SAMAYAL KALAI

CHANGE IN BLOG NAME

2008-03-23T20:32:00.002-04:00

DEAR FRIENDS
I am changing my blog name from watscookindoc to samayal kalai
which sounds more indian. Sorry for the inconvenience.
so officially from now on it is
http://samayalkalai.blogspot.com
thank you
enjoy the recipes
jayakarthik

MONK'S COOK BOOK RECIPES .......

2008-03-22T16:06:00.007-04:00

VENDAIKKAI PORIYAL (SUBZI BHINDI)
INGREDIENTS:-
ladies finger(vendaikkai) :-500gms
cumins poowder:- 1tbsp
chili powder:- 1/2tsp
ghee:- 2Tbsp
coriander powder:- 1Tbsp
turmeric powder:- a pinch
mustard:-1/2tsp
green chili:-1
asafoetida:- one pinch
salt to taste
curry leaves and coriander leaves :-few

METHOD:-

rinse the ladies finger and pat dry it with paper towel.
cut off the top and bottom of the ladiesfinger and chop it to 1/2 inch pieces.
heat ghee , add mustard and allow it to splutter, then add curry leaves
to the above , add coriander powder, turmeric powder, green chili, chili powder, cumin powder and mix it well
finally add asafoetida
when it is brown add the chopped ladiesfinger , and desired amount of salt and stir fry for 2 mins
continue to stir fry until the ladiesfinger is tender in texture
finally garnish with chopped coriander and serve hot with rice or with chapathi.

AYURVEDIC RASAM

serving amt:-4
INGREDIENTS:
ghee:-2tsp
garlic:-1 pod
cumin powder:1tsp
coriander powder:2tsp
fennel powder:2tsp
asafoetida:one pinch
turmeric powder:one pinch
mustard seeds:1tsp
fenugreek:1/2tsp
cinnamon powder:1/2tsp
tamarind paste:1Tbsp
tomato:1 1/2(medium size)
onion:1/2 (minced)
salt to taste

METHOD:-

combine all the powder ingredients and dry roast it
mix the tamarind with water , add the above powder ingredients along with garlic, and the minced onion and chopped tomatoes.
bring it to boil
as soon as it starts t boil, simmer it and cook
heat ghee in a small frying pan add the mustard seeds allow it to splutter
then add it to the rasam
add salt finally, when the tomatoes are tender remove from heat and enjoy it with rice

P.S:- instead of using the powder ingredients, you can use the dhania seeds, cumin seeds, fennel seeds, cinnamon dry roast and then grind it, in this way it adds more freshness to the ingredients.

HEY I M BACK

2008-02-07T11:26:00.003-05:00

Hi everyone
I m back from my long vacation
I m a mom now.
I m having a 7 months old boy baby
who is keeping me busy all through the day
but still somehow I find time to prepare new dishes
if not often atleast once or twice in a month I can post 2 or 3 recipes.
Thank you all for visiting my blog,
as well Thank you for all your support.
Here is my start

SHAHI PANEER:

serving for 3

INGREDIENTS:-

paneer:- 250gms

ghee :-3tsp

onion :-one medium (strips)

ginger:-1/2inch finely chopped

green chillies:-2

tomato:-1 big size (cut to 4 half)

cardamom:-1 (crushed)

curd- 1/2cup

red chilly powder:-1/2tsp

garam masala powder:-1tsp

milk:-1/2cup

tomato sauce:-1tsp

salt to taste

For Garnishing:

coriander:-few

Grated paneer:- 2 Tbsp

METHOD:-

heat ghee in a kadai , add onion, ginger, green chillies and cardamom

fry it for 2 to 3 mins

add tomat and cook fr 7 to 8 minutes

add curd and cook it for 5 mins under sim

add 1/2 cup of water and cool it

blend in mixie till smooth, and keep it aside

heat ghee and add the gravy

add rest of the ingredients like, chilli powder, garam masala,and tomato sauce

finally add milk and paneer and boil it
add salt then close and cook for 2 to 3 mins and off the stove

enjoy shahi paneer with chapathi

Here is another recipe

good for digestion and for feeding mothers.

MARUNDHU KOZHAMBU:

Serving for 2

INGREDIENTS:-

garlic:- one whole

Tamarind:-one lemon size

Jaggery:-2 pinch

chilli powder:1tsp

turmeric powder:1/2tsp

To Grind:

Jeera:1/2tsp

Dhania:1tsp

Black pepper:-1tsp

Asafoetida:1/2tsp

Fenugreek:-1/2tsp

oil :-2 to 3 Tbsp

salt to taste

METHOD:

add oil in a kadai and deep fry garlic for sometime
add tamarind paste and cook for sometime
meanwhile in another kadai heat some oil , add jeera, dhania, black pepper, asafoetida and fenugreek, saute it and grind it to a paste form and keep it aside
to the tamarind paste add turmeric powder, chilli powder , close and cook for 2 to 3 mins
add the ground paste to the above gravy and cook until the water reduces to a thick consistency
finally add jaggery and salt, allow it to cook fr 2 to 3 mins and take it away from the stove

Enjoy the Kozhambu with Rice

TAKING A BREAK

2007-01-18T16:23:00.000-05:00

DEAR FRIENDS
I AM GOING TO TAKE A LONG BREAK FROM BLOGGING. PROBABLY A MONTH OR TWO. WILL BE BACK WITH MORE GOOD RECIPES.
THANK YOU
JAYAKARTHIK
(WHAT'S COOKING DOC?)

