste
Coriander Leaves............few

Method

Wash the rice and soak for 10 minutes and drain.
Fry the rice with ghee for 5 minutes.
Cook the rice by adding water and salt.The rice should not be over cooked.
Heat a pan with oil add all cut vegetables, chilies.When the vegetables are tender add vinegar and soy sauce and saute it. Add pepper and salt and cooked rice.Garnish with coriander leaves and roasted cashew nuts.

Potato Podimas

noreply@blogger.com (Hari) — Tue, 13 Dec 2011 19:34:50 PST

Ingredients

Potato..............................4
Green Chilies....................4
Coconut...........................1/2 cup
Curry Leaves......................few
Mustard Seeds.................1tsp
Chana Dhal..................... 2tsp
Salt to Tatse

Method

Boil the potato, peel and mash.grind the coconut, curry leaves and green chilies coarsely.
Heat a pan with oil add mustard seeds and chana dhal.
When it crackles add the potato and coconut.
Mix well and serve with sambar rice.
(You can omit coconut and use this dough for potato vada)

Whole Wheat Pasta With Spinach.

noreply@blogger.com (Hari) — Thu, 29 Dec 2011 19:39:36 PST

Pasta.................1cup
Spinach.............2cups
Basils................1cup
Walnuts.............1cup
Olive Oil............1/2cup
Pepper..............1tsp
Salt to Taste

Method

Roast the walnuts for two minutes.
Boil water with salt and 1tsp oil. Add the pasta when the water boils and cook the pasta.
Remove the pasta and filter.

Blend the spinach, basil and walnuts with olive oil.
Add this paste to the pasta pepper and little salt .
Mix well, add olive oil and cheese.
Very tasty and good for health

Diwali Bhakshanams(தீபாவளி பக்ஷணம்)

noreply@blogger.com (Hari) — Thu, 20 Oct 2011 20:36:13 PDT

Diwali Bhakshanams Click the below recipes

Thattai (Snack),

Ribbon Pakodas

Thenkuzhal

South Indian Spicy Mixture( Chivda)

Diwali special marundu (Ginger Lehiyum)

Maladu

Kaju Burfi(cashew nut Burfi)

Pal Kova (Milk cake)

Anjir/Dates Burfi (Figs/Dates Burf

Bundhi ladu

Netrankai Upperi

Chakli( Like Murukku)

Thenkuzhal

South Indian Spicy Mixture( Chivda)

Pasi Paruppu payasam

Milk Shakes for Kids

noreply@blogger.com (Hari) — Sat, 19 Nov 2011 20:09:44 PST

Banana Strawberry Shake

Milk........................1cup
Vanilla Ice Cream.....1 scoop
Banana....................1
Strawberry...............3

Blend all together in a blender

Chocolate Milk Shake.

Milk...................................1 cup
Vanilla Ice Cream...............1scoop
Chocolate Syrup.................1tbsp

Add all ingredients together and blend for a minute.

Onion Tomato Raita

noreply@blogger.com (Hari) — Sat, 19 Nov 2011 20:10:17 PST

Vegetable pulav and raita is the good combination. Raitas are very easy to prepare. You can make different kinds of raita using. cucumber/dhuthi. spinach. karela, yellow pumpkin, bundhi, and ladyfinger.

Onion Tomato Raita

Yogurt...................1cup
Chopped Onion......1/4 cup
Chopped Tomato.....1/4 cup
Green Chili...............2
Mustard Seed..........1tsp
Broken Red Chili......2
Salt to Taste
Coriander Leaves

Method

Churn the yogurt and add the onion, tomato salt and green chili..
Mix well, Heat a pan with 1tsp oil, add the mustard and red chili.
When it crackles. add to the raita.
Sprinkle the chopped coriander leaves.

Pasi Parippu Payasam

noreply@blogger.com (Hari) — Sat, 19 Nov 2011 20:11:22 PST

Pasi parippu payasam is one of the delicious desserts in Kerala and Tamil Nadu. It is very simple to prepare. I always make this dessert whenever we invite our relatives to our house.

