Priya's Kitchen

VENDAKAI FRY (OKRA FRY)

noreply@blogger.com (priya) — Mon, 07 Mar 2011 11:22:00 +0000

INGRDIENTS

Okra – 250gms
Onion – 1
Mustard seeds – ¼ tsp
Uradh dal – ½ tsp
Oil – 2 tsps
Curry leaves – few
Coriander leaves - few
Salt to taste

MASALA POWDER
Coriander seeds – 1 tsp
Channa dal – 1 tsp
Red chillies – 5
Asafoetida – ¼ tsp
Fenu Greek – ½ tsp

MEHTOD

Dry roast all the ingredients of the masala powder and grind it to a fine powder.
Chop the onions into fine pieces. Chop the okra into 1 inch pieces.
Heat oil in a pan, add mustard seeds and uradh dal.
Add onions, curry leaves, and sauté for a min.
Add okra, masala powder and sauté.
Cook the okra in low flame till the okra is well cooked and is almost crispy.
Now add the salt. ( Salt should be added in the last, the okra will become sticky if salt is added in the beginning)
Garnish with coriander leaves.

SAKKARAI PONGAL (SWEET PONGAL)

noreply@blogger.com (priya) — Mon, 07 Mar 2011 11:17:00 +0000

INGREDIENTS

Raw rice – ½ cup
Moong dal – 1 tbs
Ghee – ¼ cup
Jaggery – 1 cup
Milk – ½ cup
Cardamom – 2
Cashew – 3 to 4

METHOD

Dry roast moong dal, remove before it becomes brown.
Wash rice and dal together.
In a cooker vessel, add rice, dal, milk and 3 cups of water.
Place the vessel in a cooker and cook for 4 to 5 whistles.
Keep in a low flame for 7 mins.
Allow the pressure to come down.
Remove the rice and mash it with a spatula to make it mushy.
Add ½ cup of water to the jaggery and allow to boil.
Filter the water and boil again for 2 mins.
Now add the rice and cook for 5 mins.
You can add water if it is very dry.
Powder the cardamom and add to the pongal.
Add ghee and cook for a min.
In a pan heat 1 tsp ghee, fry the cashews and add the pongal.

RICE SOJJI

noreply@blogger.com (priya) — Mon, 07 Mar 2011 11:11:00 +0000

INGREDIENTS

Raw rice – 1 cup
Moong dal – ¼ cup
Onion – 1
Green chillies – 2 to 3
Oil – 1 tbs
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Asafoetida – ¼ tsp
Curry leaves – few
Grated coconut – ¼ cup

METHOD

In a dry pan, roast the rice till it is little crispy.
Now roast the moong dal till it is little brown.
In small cooker heat oil, add the mustard seeds, channa dal, curry leaves, onion, green chillies and sauté
Add 3 ½ cups of water, when it boils add the rice, moong dal, salt and asafoetida.
Close the lid of the cooker and keep it for 3 whistles.
When the pressure is down, sprinkle the grated coconut and mix well.

SERVING TIP

Coconut chutney or sugar is a good side dish

PISTA CHUTNEY

noreply@blogger.com (priya) — Mon, 07 Mar 2011 11:05:00 +0000

INGREDIENTS

Onion – 1/2
Green chillies – 2 to 3
Coriander leaves – 1/4 cup
Pista – 15 to 20
Oil – 1tbs
Mustard seeds – ½ tsp
Asafoetida – a pinch
Salt to taste

METHOD

Heat 2 tsp oil in a pan, add the green chillies and sauté for 30 sec.
Add the onion that is roughly cut and sauté for a min.
Now add coriander leaves and sauté for 30 secs.
Allow to cool and grind in a mixer along with the pistas, salt and little water.
Heat a tsp of oil, add mustard seeds and asafoetida and add to chutney.