PONGAL VAZHTHUKKAL (HAPPY PONGAL)

2007-01-12T16:36:00.000-05:00

PONGAL WISHES

MAY LORD BLESS EVERYONE WITH LOTS AND LOTS OF HAPPINESS AND PEACE

RICE SPECIAL

2007-01-08T11:06:00.000-05:00

MASALA KUZHAMBU:
cauliflower:10 to 15 pieces
potato:1 big (cut to cubes)
tomato:1medium
onion:1 half (medium size)
ginger, garlic paste:1tsp
red chilli powder:1tsp
oil:1Tbsp
salt to taste

GRIND I
dhania :1tsp
sauf (sombu):1/2tsp

GRIND II:
coconut:1tbsp
kasakasa:1tsp
cashew:3

PREPARATION:
#cut cauliflower and potato to small sizes (cubed)
#chop onion and tomato
#gind part1 and part2
#to the hot oil in kadai add the chopped onions, to that add tomato, salt , allow it to cook for 2 to 3 mins
#add ginger garlic paste and GRIND I paste to the above and cook it well
#to the above add the cut vegetables and add about 1 to 1 1/2 cup of water
allow the vegetables to cook in the water
#after the vegetables are cooked add the GRIND II paste
#keep stirring for about 3 to 5 mins
#remove it from fire by adding curry leaves
#enjoy with rice or chapathi, its 2 in 1

BISIBELABATH

BISI means hot
BELA means lentils
BATH mean sauce mixed with rice source:HO JOHN LEE
it is one of the Best dish from Banglore.

INGREDIENTS:

thoor dhal:1/2cup
rice:1cup
carrot:1
beans:1cup (chopped)
potato chopped:1cup
pearl onion:5 to 8 pieces
turmeric powder:1/2tsp
tamarind pulp:1/2cup
red chilies:2
mustard seeds:1/2tsp
curry leaves:few
coriander leaves:few
cashew nuts:5 to 7 pieces
ghee :1Tbsp
salt: to taste

TO GRIND I:
coriander seeds:1Tbsp
fenugreek seeds:1Tbsp
grated coconut:1Tbsp

TO GRIND II:
poppy seeds:1tsp
cloves:1
cinnamon:1/2inch
cardamom:1
aniseeds (sombu):1tsp

PREPARATION:
#peel the pearl onion, and keep it aside
#in a kadai add ghee, when hot add mustard seeds, curry leaves, red chilies,cashew fry it and leave it aside
#into the rice cooker add the cut vegetables, washed rice and thoor dhal together
#add water to the above about 4 cups and allow it to boil
#after 3 mins add turmeric powder and tamarind pulp, mix well and close it
#again stir the rice and add salt to the above
#in a kadai put the GRIND I ingredients and fry it, then powder them and keep it aside
#GRIND II ingredients and keep it aside
#add the GRIND I powder to the boiling vegetables and rice mixture
#see to it that the rice doesnt stick to the bottom of the vessel
#then after 5 mins add the GRIND II ingredients and add it to the above misture
#when the rice and thoor dhal is cooked well add the ghee, mustard, curry leaves and cashew fry to the above and mix well
#bisi bela bath is ready

HAPPY NEW YEAR 2007

2007-01-02T12:39:00.000-05:00

This NEW YEAR I am going to start with MEMEME!!!!!!!!!
I've never been tagged before, but now I am tagged by two of my good blog friends

THANK YOU ASHA- FOODIES HOPE and VIJI JEYAKUMAR- VCUISINE

Now let me start with
THE THREE THINGS

THREE THINGS THAT SCARES ME:
Lizard: Right from my school days I had bad experience with this creature,
Either it falls on me or it gets squished by me between the doors.
seriously they are nightmares to me.
Tsunami : the big waves with roaring sounds.
Being alone in a big house

THREE PEOPLE WHO MAKE ME LAUGH:

Vadivelu: one of the comedian in tamil film industry.

My close friends, whenever I talk with my friends

Kids below the age 3 trying to talk

THREE THINGS I LOVE:

My family :parents, brothers, my husband , in-laws

Black forest cake:yummy ohhhhh yummmmy.......

Animals: ohhh i just love them

THREE THINGS I HATE:

Cruelty against animals as well humans

TV serials

War and unnecessary strikes

THREE THINGS I DON'T UNDERSTAND

people intefering in others problem (when they are not needed)

people advertising themself while helping the needy

people not following what they preach

THREE THINGS ON MY DESK

My laptop

Few books

remote

THREE THINGS I AM DOING RIGHT NOW:

thinking what to type

watching TV
looking at my phone (waiting for a special call :D)

THREE THINGS WANT TO DO BEFORE I DIE:
Help lot and lots of needy people
To talk with my husband just before my death
To collect all the disney character dolls

THREE THINGS I CAN DO:
cook
draw
and ofcourse talk a lot hehehe.....