Ingredients
Moong Dhal......................1cup
Jaggery..............................1 1/2 cup
Coconut Pieces...................2tsp
Cashew Nuts........................2tbsp
Cardamom Powder............1/4tsp
Coconut Milk.....................1 tin

Method

Fry the moong dhal (pasi parippu) (dry) till it becomes red.
Cook the dhal adding enough water in presure cooker for one whistle.
Then add jaggery and boil till it mixes well with the dhal.
Add the coconut milk.It should not boil after adding milk.
Heat a pan with 1tsp ghee add coconut pieces, cashews and fry till they become red.
Add to the payasam Sprinkle cardamom powder.

Nai Appam ( Sweet Appam)

noreply@blogger.com (Hari) — Sat, 19 Nov 2011 20:12:07 PST

On Krishnashtami Day we make nai appam, vella cheedai, murukku, uppu cheedai and vella aval. Even we make this appams for Karthika Deepam festival.This sweet appam is offered as naivedyam to God most of the temples in Kerala.

Naiappam

Ingredients

Raw Rice...............1cup

Vellam (Jaggery).....1 cup

Cardamom Powder..1/2 tsp

Ripe Banana.............1/2

Coconut Pieces.......2tbsp

Method

Soak the rice for about 2 hours and grind into fine paste adding the jaggery and banana.
Heat appakarai with ghee.
Add the coconut pieces and cardamom powder to the dough.
Drop one spoon dough into the kuzhi and cook one side
Cook in low flame.. Then turn the other side and cook.
You can dip a tooth pick to see whether they are cooked inside.
It tastes so good

Can be used oil instead of ghee

Instead of rice use wheat flour..

Podi Vakaikal( How to make sambar/Rasam powders)

noreply@blogger.com (Hari) — Sat, 19 Nov 2011 20:13:13 PST

Sambar Powder
Coriander Seeds........................ 100gms

Red Chilies...................................100gms

Chana Dhal....................................50gms

Curry Leaves.................................Few
Fenugreek Seeds..........................3tbsp
Asafoetida..................................... Small piece

Method

Fry all ingredients except asafoetida with out oil.
Fry the asfoetide witl little oil and remove in paper towel.
Grind all together into a fine powder.
Store in an airtight container and use it for making sambar.

Rasam Powder

Red Chilies.................................200gms
Coriander Seeds........................100gms
Pepper.......................................50gms
Cumin Seeds.............................50gms
Tur Dhal.......................................50gms
Curry Leaves...............................few
Asafoetida................................ Small piece

Method.

Fry all ingredients except asafoetida and keep.

Heat a pan with 1tsp oil, add asafoetida (Solid) and fry it.

Remove it to a paper towel..Powder all together into a fine powder.

Keep it in air tight container.

Peas Bhaji

noreply@blogger.com (Hari) — Sat, 19 Nov 2011 20:14:12 PST

Ingredients

Peas............................1cup

Grated Coconut............1/4 cup

Tomato.........................2

Onion...........................2

Turmeric Powder..........1/4tsp

Mustard Seeds..............1tsp

Jaggery Powder............2tsp

Tamarind Paste..............1tsp

Coriander Seeds............2tsp

Cumin Seeds.................1tsp

Red Chili.......................5
Salt to Taste

Method

Fry coriander seeds, red chili and cumin seeds in oil and grind with coconut.
Chop the onions and tomatoes into pieces.
Heat a pan with oil add mustard seeds.
When it splutters add the onion, peas, and ground masala.
Fry for a few minutes add tamarind water,tomatoes , turmeric powder, and salt.
Cook till the peas are cooked well.
Add little jaggery powder. Mix well and serve with chapathi / rice.

Morappam

noreply@blogger.com (Hari) — Sat, 19 Nov 2011 20:14:58 PST

Morappam can be made immediately if you have dosa batter.

Add spice and make appams.