BRINJAL RICE

noreply@blogger.com (priya) — Mon, 07 Mar 2011 11:01:00 +0000

INGREDIENTS

Rice – 1 cup
Brinjal – 100 gms
Onion – 1
Tomato - 1
Green chillies – 1
Curry leaves – few
Coriander leaves – little
Chilly powder – ½ tsp
Dhania powder – ½ tsp
Garam masala – ¼ tsp
Oil – 1 tbs
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Salt to taste

MASALA POWDER

Coriander seeds – 1 tbs
Channa dal – 1 tbs
Red chillies – 5
Asofotida – ½ tsp
Fenu greek - ½ tsp

METHOD

Cook rice as usual and allow it to cool.
Dry roast all the ingredients of the masala powder and grind it to a fine powder.
Cut the brinjals, onion, tomato and chilly into fine pieces.
Heat oil in a pan, add mustard seeds and channa dal.
Add curry leaves, onion, tomato, green chilly and sauté for a min.
Add chilly, dhania and garam masala powder and sauté.
Add the brinjal, salt cook till the brinjals are done
Now add the cooked rice and 2 to 3 tsps of masala powderGarnish with coriander leaves and serve.

KATHIRIKAI CHUTNEY (EGG PLANT CHUTNEY)

noreply@blogger.com (priya) — Wed, 15 Dec 2010 07:55:00 +0000

INGREDIENTS

Brinjal – 5 to 6
Onion – 1
Green chillies – 3
Curry leaves – few
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Turmeric powder – ¼ tsp
Sambar powder – ½ tsp
Asafoetida – a pinch
Salt to taste
Oil – 3tsps
Coriander leaves – little

MASALA POWDER

Coriander seeds – 1 tsp
Channa dal – 1 tsp
Red chillies – 3
Asafoetida – ¼ tsp
Fenugreek – ½ tsp

METHOD

Dry roast all the ingredients of the masala powder and grind it to a fine powder.
Cut the brinjal length wise, boil in water along with salt and turmeric powder
After the brinjal is cooked grind it into a paste.
Cut the onion and green chillies into small pieces.
Heat oil in a pan, add mustard seeds and channa dal.
After mustard splutters add curry leaves, onion, green chillies and asafoetida
Sauté the onion for a min and add the ground brinjal paste.
Add salt, sambar, turmeric powder and a little water and allow it to boil till the raw smell of the sambar powder is gone.
In the end, add 1 tsp of the above masala powder
Garnish with coriander leaves and serve.

NOTE

This is a good side dish for idly and dosa

POONDU MILLAGAI PODI (GARLIC PODI)

noreply@blogger.com (priya) — Wed, 15 Dec 2010 07:48:00 +0000

INGREDIENTS
Garlic - 3
Red chillies – 20 Gms
Asafoetida – 1 tsp
Salt to taste
Oil – 1 tbs

METHOD

Peel all the pods of garlic and keep aside
Heat the oil a pan add the red chillies and fry.
Remove from the pan and add the garlic pods.
Sauté the garlic till it is cooked and crispy.
Allow it to cool.
Add the red chillies, salt and asafoetida in a mixer make a fine powder.
Now add the garlic and grind into a paste.
The quantity of red chillies should be more than garlic.
This podi can be used for 10 to 15 days and it will not get spoiled.

SERVING TIP

It is a good side dish for idly, dose, mudakathan dosa, vendhaya dosa etc.

RIBBON PAKODA

noreply@blogger.com (priya) — Wed, 15 Dec 2010 07:37:00 +0000

INGREDIENT

Besan (Channa dal flour) – 2 cup
Rice flour – 1/2 cup
Small onion – 10 to 12
Red chillies – 7
Garlic – 5 to 6 pods
Butter – 1 tbs
Salt to taste
Oil for frying

METHOD

Grind small onions, red chillies and garlic in a mixer into a fine paste.
Filter the paste so that there are no residues.
Mix beasan, rice flour, salt, butter and the above paste.
Add water and make a tight dough.
Fill the dough in a murruku maker with the ribbon pakoda plate.
Heat enough oil for frying in a pan.
When the oil is hot enough squeeze the dough into the oil and fry.
When it is brown, turn it and on the other side and cook.
Remove from oil and keep in a paper towel to remove excess oil.