THREE THINGS YOU SHOULD LISTEN TO:
Baby talks
music of Ilayaraja sir
encouraging words

THREE THINGS YOU SHOULD NEVER LISTEN TO:
Discouraging words
people who sit idol and talk rubbish about others
unnecessary advise

THREE THINGS I WOULD LIKE TO LEARN
Interior decoration ( i would like to learn more about it)
To learn veena (my favorite instrument)
To be happy no matter what the situation is and fresh all the time (lifelong, till i die)

THREE FAVORITE FOODS
Idly sambar (prepared by my husband)
Black forest cake
Puliogarah

THREE BEVERAGES I DRINK A LOT
Boost (secret of my energy :D )
Water (lots and lots)
Juice (any fruit juice)

THREE FAVORITE BOOK/TV SHOW I READ/WATCH AS A KID
Ramayan
Mahabarath
Tinkle book (I just love reading suppandi)

THREE BLOGGER FRIENDS THAT I AM GOING TO TAG
usha - samayal ulagam

mythyree - mythreyee's blog

priya - sugar and spices

cliparts from: istockphoto.com
: coolclips.com

MY ALL TIME FAVORITES

2006-12-26T18:14:00.000-05:00

14 IDLY WITH SIMPLE SAMBAR
INGREDIENTS:
moong dhal:1/2cup
turmeric:1/2tsp
tamarind extract: 2 Tbsp
tomato:1 chopped
green chilli:1 chopped
onions: 1/2 big size chopped
sambar powder:1spoon
dhania powder:1/2tsp
asafoetida: one pinch
oil:1 tsp
mustard:1tsp
curry leaves
coriander leaves
vegetables like carrot, beans, brinjal are optional

PREPARATION:
#pressure cook moong dhal along with turmeric powder and keep it aside
#heat a tsp of oil and add mustard when it starts to splutter add curry leaves
#add the chopped onions and saute them well
#along with the onions add chopped tomatoes and green chilies
#add the tamarind extract and allow it to boil for sometime along with a cup of water added to the above
#add sambar powder and dhania powder to the above boiling mixture .
#close and cook the same
#after 5 mins add the pressure cooked moong dhal to the above boiling mixture
#add salt and asafoetida mix well and allow it to boil for 5 mins more
#finally garnish with coriander leaves
#add on the steamed 14 small idlies and enjoy...

BREAD UPUMA (SWEET)

The dish above is my favorite one right from my school days. It is easy to prepare too.

I am sure most of you would have had this when u were kids

It is usually prepared with white bread but instead I used the brown bread ,which also came out well, anyway its my favorite one :)

P.S. people who are in diet I dont think so you will like this dish

INGREDIENTS:

brown or white bread:3 slices

ghee: 4 to 5 tsp

sugar: 4 to 5 tsp

PREPARATION:

#cut the brown/white bread to small eatable sizes

#take a bowl add the bread pieces , ghee, and sugar and mix them in such a way that each piece is coated well with sugar and ghee

#add the above pieces to the hot thava and saute them well

#the sugar and ghee in the bread pieces will change the bread color to dark brown, at that stage remove it from the thava and enjoy the dish......

MY FAVORITE (YUMMY STRAWBERRY MILKSHAKE)

2006-12-21T13:06:00.000-05:00

INGREDIENTS:

strawberry:10

milk:1cup

strawberry icecream or venilla icecream:1scoop

sugar:2tbsp

PREPARATION:

#Wash strawberry and add them to the juicer

#add milk and sugar and grinnd it for a minute

#then finally add icecream and give another mix

#now enjoy the shake ......

MILAGU (PEPPER) VADAI

2006-12-18T14:55:00.000-05:00

INGREDIENTS:
urad whole (ulundhu):1/2cup
rice flour:3tbsp
salt to taste
pepper powder:2tsp
onions:1 big chopped

PREPARATION:
#soak and grind the urad into a semi dough consistensy (not too liquid like batter, nor too thick like dough)
#sprinkle water while grinding
#add rice flour to the grounded batter
#add pepper powder and salt
#add chopped onions and mix it well to the batter
#add enough oil in a pan for deep frying
#make small rounds from the batter and slightly flat it in a wet plastic sheet (just like the usual vadai)
#make a small hole in the middle of the vadai and deep fry in the hot oil
#serve along with hot hot tea and ejoyyy the tea time

FOOD POISONING

2006-12-13T13:04:00.000-05:00

pic: jayakarthik

FOOD POISONING : when a food or any eatable is being contaminated by toxin or any poisonous secretion by some bacterias. Food can be contaminated by many means, by means of the food handler or due to improper storage of food items.

Most common Symptoms are fever, diarrhea, abdominal cramps, vomiting (symptoms differ from the type of toxin affecting the body)

pic:jayakarthik

Common Preventive Measures:

#wash your hands throughly before handling ur kitchen items and foods

#wash the fruits and vegetables before consuming it or cooking

#wash the utensils before and after use

#keep the foods closed in fridge as well when kept out

#Wash hands before and after eating

more points are welcome .will publish it along with rest of my points

THANKYOU NOTE:

thanks usha for tagging me with the wonderful link

it is very informative

here is the link http://www.baptistonline.org/health/library/pers4864.asp .

thanks viji for sharing your suggestion

her suggestion was to avoid taking over riped fruits

MILAGU CAULIFLOWER (PEPPER CAULIFLOWER)

2006-12-11T09:55:00.000-05:00

INGREDIENTS:

cauliflower:1 (small size)

onion:1 (big size, chopped)

lime juice:1Tbsp

turmeric powder:1tsp

salt to taste

oil:3 Tbsp

TO GRIND:

pepper corn:1 Tbsp

cumin seeds:2 tsp

cinnamon:1/2inch

cloves:1

cardamom:1

ginger garlic paste:1Tbsp

grind the above ingredients to a smooth paste

PREPARATION:

#heat oil and fry the onions till golden brown

#add cauliflower florets along with the paste and stir fry for 5 mins

#along with cauliflower add turmeric powder, lime juice, salt to taste and sprinkle some water