Morappam

Ingredients

Rice...................................3 cups

Urad Dhal..........................1cup

Coconut Flakes.................2 tbsp

Green chilies Chopped.....2 tsp

Ginger Chopped...............2 tsp

Curry Leaves ....................few

Asafoetida........................ 1/4 tsp

Method

Soak the rice and urad dhal together for 3 hours and grind , add salt and keep for overnight.

Next day add green chilli, ginger, asafoetida and curry leaves and coconut pieces.

Heat oil in appakarai ( appam vessel) and pour the batter in each pit( kuzhi).

When it becomes red turn the other side.

Remove when they are fully fried.

Eat hot and drink hot tea or coffee.

Coconut Rice( Thenga Satham)

noreply@blogger.com (Hari) — Mon, 10 Oct 2011 04:59:50 PDT

South Indian Coconut Rice(Thenga Satham)

This rice is very easy to prepare and tasty to eat. Adi pathinettam perukku, we make different types of rice. This coconut rice is one of them.

Ingredients

Rice.....................2cups

Grated Coconut...1cup

Urad Dhal..............2tsp

Mustard seeds......1tsp

Red Chili...............1

Curry leaves.........few

Roasted peanuts....1/4cup

Salt to taste

Method

Soak the rice for about 15 minutes and cook.Left over rice work great too.
Heat a pan with oil add mustard seeds,once it starts spluttering, add urad dhal, red chili and curry leaves and coconut.
Fry for 4/5 minutes add the cooked rice, salt and roasted peanuts(Use cashew nuts also).
Mix well together.Serve hot.

Chinese Noodles

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:27:28 PDT

Chinese noodles is favourite among everybody.

Ingredients

Chinese Noodles...............................1packet

Sesame Oil......................................2tsp

Minced Garlic..................................2tbsp

Minced ginger..................................2tbsp

Shredded Cabbage..........................1cup

Corn..................................................1/4cup

Soy Sauce.....................................1tbsp

Black Pepper..................................1tsp

Chili Sauce to taste

Onions cut.....................................1 cup

Carrot cut in match sticks................1 cup

White Vinegar.................................1tbsp

Chinese Sauce to taste

Chili sauce to taste

Soy Sauce

Bell Pepper cut.............................1 cup

Chinese Noodles

Method

Boil the water adding little oil and salt.Put off the flame.

Then add the noodle and cover it.

After some time remove the water and keep

Heat a large wok with 1tsp oil add ginger/garlic, onion, carrots, bell pepper,cabbage and baby corn.

Toss them well. Add black pepper and noodles, white vinegar, chili sauce,

Chinese sauce and salt. Mix them nicely so that all together mixed well.

Turn off the flame sprinkle some spring onions.

Palak Paneer

noreply@blogger.com (Hari) — Thu, 13 Oct 2011 05:39:28 PDT

Ingredients

Palak.............................2bunches

Onion.............................2

Green Chili......................2

Cumin seeds...................1tsp

Paneer............................1cup

Tomatoes........................2

Chili Powder...................1tsp

Coriander seed Powder...1tsp

Garam Masala.................1/2tsp

Fresh Cream...................2tsp

Salt to taste

Method

Wash and chop the palak.Cook the palak with little water.Remove the water and keep.Slice the onion and tomatoes.Heat pan with oil add onion and tomatoes and fry.Grind all together with palak.

Heat a pan with oil add cumin seed(you can use garlic too),slit red chili,chopped onion and fry them. Add chili powder ,salt, coriander seed powder and garam masala .When fired add ground paste, add the palak water into the mixture.Allow it to boil. Mix the paneer cubes..Remove from the fir add cream.(add grated cheese too) .Serve with rice/chapathi.

Mudira Chutney (Horsegram Chutney)

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:28:45 PDT

Mudira is very good for health. we make mudira puzhukku for kanji. Here I am giving the mudira chutney.