POONDU KANJI (GARLIC PORRIDGE)

noreply@blogger.com (priya) — Wed, 15 Dec 2010 07:13:00 +0000

INGREDIENTS

Rice – 1 cup
Uradh dal – 2 tsp
Fenugreek seeds (methi) – 1 tsp
Garlic – 2
Grated coconut – 1 ½ cup
Salt to taste

METHOD

Dry roast uradh dal to brown colour, roast fenugreek little
Wash rice, dal and fenugreek together.
Peel the cloves of the garlic and add to the rice.
Extract two cups of milk from the coconut.
Add salt and 4 cups of water to rice, mix well.
Place it in a cooker and cook for three whistles.
Keep in low flame for 7 mins and switch off the stove.
When the pressure is down, mash the rice to make it mushy.
Keep the vessel on stove in low flame and add the coconut milk.
The porrridge should be little watery, if it is not, add little water
Keep cooking for 2 to 3 mins and remove.

SERVING TIP

This dish can be had for dinner.
Serve it along with vadam, buttermilk chillies fried and poondu milagai podi

PEANUT CHUTNEY

noreply@blogger.com (priya) — Tue, 14 Dec 2010 08:07:00 +0000

INGREDIENTS

Roasted peanut – ¼ cup
Red chillies – 4
Oil – 2 tsps
Mustard seeds – ½ tsp

Tamrind – a pinch
Salt to taste

METHOD

Heat 1 tsp oil in a pan, fry red chillies and sauté the peanuts for 30 secs.
Remove it from fire and allow it to cool.
Add salt,tamarind and water and grind it in a mixer to a smooth paste.
Heat 1 tsp oil in pan and add mustard seeds.
After the mustard splutters add asafoetida and mix it with the chutney.

RED PUMPKIN SWEET PORRIYAL

noreply@blogger.com (priya) — Tue, 14 Dec 2010 07:59:00 +0000

INGREDIENTS

Red pumpkin – 2 slices
Moong dal – ½ cup
Sambar powder – ½ tsp
Turmeric powder – ¼ tsp
Salt – a pinch
Sugar – 2 tbs
Grated coconut – 2 tbs
Oil – 1 tsp
Mustard seeds – ½ tsp
Uradh dal – ½ tsp

METHOD

Cut the pumpkin into small pieces
Cook moong dal in cooker
In a pan add a cup of water, pumpkin, salt, turmeric powder, sambar powder and cook till the pumpkin is very soft.
Mash the pumpkin a little bit and add the sugar
Allow to boil till water from the sugar is dry.
Now add the grated coconut and remove from stove
Heat oil in pan, add mustard seeds and uradh dal and add it to the pumpkin.

SERVING TIP

This is a good side dish for chapatti as well as sambar and rasam rice.

IDLY SAMBAR WITH BESAN

noreply@blogger.com (priya) — Tue, 14 Dec 2010 07:48:00 +0000

INGREDIENTS

Onions – 1
Green chillies – 3
Tomato – 1
Sambar powder – ½ tsp
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp
Fennel seeds (Saunf) – ½ tsp
Beasan (Channa dal flour) – 2 tbs
Oil – 1 tbs
Curry leaves – few
Coriander leaves – few
Salt to taste

MEHTOD

Cut the onion and tomato into small pieces and slit the green chillies.
Heat oil in a wok, add fennel seeds and curry leaves.
Add the onions, tomato and green chillies and sauté for a min.
Add sambar powder, turmeric powder, asafoetida and salt.
Add 2 cups of water and boil for 7 to 8 mins.
Mix the beasan flour in 2 tbs of water and add it to the sambar.
If it is not thick enough, add more besan mixed in water
Boil for 2 mins, garnish with coriander leaves and serve.