#cover n cook it untill the cauliflower is cooked well

#serve along with biriyani rice or with chapathi

SIMPLE CHAPATHI WITH TINDORA CURRY

2006-12-07T17:10:00.000-05:00

Each month i try recipes from other foodblogs and publish it in my blog, this month i prepared TINDORA CURRY .Recipe can be obtained from

http://veggiecuisine.blogspot.com/2006/12/dondakkaya-tindora-curry.html

just made a change to the recipe ie instead of adding coconut flakes i added ginger along with garlic (crushed)

it came out well. i enjoyed it with chapathi

thanks to V CUISINE

A VARIATION FROM REGULAR CHAPATHI

INGREDIENTS:

wheat flour:3 cups

salt to taste

ghee or oil:2tsp

green chilies:5 chopped

onion:1 big size chopped

water for making dough

PREPARATION:

#mix all the dry ingredients first (wheat flour, salt, onion, green chilies)

#then add ghee or oil to the dry ingredients

#then sprinkle water and start to prepare dough

#close and allow the dough to rest for 5 mins

#make the dough to small rounds and roll it to a flat circle

#heat a thava and cook the flattened dough

#enjoy the chapathi with tindora curry

RED KIDNEY BEANS CURRY (serving 3)

2006-12-05T09:01:00.000-05:00

INGREDIENTS:

red kidney beans:1cup

tomatoes:3 (medium size)

onion:1 big size

turmeric powder:1tsp

salt to taste

ginger garlic paste:2tsp

butter:1Tbsp

TO GRIND:

coriander seeds:2tsp

cloves, cardamom:each 1

cinnamon stick:1 inch

jeera:1tsp

sauf (sombu):1tsp

pepper:1tsp

PREPARATION:

#overnight soak the beans in water

#cook the red kidney beans with turmeric powder and salt. keep it aside

#heat a kadai and add a tablespoon of butter, when the butter melts add the chopped onions

#fry till the onions turns to golden brown color

#then add ginger garlic paste and saute it well

#dry grind the ingredients mentioned earlier in TO GRIND and keep it aside

#to the above sauted onions add chopped tomatoes

#saute it well, then add the cooked red kidney beans to the sauted tomatoes

#allow it to fry for a minute or two

#then add the grounded powder to the above

#close and cook the mixture for 5 to 10 mins

#finally garnish with coriander leaves

#serve hot with sukka rotties

LEMON RICE

2006-12-01T11:25:00.000-05:00

INGREDIENTS:

rice: 1cup
lemon:3 Tbsp
turmeric powder:1tsp
asafoetida one pinch
cashew nut:10 p
coriander leaves
mustard:1tsp
green chilies:2 chopped
ginger:1 inch chopped
curry leaves:few
chana dal:1tsp
urad dal:1tsp

PREPARATION:

#cook rice and keep it aside
#in a kadai add a teaspoon of oil, when hot add mustard
#as it starts to splutter add asafoetida,chana dal and urad dhal
#fry it for a while then add curry leaves
#along with curry leaves add ginger and green chilies
#when the seasoning is cooled add lime juice
#add the above to the rice and mix it well
finally garnish with cashew and coriander leaves
#enjoy the lemon rice with lemon pickle or cut mango pickle

BATATA VADA

2006-11-29T11:07:00.000-05:00

This wonderful mouthwatering dish is batatavada

recipe can be obtained from http://dilipuk.blogspot.com/search/label/Snacks

I enjoyed this snack with tea, thanks to dilipji for this wonderful recipe

BUILDING STRONG BONES

2006-11-28T09:22:00.000-05:00

VITAMINS and MINERALS that are important for the development of bones

CALCIUM: which can be easily obtained from milk and milk products, tofu and green leafy vegetables

PHOSPHORUS: meat, poultry, fish, milk and milk products,nuts and legumes

MAGNESIUM: seeds, nuts, legumes, dark green vegetables

VITAMIN D :main source sun (exposing skin to sun), fortified milk and fish

VITAMIN K: green leafy vegetables (spinach, lettuce), plant oils

pic: www.mnsu.edu
notes : www.ific.org

A SMALL TREAT FOR EYES

2006-11-25T14:14:00.000-05:00

SEMIYA UPPUMA WITH CARROT AND CAPSICUM

GULAB JAMUN

IDLY WITH IDLY SAMBAR

INDIAN FOOD PYRAMID

2006-11-21T10:26:00.000-05:00

6 to 11 servings of cereals and pulses

3 to 5 servings of vegetables

2 to 4 servings of fruits

2 to 3 servings of milk and milk products

2 to 3 servings of meat and meat products, nuts, lentils

eat sparingly fats, oils and sweets

source: www.4to40.com

MODIFIED PANEER TIKKA(serving amt:1)

2006-11-18T09:27:00.000-05:00

INGREDIENTS:
paneer cubes:4 to 5 cubes (fried)
tomato:1 (chopped)
green bell pepper:1/2(chopped)
onion:1/2(medium size chopped)
to

TO MARINATE:
curd:2tsp
chilli powder:1tsp
coriander powder:1/2tsp
turmeric powder:1/2tsp
ginger garlic paste:1tsp
besan flour:1/2tsp
garam masala:1/2tsp
salt to taste

PREPARATION:
#mix all the ingredients required for marination in a bowl.
#add the chopped paneer , tomato and green bell peppers to the above mix and allow it to rest for half an hour.
#paneer can be mashed a little. (as showen in the picture)
#add oil in a kadai and pour the above mixture into the kadai and saute for 10 to 15 mins.
(until the mixture comes together and forms a thick mixture)
#garnish with coriander leaves.
#can be served as a side dish for chapathi or placed as filling for tortillos. (mexican style)