Ingredients

Mudira.....................1/4 cup

Red Chili.................6

Urad Dhal...............2tsp

Asafoetida...............1/4 tsp

Tamarind paste........1tsp

Mustard seeds..........1tsp

Curry leaves...............few

Grated Coconut.........1cup

Method

Roast the mudira till it becomes brown. Fry the chili and dhal.Grind mudira ,dhal and chili.
Then add tamarind, curry leaves salt, asafoetida and coconut.
Mix well and transfer to a bowl.Heat a pan with oil add mustard seeds.
When it splutters add to the chutney.
This mudira chutney goes with rice, dosa,idli and chapathi

Badusha ( Diwali Sweet)

noreply@blogger.com (Hari) — Tue, 25 Oct 2011 06:55:29 PDT

Ingredients

Maida......................1/2gkg

Dalda/Ghee..............200grms

Yogurt.....................50gms

Sugar.....................1 and 1/2 kg

Baking powder.......1/2 tsp

Salt to taste

Method

Mix maida,baking powder, yogurt,ghee, salt and make a thick dough.
Cover and keep the dough in fridge for about 2 hours.
Heat oil or ghee to fry. Take little ball sized dough roll in the hand and flatten little and press at the center by the thumb.
Drop them in the hot oil and fry them till they are golden.
Heat a pan with little water add the sugar and boil till it turns into one consistency.
Drop the cooled badushas one by one.
Keep in syrup about 15 minutes.
Then take them out and keep them in a tray
.You can see that all the badushas are coated by the sugar syrup.

Oats Pongal ( Oats Kichadi)

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:29:39 PDT

Oats Pongal.
My husband takes oats everyday.I want to try different varieties. This time I tried with pasiparippu and it came out very well. My husband loved it.

Ingredients

Oats....................1cup
Pasi parippu(Split Moongdhal)...1cup
Pepper/Cumin seed Powder.....1tsp
Cashew nuts.........................few
Cumin seeds........................1tsp
Ghee.....................................1tbsp
Chopped Ginger...................1tsp
Chopped green chili...............1tsp

Method

Roast the dhal and oats for about 5 to 7 minutes. Pressure cook them with enough water, salt and pepper/cumin seed powder.Heat a pan with ghee add cumin seed powder,cashew nuts, curry leaves,ginger and green chili. When it fried add to the pongal.

( roast both dhal and oats separately and cook only moongdhal first and then add the oats and boil few more minutes).

Lemon Pickle

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:30:59 PDT

Ingredients

Lemons.................10

Chili Powder.........4tbsp

Asafoetida.............1tsp

Sesame oil..............3tbsp

Methi Powder........1tsp

Mustard seeds.........1tsp

Salt to taste

Lemon Pickle

Method

Take the lemon juice from 5 lemons.

Cut the lemons into pieces.

Add salt, lemon juice, chili powder, asafoetida and methi powder and mix well.

Heat a pan and add mustard seeds and oil.

When it splutters add to the pickle...Mix well and keep in a airtight bottle.

Medu Vada

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:32:35 PDT

Medu Vada

Ingredients

Urad Dhal............................2cups
Rice.....................................2tbsp
Chopped Curry leaves..........few
Salt to taste
Asafoetida.............................1tsp
Pepper corns.........................1tsp
Chopped ginger ....................1stsp

Method

Soak the dhal and rice for about 5 hours.
Drain all the water grind it with pepper and salt in food processor or wet grinder.
If needed add very little water.The dough should be fluffy.

Dip your hand in water, take little dough, spread it, and make a hole in the middle and drop them into the hot oil. let it fry one side and turn the other side.
You can add chopped onions and coconut pieces in the batter and make vada.

Ulundhu Kozhakattai

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:34:07 PDT

Ulundu Kozhakattai

Ingredients

Urad dhal…………….. 1 cup

Green chilies………….3

Grated coconut………. half cup

Ginger………………. 1 piece

Curry leaves…………. few

Mustard seeds……… 1tsp

Rice flour………… ..1 cup

Water………………..1/2 cup

Oil ………………… 1 tsp

Salt ………………….1 tsp

Asafoetida……………half tsp

Green Chili...................2

Method

Ulundhu Kozhakattai

Soak the dhal for an hour and grind coarsely with chili and salt.