SERVING TIP

Pour the sambar on top of the idly or dosa along with sesame oil.

COCONUT HALWA

noreply@blogger.com (priya) — Tue, 14 Dec 2010 07:45:00 +0000

INGREDIENTS

Grated coconut – 1 cup
Milk – 2 cups
Ghee – 2 tsps
Sugar – ½ cup
Almonds – 2 to 3 (optional)

METHOD

Boil the milk and keep boiling in low flame till it is reduced to half.
Heat a tsp of ghee and sauté the coconut.
Keep stirring till all the moist from the coconut is gone.
Now add the milk, keep on stirring till the milk is all absorbed and the coconut is dry.
Now add the sugar, ghee and cook till the coconut is cooked and water is dried.
You can add more sugar if you want.
Remove from fire and allow it to cool.
Garnish with grated the almonds.

PRAWN FRY

noreply@blogger.com (priya) — Tue, 14 Dec 2010 07:36:00 +0000

INGREDIENTS

Prawn – 250 gms
Ginger garlic paste – 1 tsp
Chilly powder – ½ tsp
Lemon juice – 1 tsp
Food colour – a pinch (optional)
Corn flour – 1 tbs
Salt to taste
Oil – for frying

METHOD

Wash the prawns and remove the excess water.
Mix all the above ingredients with the prawn.
Heat oil in a wok and fry the prawns for 3 mins.
Serve hot with ketchup or mayonnaise.

SMALL BITTER GOURD FRY

noreply@blogger.com (priya) — Tue, 14 Dec 2010 07:32:00 +0000

INGREDIENTS

Small bitter gourd – 250gms
Garlic – 5 to 6 cloves
Onion – 1
Chilly powder – ¾ tsp
Oil – for frying
Salt to taste
Mustard seeds – ¼ tsp

METHOD

Cut the tip of the bitter gourd, wash and dry it in a clean cloth.
Heat oil in a wok and when it is hot fry the bitter gourd for 2 to 3 mins and keep aside.
Chop the onion into fine pieces and crush the garlic without peeling it.
In pan heat 1 tsp oil, add mustard seeds. When it splutters, add the garlic.
After 30 secs, add the chopped onion and sauté.
Now add the chilly powder and sauté for 30sec.
Add the fried bitter gourd, close with a lid and cook in low flame for about 10 mins or till the raw smell is gone.

SERIVNG TIPS

It is a nice side dish for sambar, rasam or more kuzhambu.

TOMATO CHUTNEY 2

noreply@blogger.com (priya) — Tue, 14 Dec 2010 07:27:00 +0000

INGREDIENTS

Tomatoes – 3
Onion – 1
Green chillies – 2
Turmeric powder – ¼ tsp
Sambar powder – ½ tsp
Asafoetida – ¼ tsp
Oil – 1 tbs
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Sal to taste
Curry leaves – few
Coriander leaves – few

METHOD

Boil the tomatoes in hot water, till the peel is off
Remove the peel and grind into a fine paste.
Heat oil in a pan, add mustard seeds, Channa dal and curry leaves one by one.
Add asafoetida, onion and green chillies and sauté.
Now add the ground tomatoes, sambar powder and turmeric powder.
Add some water
Add salt and allow to boil for 8 mins, till the raw smell is gone and chutney is thick
Remove from fire and garnish with coriander leaves.