POONDU KOZHAMBU (GARLIC GRAVY serving amt-3)

2006-11-15T11:29:00.000-05:00

INGREDIENTS:

tamarind:small sized lemon (little more than what u add for sambar)

garlic:10 to 12 p

onion:1(medium size) chopped

tomato:2(medium size)chopped

jaggery:1/2tsp

coconut:1Tbsp

turmeric:1/2tsp

sambar powder:1 to 1 1/2Tbsp

FOR SEASONING:

oil:1Tbsp

mustard seed

fenugreek:1tsp

curry leaves

asafoetida:one pinch

PREPARATION:

#heat oil in a kadai, add mustard while spluttering add curry leaves and fenugreek

#add the chopped onions fry till golden brown

#then add chopped tomatoes , add turmeric powder and allow it to cook until tomatoes are soft

#add tamarind pulp , add sambar powder add a cup of water mix well and cook for 2 to 3 mins

# add coconut, jaggery allow it to cook until the kozhambu thickens

#finally add asafoetida mix it well, cook for a min

#enjoy the kozhambu with rice

AVIAL (serving amount-3)

2006-11-13T07:31:00.000-05:00

INGREDIENTS:
raw banana:1/2
potato:1 (medium size)
drumstick: few cut pieces
carrot:1 (medium size)
coconut:1/2 (shredded)
jeera:1/2tsp
curd:2tsp
turmeric powder:1/2tsp
green chilli:1 or 2 (slit half)
salt to taste

FOR SEASONING:
mustard:1/2tsp
oil:1tsp
curry leaves:few

PREPARATION:
#cut the vegetables to small sizes and boil in one cup of water along with green chilies , salt and turmeric powder.
#in a kadai add oil, when the oil is hot add mustard , allow it to splutter and add curry leaves.
#grind coconut and jeera together
#add the grounded paste to the cooked vegetables
#allow it to boil for 2 to 3 mins, add salt if required
#finally add curd , mix it well, boil it for another 2 mins
#enjoy with rice

SIMPLE WATERMELON JUICE

2006-11-09T15:12:00.000-05:00

INGREDIENTS:
watermelon seadless cuts:3cups
pepper:2tsp
honey:1Tbsp
a pinch of salt

PREPARATION:
#mix all the ingredients and grind it well
#cut some watermelon to small cubes and drop into the juice and enjoy

VEGETABLE BIRIYANI (serving amount for 2 to 3)

2006-11-08T09:35:00.000-05:00

INGREDIENTS:
basmathi rice:2cup
onion:1 medium size
tomato:1 medium size
carrot:1
potato:1
beans:1
cauliflower:1cup
turmeric powder:1/2tsp
coriander powder:1tsp
garam masala:1tsp
green chili:2
bay leaf:1
ghee:2tsp

TO GRIND:
cardamom:1
cloves:1
cinnamom stick:1 inch
jeera:1tsp
ginger garlic paste:1tsp

PREPARATION:

#Wash the rice and keep it aside
#Heat ghee in Vessel.add the onions that are cut lenghtwise along with it add the ground paste and saute it well.
#add tomato(lenghtwise cut) add turmeric powder, and the rest of the vegetables(cut lenghtwise)saute it for 2 to 3 mins
#add coriander powder,garam masala powder, chilies
#add the washed rice and saute for a min so that the masalas coat the rice well
finally add salt
#for 2 cups of rice add 3 1/2cup of water and add the rice mixture to the water
#place it in the rice cooker and allow it to cook , see to it that rice doesnt catch the bottom of the cooking vessel
#add salt if needed
#enjoy the biriyani with raitha (onion chopped,green chillies chopped, cucumber chopped, curd and salt to taste)

RED CHILI CHUTNEY

2006-11-07T09:20:00.000-05:00

INGRDIENTS:
red chilly: 2 to 3 without seeds
garlic: 1p
tamarind:one pinch
FOR SEASONING:
oil:1tsp
mustard few
urad dal:1/2tsp
curry leaves few

PREPARATION:
#Soak Red Chilies for 45minutes.
#Grind all the ingredients to a paste.
#heat a kadai add oil and add the seasoning ingredients
#to the above add the paste
#Fry the above until the raw smell of garlic reduces
#serve with dosa or idly

VEGETABLE AND HEALTH

2006-11-05T21:08:00.000-05:00

pic: lutongdisyerto.blogsome.com

coriander leaves

There are many types of coriander leaves available in the market
but the one that is commonly used in India is showed in the picture above
mostly used for garnishing food and preparing chutneys

NUTRITIONAL VALUE:1/4 cup (raw)
carbohydrates: 0.1g
protein:0.1g
fat : o g
dietry fibre:0.1g
sodium: 2 mg
vitamin A: 5%
vitamin C :2%
iron :0%
Calories :1
#please note that this value is only for 1/4cup, the values will vary according to the weight.