Steam this mixture for 10 minutes.

Heat a pan with oil add mustard seeds,curry leaves,chopped ginger asafoetida and when mustard crackle add the steamed mixture and stir well..

Add coconut,chili and curry leaves and make small balls and keep.

Boil the water in a pan and add oil, salt and rice flour,.

Stir well with out forming lumps.

When it becomes thick dough,cover and keep.

Knead the dough with little oil till it becomes smooth.

Make cups and place this dhal pournam and cover them.

Steam all the kozhakattais for 10 minutes.

Vegetable Pulav

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:35:18 PDT

Ingredients

Basmati Rice.............1cup

Water.......................2cups

Cumin seeds............1tsp

Bay Leaves..............1

Clove.......................4

Cardamom...............4

Potato......................1

Carrot......................1

Peas........................1/4cup

Beans......................10

Bell Pepper............1/2

Ginger grated...........1tsp

Garam Masala...........1tsp

Green Chili.................2

Coriander Leaves......few

Cashew nuts..............few

Salt to taste

Method

Vegetable Pulav

Chop the vegetables. Cut the potato into small cubes.

Heat a pan with oil add cloves, cardamom, bay leaves and cumin seeds. When it is done add the rice and add all the vegetables and fry a little add the rice and fry 5 more minutes. Add water, salt and garam masala. Cover the pan and cook. When the rice is done sprinkle the roasted cashew nuts and coriander leaves.

Muringakai Elai Dosa(Drumstick leaves Dosa)

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:36:06 PDT

Muringakai Elai Dosa

Ingredients

Muringakai elai.........1cup

Raw rice......................2cups

Grated coconut.........1/2 cup

Salt to taste

Method

Soak the rice for 3 hours and grind with coconut to a nice paste.

Add salt and the washed leaves. heat a pan , apply oil and make dosas. Serve this very tasty dosas with coconut chutney.

Ellu Thogayal/Sesame Chutney

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:36:36 PDT

Ellu Thogayal

Ingredients

Ellu(sesame seeds)…1cup

Red chili……………..4

Tamarind…………….1/2 tsp

Salt to taste

Method

Fry the sesame seeds with out oil. Grind all together with salt adding little water.

Parippu Vada

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:37:11 PDT

Dhal Vada

Ingredients

Chana dhal...................1cup

Tur dhal.......................1/2 cup

Urad Dhal.....................1/4 cup

Red Chilies....................5

Asafoetida......................1tsp Salt to taste

Curry leaves.................few

Coriander leaves.............few

Onions...........................1

Method

Chop the onion into very small pieces.

Soak all the dhal for about 2 hours and Grind the dhal, chili,asafoetida, salt without adding water coarsely.

Mix the onion, curry leaves and coriander leaves.

Heat a pan with oil take little dough make a round shape and drop the vadas into the hot oil and fry them until they are golden

Serve with chutney

South Indian Poli

noreply@blogger.com (Hari) — Wed, 21 Sep 2011 20:38:41 PDT

Puran Poli

Ingredients

Chana Dhal........................1cup

Sugar.................................1cup

Cardamom Powder...........1tsp

Ghee..................................2tbsp

Wheat flour........................1cup

Salt....little

Oil ..................................2tbsp

Method

Make a soft dough with flour ,salt,water and oil .

Knead nicely and make big sizes balls and keep.

Soak the chana dhal for an hour and cook it.

Remove the water and make a paste with sugar.

Heat a pan wiht little ghee, add the paste and mix it well. .(stir continuously).

When it becomes thick remove from the flame and let it cool.Make lemon sized balls.

Take a dough roll it into 4' round and place the sweet ball at the center and cover the middle part along with the ends.

With the help of flour make 5" round.(like chapathi)

Heat a tawa and place the poli and cook it and turn the other side add ghee and cook.

Serve hot with ghee.