CHICKEN PEPPER FRY

noreply@blogger.com (priya) — Sun, 12 Sep 2010 13:48:00 +0000

INGREDIENTS

Boneless chicken – 250 Gms
Onion – 1
Red chillies – 2
Saunf (fennel seeds) – 1 tsp
Ginger garlic paste – 1 tsp
Curry leaves – few
Coriander leaves - few
Oil – 1 tbs
Pepper powder – 2 tsp
Salt to taste

METHOD

Chop the chicken and onion into small pieces.
Heat oil in a pan, add the fennel seeds, red chillies and curry leaves.
Add the ginger garlic paste, chicken and salt.
Cook the chicken in low flame, stirring occasionally.
When the chicken is cooked, add pepper powder and cook for a min.
Garnish with coriander leaves.

SERVING TIPS

This is very good side dish for chicken gravy or rasam.

CHICKEN CHUKKA

noreply@blogger.com (priya) — Sun, 12 Sep 2010 13:46:00 +0000

INGREDIENTS

Chicken – 250 Gms
Onion – 1
Tomato – 1
Ginger garlic paste – 1 tbs
Cinnamon – 1 stick
Saunf (fennel seeds) – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 2 tsp
Chilli powder – ¾ tsp
Oil – 2 tbs
Green chillies – 2
Red chillies – 2
Pudina – little
Curry leaves – few
Coriander leaves – few
Salt to taste

METHOD

Chop onion and tomato into small pieces, slit the green chillies.
In a cooker add chicken, onion, tomato, ginger garlic paste, turmeric, coriander, chilli powder, salt, green chillies, pudina and ¼ cup water.
Cook in the cooker for 3 whistles and keep in low flame for 5 mins.
Heat oil in a wok, add fennel seeds, cinnamon, red chillies, curry leaves and the chicken from the cooker.
Add garam masala and boil till all the water is dried and the chicken is dry.Garnish with coriander leaves and serve.

PONGAL

noreply@blogger.com (priya) — Sun, 12 Sep 2010 13:40:00 +0000

INGREDIENTS

Raw rice or par boiled rice – 1 cup
Moong dal – ¼ cup
Ginger – 1 inch piece
Asafoetida – ½ tsp
Pepper – ½ tsp
Cumin – ¾ tsp
Oil – 2 tbs
Ghee – 1 tbs
Curry leaves – few
Salt to taste

METHOD

Wash the rice and moong dal in water.
Peel the ginger skin and crush it
In a cooker vessel, add rice, moong dal, ginger, salt and asafoetida.
Add 4 ½ to 5 cups of water and mix well.
Place the vessel in a cooker and cook for 3 whistles and low flame for 7 mins.
When the pressure is down, remove the vessel from the cooker.
It should be mushy.
In a pan heat oil and add the pepper
When the pepper splutters, add the cumin seeds and when it is brown add the curry leaves.
Add this to the pongal and mix well.
Mix the ghee and serve.

SERVING TIP

The onion tomato chutney or coconut chutney is a good side dish

COCONUT CHUTNEY

noreply@blogger.com (priya) — Sun, 12 Sep 2010 09:12:00 +0000

INGREDIENTS

Grated coconut – 1/4 cup
Pottu kadalai (fried gram) – 1 tbs
Green chillies – 3
Garlic cloves – 2
Ginger – 1/4 inch piece
Oil – 1 tsp
Mustard seeds – ½ tsp
Salt to taste
Curry leaves – few

METHOD

Grind coconut, pottu kadalai, green chillies, garlic, ginger and salt in a mixer along with a little water into a fine paste.
Heat oil, add mustard seeds and curry leaves and add it to the chutney

BADAM CHUTNEY (ALMOND CHUTNEY)

noreply@blogger.com (priya) — Sun, 12 Sep 2010 09:02:00 +0000

INGREDIENT

Badam – 10 to 12
Onion – ½
Red chillies – 4 to 5
Oil – 2 tsps
Mustard seeds – ¼ tsp
Asafoetida – a pinch
Salt to taste

METHOD

Heat a tsp of oil in a pan and sauté the onion, which cut into big pieces.
In a mixer, add all the items except oil and mustard seeds and make a fine paste by adding little water.
Transfer to a bowl.
Heat 1 tsp of oil and add the mustard seeds and add it to the chutney.
Serve with idly or dosa.