SIMPLE CAPSICUM CURRY

2006-11-05T20:52:00.000-05:00

INGRIDIENTS:
capsicum: 1
onions :1 medium size
oil :1tsp
urad dal:1tsp
mustard:1/2tsp
chilli powder:1tsp
curry leaves few
salt to taste

PREPARATION:
#chop onions and capsicum to small size
#add oil in kadai, when hot add mustard, curry leaves and urad dal
#add the chopped onions and saute until the onions change color to brown
#add the chopped capsicum and allow it cook for 1 or 2 mins
#add chilli powder and salt to the capsicum and saute it well
#remove from fire when the capsicum is half cooked
#serve with sambar and enjoy

SOMAAS (SWEET)

2006-11-03T11:52:00.000-05:00

INGRIDIENTS:

FOR OUTTER COVERING:
maida:2 cups
baking soda: one pinch
salt:one pinch
ghee:1tsp
water to make it to a dough

FOR STUFFING:
coconut:1 cup
roasted bengal gram dhal (pottu kadalai):one cup (powdered)
sugar:1cup(powdered)
cardamom:1 to 2(powdered)
cashew nuts: 9 to 10 p (cut to small sizes)

PREPARATION:

FOR PREPARING THE DOUGH:
# mix maida flour with a pinch of salt and baking soda
#mix the ingredients well and then add the ghee
#now slowly add inthe water, n bring it to a chapathi dough consistency
#keep it aside

FOR PREPARING THE STUFFING:
#mix all the dry ingredients together(all powdered)
#and finally add the cashew

#take a small sized dough and flattern it out thin
#take a spoon full of the stuffing and place it in the middle if the flat dough
# make a semicircle fold and seal the ends with the help of water
#heat oil for deep frying these somaas
#sweet is ready to eat
see to it that the oil is not too hot fry it in medium flame

CHETTINADU KARA KOZHAMBU

2006-11-01T08:36:00.000-05:00

INGREDIENTS:
Big onions:1 medium sized
tomatoes:2 diced
sambar powder:2 tsp full
grated cocnut:2 Tbsp
jaggery:1tsp
tamarind paste:2 Tbsp
turmeric:1/2tsp
brinjal:3 to 4
salt to taste

FOR SEASONING:
oil:2 Tbsp
mustard
chana dal:1tsp
red chilies:2 broken to half
curry leaves
asafoetida:1 pinch

PREPARATION:
#heat oil and saute onions
#take half of the sauted onions mix it with tomatoes, grated coconut and sambar powder, grind it into smooth paste and keep it aside
#along with the other half of the onions add brinjal and saute them until cooked
#heat oil and do the seasoning, then add tamarind paste, water and turmeric powder
#after it starts to boil add the remaining sauted onions, add salt
#after 2 or 3 mins add the grounded paste and allow it to boil for sometime
#once it starts to thicken add the jaggery
enjoy the kozhambu with rice and drumstick curry

HAPPY HALLOWEEN

2006-10-31T11:27:00.000-05:00

HAPPY HALLOWEEN

VEGETABLE AND HEALTH

2006-10-30T08:38:00.000-05:00

Pic: www.hindu.com
BITTER GOURD:per 100g

calories:44 kcal
protein:5.6g
calcium:290mg
iron:5mg
vitamin A:5.1mg
vitamin C:170mg

ADAI

2006-10-29T18:32:00.000-05:00

INGREDIENTS:
raw rice:3cup
toor dal:3/4cup
chana dal:1/2cup
green gram dal:1Tbsp
fenugreek:1/2 tsp
red chilies:10 to 12 in number
asafoetida:1/2 tsp
coconut:2Tbsp

FOR SEASONING:
Oil:2tsp
mustard:1tsp
curry leaves
onions if needed
PREPARATION:
#soak rice separately, mix all the dal and fenugreek and soak them separately
#soak them over night
#grind the rice first
#then add the dal and grind it
#along with dal add red chilies and asafoetida
#just before removing the batter from the grinder add coconut and salt
#Let the batter be more of semi-solid consistency.
#season the batter with curry leaves and onions
#heat a tava , pour a laddle full of batter onto the heated tava and spread like dosai
#enjoy with idly powder or chutney

MURUNGAKKAI PAAL PORIYAL (DRUMBSTICK)

2006-10-26T12:01:00.000-04:00

INGREDIENTS:
Drumstick: 15 to 20 pieces
coconut milk:1cup
turmeric powder:1/2tsp
salt to taste
onion:1/2(big size, cut to long strips)
sambar powder:1 tsp
oil:1tsp
mustard
curry leaves

PREPARATION:
#boil the drumstick in water, half cook the drumstick, remove from water and keep it aside.
#along with the drumstick add turmeric and salt while boiling
#in a kadai add some oil, when hot add mustard seeds, and curry leaves
#add onions and fry till golden brown
#now add the drumstick to the onions
#if needed add some salt
#add the coconut milk to the drumstick and allow it to cook
#see to it that the drumsticks are cooked well
#remove from flames and serve it with kozhambu and rice

OMAPODI (SEV)

2006-10-25T14:37:00.000-04:00

INGREDIENTS:
omum (ajwain):1 Tbsp
gram flour :1 1/2 cup
rice flour:1/2 cup
salt to taste
butter:1 tsp
oil for frying

PREPARATION:
#Soak ajwain (omum) in warm water for about an hour or two and grind it along with water
#strain and keep the water aside
#mix all the dry indredients, add the butter and knead the dough with help of ajwainwater
#if required little more water can be added
#make it little softer than chapathi dough
#add a portion of dough into the tubular press
#squeeze the dough into the hot oil for deep frying (flame should be in medium or less)
#drain the excess oil and break it to small pieces
#enjoy with tea

VEGETABLE AND HEALTH

2006-10-24T20:30:00.000-04:00

TOMATO

NUTRITIONAL VALUE: for 100grams

water:93.76g

carbohydrates:4.64g

fiber:1.1g

calcium:5mg

iron:0.45mg

sodium:9mg

vitamin C:19.1mg

folate: 15 mcg

vitamin A:623 IU

energy: 21Kcal

MY DIWALI SPECIAL

2006-10-23T13:26:00.000-04:00

PARUPPU URUNDAI KOZHAMBU (DAL KOZHAMBU)

2006-10-23T07:02:00.000-04:00

INGREDIENTS:
for urundai:
channa dhal:1cup
thoor dhal:1/4cup
rice flour:1Tbsp
salt:to taste
red chilli:1tsp
onion:1/2(big size) chopped finely
turmeric powder:1/2tsp
For kozhambu:
tamarind water:1/4cup
sambar powder:1 to 1 1/2tsp
tomato:1 chopped(small size)
onion:1/2 chopped(big size)
mustard:1tsp
asafoetida:a pinch
turmeric powder:1/2tsp
curry leaves:few
fenugreek:1tsp

PREPARATION:

#Soak the chana dal and tuvar dal together for atleast 1 hr.
#Drain and grind the dal to a coarse firm paste along with red chilies, turmeric and salt.
#Heat oil in a kadai, splutter some mustard seeds and fry the onion till translucent.
#Then add the dal paste and saute till the paste changes its color.
#Then add the rice flour and mix well.
#Make small balls from the mixture and pressure cook it like idly
For the kozhambu:
#Heat oil in a kadai. Add mustard seeds and fenugreek seeds. When they splutter, add curry leaves and asafoetida
#add onions and tomato chopped to the above and allow it to cook for sometime
#Extract a thick juice from the tamarind and add the juice to the above. Add salt and sambar powder, allow to boil till the raw smell of the tamarind is lost.
#Add the dhal balls one by one to the above and cook for a few minutes till the balls start floating on top.
#enjoy kozhambu with plain rice.

GOBI MANCHURIAN

2006-10-23T06:38:00.000-04:00

INGREDIENTS:
cauliflower:15 to 20 p
maida:1/2cup
cornflour:2tbsp
chilli powder:1/2tsp
salt
ginger, and garlic paste:1tsp
oil:to fry

for gravy:
tomato sauce:2Tbsp
soya sauce:2tsp
salt
cornflour:1tsp
ginger:1 inch
garlic:1pod

PREPARATION:
#mix cornflour , maida, salt, and chilli powder together
#add ginger garlic paste to the mixture
#make the four mixture to a thick batter, thick enough to coat the cauliflower
#heat oil in a kadai and add the florets dipped in the batter and deep fry
#keep the deep fried florets seperately
#add tomato sauce to the kadai along with soya sauce
#allow it to boil for sometime
#add chopped ginger and garlic to the tomato sauce
#add salt
#if needed u can add some water
#finally to get a thick consistency add the cornflour mixed with water to the tomato sauce mixture
#finally add those deep fried florets to the sauce and garnish with spring onions.

DIWALI SPECIAL SWEET: RAVA URUNDAI

2006-10-19T19:23:00.000-04:00

RAVA URUNDAI:

INGREDIENTS:

Rava:1cup

sugar:1cup

cashew nuts:6 to 8 nuts

cardamom:2 to 3(powdered)

ghee:5tbsp

PREPARATION:

#Fry rava,and grind it to powder

#grind sugar

#fry cashews in ghee and keep it aside

#mix rava and sugar together

#add cashew and the powdered cardamom to the flour

#add ghee little by little and make it to small balls

rava urundai is ready:)

DIWALI SPECIAL: RIBBON PAKODA

2006-10-18T13:20:00.000-04:00

RIBBON PAKODA

INGREDIENTS:

RICE flour:1 cup
gram flour:1/2 cup
urad dhal flour:1/4 cup
salt to taste
asafoetida:1 pinch
butter:1tbsp

TO GRIND:
dry red chilly:4 to 5
garlic:4 to 5 pod

PREPARATION:
#soak the chilies in hot water for an hour
#mix the dry ingredients together
#grind the dry chilies with garlic
#strain the paste
#mix strained water to the flour and mix it well
#add required amount of water and make it to a soft dough(softer than chapathi dough)
#put a small portion of the dough to the tubular press(achchu)
#heat oil in a kadai n press it into the hot oil
#make sure the heat is low or medium
#deep fry the pakodas

APPAM

2006-10-16T09:49:00.000-04:00

INGREDIENTS:
raw rice:3 cups
idly rice:1 cup
black gram dal:2 to 3 Tbsp
grated coconut:1/4cup
fenugreek:1/4tsp
salt: to taste
PREPARATION:
#soak rice over night along with fenugreek and black gram dal
#wash n wet grind it along with coconut
#add salt and mix it well
#allow it to ferment
#make it like dosa and enjoy with chutney or with coconut milk

VEGETABLE AND HEALTH

2006-10-11T17:14:00.000-04:00

BEETROOT: (cooked weight 100g)

Carbohydrates:9.5g

protein:2.3g

fat:0.3g

sugar:8.8g

dietry fibre:2.3g

potassium:380g

iron:0.5 to 0.8g

folic acid:110mg

calories:46Kcal

CAULIFLOWER KURMA (SERVING AMOUNT:2)

2006-10-09T15:04:00.000-04:00

INGRIDENTS:
Cauliflower:2cups
green chilies:2
onion:1/2 (big size)
tomato:2 small size
turmeric:1/2tsp
chilli powder:1tsp
ginger :1inch
garlic:2pod
oil
mustard:1/2tsp
jeera:1/2tsp
curry leaves
coriander leaves
TO GRIND:
coconut:1/2cup
jeera:1/2 tsp
sauf (sombu):1/2tsp
PREPARATION:
#in a kadai add oil, when hot, add the mustard, jeera, curry leaves
#add the onion(cut lengthwise)
#add the ginger garlic paste to the onion
#saute until the onions turn brown
#add the tomatoes(cut lenghtwise)
#add the cauliflower
#add one cup of water
# add turmeric powder,chilly powder and salt
#allow it to boil until the cauliflower is cooked
#finally add the ground paste and boil for sometime
#garnish with coriander
enjoy with idlies