PRAWN POTATO CURRY

noreply@blogger.com (priya) — Sun, 12 Sep 2010 08:58:00 +0000

INGREDIENTS

Prawn – 150 Gms
Onion – 2
Tomato – 2
Ginger garlic paste – 2 tsp
Potato – 1
Cinnamon – 1 stick
Saunf (fennel seeds) – 1 tsp
Grated coconut – 1 tbs
Turmeric powder – ¼ tsp
Coriander powder – 2 tsp
Chilli powder – 2 tsp
Garam masala – ½ tsp
Oil – 3 tbs
Curry leaves – few
Coriander leaves – few

METHOD

Chop onions and tomatoes finely.
Chop potato into cubes.
Grind coconut, coriander leaves and saunf (1/2 tsp).
Heat oil in a pan add a little saunf, curry leaves, onion and sauté for 2 mins
Add the tomatoes and cook for 2 mins.
Add the potato cubes and sauté for a min.
Now add turmeric powder, chilly powder, coriander powder, salt and cook for 2 mins.
Add water and cook for 5 mins.
When the potatoes are half done add the prawns, garam masala and cook with lid closed.
When the prawns are cooked, add the ground paste and boil for 2 mins.Garnish with coriander leaves.

PAVAKAI FRY (BITTER GOURD FRY)

noreply@blogger.com (priya) — Sun, 12 Sep 2010 08:56:00 +0000

INGREDIENTS

Bitter gourd – 2
Onion – 1
Tomato – 1
Garlic – 4 pods
Sambar powder – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp
Mustard seeds – ½ tsp
Oil – 2 tsp
Oil – for frying
Curry leaves – few
Coriander leaves – few
Salt to taste

MEHTOD

Chop the bitter gourd, onion and tomato into small pieces.
Peel the garlic and crush them.
Heat a little oil in a wok and fry the bitter gourd, till in is a little crispy. Keep aside.
Heat 2 tsps of oil, add mustard seeds, curry leaves and the crushed garlic.
Now add the onion and sauté till it is golden brown and add the tomatoes.
Sauté for a min and add sambar powder, turmeric powder, asafoetida and salt and cook for 5 mins in low flame.
After the raw smell of the sambar powder is gone add the fried bitter gourd and sauté for 2 to 3 mins.
Garnish with coriander leaves.

ONION TOMATO RAITHA

noreply@blogger.com (priya) — Sun, 12 Sep 2010 08:52:00 +0000

INGREDIENTS

Onion – 1
Tomato – 1
Green chillies – 1
Curd – 1 cup
Oil – 1 tsp
Mustard seeds – ¼ tsp
Uradh dal – ¼ tsp
Coriander leaves – few
Salt to taste

METHOD

Chop the onion, tomato and green chilly into very fine pieces.
In a pan, heat oil and add the mustard seeds and uradh dal.
After mustard seeds splutter add the onion and sauté till it is transparent and add the tomato.
Keep sautéing add salt and allow to cool.
Mix with curd and garnish with coriander leaves.

RAVA PAYASAM (SEMOLINA KHEER)

noreply@blogger.com (priya) — Sun, 12 Sep 2010 08:49:00 +0000

INGREDIENTS

Semolina – 2 tbs
Sugar – ½ cup
Milk – 1 cup
Water – 1 cup
Ghee – 1 tbs
Cardamom – 1
Cashew – few

MEHTOD

Heat 2 tsps ghee in a pan and sauté the semolina till it is golden brown, in low flame.
Add ½ cup water and cook the semolina and when the water is almost dry add sugar and cook in low flame for 2 mins.
Now add the milk and boil for 10 mins in low flame.
Make powder of the cardamom and add to the payasam.
Fry the cashews in ghee and add to the payasam.
Serve it after refrigerating.