PUDHINA CHUTNEY (SERVING AMOUNT:4)

2006-10-09T14:22:00.000-04:00

INGREDIENTS:
Pudhina:1 small bunch
coriander:handful
coconut:2cup
red chillies:2
tamarind:a pinch
salt
tomato:1/2(small size)
onion:1/2(big size)
ginger:1 inch

PREPARATION:
#wash the coriander leaves and pudhina
#grind tamarind, coconut, red chilli,ginger,pudhina
coriander,tomato, and onion together
#with little water
#enjoy with dosa or idly

JAVVARISI PAYASAM (SAGO PAYASAM) SERVING AMOUNT:5

2006-10-08T17:02:00.000-04:00

INGREDIENTS:
Sago:1cup
milk:2cup
sugar:1 1/2cup
cashew:10 p
dry grapes:10
ghee:2tsp
cardamom:1

PREPARATION:
#soak sago in water the previous night.
#Boil the milk in a kadai
#add the soaked sago to the milk
#reduce the flame to medium
#constantly stir the milk
#Milk reduces to half the amount
#add the cardamom powder
#when thick, remove from flame
#dissolve the sugar into the milk
#in a separate kadai add ghee
#when hot add cashew and dry grapes to the ghee
#when cashew turns brown add to the sago
#serve it along with vadai

PANEER PAKORAS (tamil: paneer bajji, serving amount:2)

2006-10-03T12:31:00.000-04:00

INGREDIENTS:
PANEER:20 pieces(cut to square shape)
gram flour:1cup
red chilly powder:2tsp
powdered jeera:1tsp
asafoetida:one pinch
rice flour:2tsp
salt to taste
oil for deep frying

PREPARATION:
#mix all the dry ingredients together
#add a cup of water and make a thin batter.( batter should properly coat the paneer)
#take a kadai and heat enough oil for deep frying
#deep fry the paneer cubes
#then keep them aside
#now coat the paneer with the batter and deep fry them
#enjoy with tea

KATHIRIKAI KOZHAMBU (EGGPLANT)

2006-10-03T11:41:00.000-04:00

for recipe please visit http://foodieshope.blogspot.com/2006/09/plantation-ennegayi-with-kodava.html.
it was wonderful with rice , thanks to foodieshope.
except for few changes, i added tamarind juice seperately instead of grinding it along with the rest of the ingredients mentioned.
and the second change , i added asafoetida. enjoy the kozhambu with rice

LEMON RASAM (SERVING AMOUNT 4)

2006-10-01T19:09:00.000-04:00

INGREDIENTS:
Lemon:1/2
toor dhal water:1 1/2cup
tomato:1 small size
coriander leaves
ghee:1 tsp
curry leaves
mustard:1/2tsp
jeera:1/2tsp
asafoetida:a pinch
TO GRIND
red chilly:1 or 2
garlic:1 clove
dhania seeds:1Tbsp
pepper :1tsp
jeera:1tsp

PREPARATION:
#chop the tomato and grind the red chilies, garlic, dhania, pepper and jeera together and keep aside
#heat a kadai, add a teaspoon of ghee, when hot add mustard, while spluttering add jeera and curry leaves
#add the chopped tomatoes saute until soft
#add asafoetida
#add a cup of water and add the grounded paste
#allow it to boil for 5 mins
#add the toor dhal water(&), close and cook for 5 mins
#finally sqeeze out the lemon juice and mix well
#allow it to boil for 5 mins and garnish with coriander leaves
#enjoy with rice

(&)for toor dhal water
wash n pressure cook toor dhal along with turmeric powder(a pinch) and extra water
separate the water from dhal

MORE KOZHAMBU (BUTTERMILK ) SERVING AMOUNT 5

2006-09-28T09:08:00.000-04:00

INGREDIENTS:
buttermilk:2 glass
turmeric powder:a pinch
asafoetida:a pinch
salt to taste
tomato:1/2 chopped
oil:1 tsp
mustard:1/2tsp
curry leaves
green chilies:2 slit
TO GRIND:
channa dhal:1/2tsp
jeera:1tsp
coconut:2Tbsp
FOR PAKODAS:
gram flour (kadala maw):1cup
onion :1/2 (big one)
red chilly powder:1tsp
salt to taste
PREPARATION:
#TO the buttermilk add turmeric powder, asafoetida, salt and mix well
#to the kadai add oil and when it is hot add the mustard allow it to splutter, add curry leaves and the slit green chilies
#add the chopped tomatoes
#saute until the tomatoes are soft
#add the grounded paste to the tomatoes
#saute it for 2 to 3 mins
#slow down the flames and add the buttermilk mixture to it
#allow it to boil under the low flames

PREPARATION OD PAKODAS

#mix gram flour, salt and the red chilly powder together
#add the onions and mix well again
#now add water and mix in such a way that the batter coats the onions
#deep fry the batter coated onions
#pakodas are ready

# add the pakodas to the buttermilk mixture
#add coriander leaves and serve the kozhambu with plain rice

CARROT HALWA ( serving amount:5)

2006-09-26T12:04:00.000-04:00

INGREDIENTS:
carrot:2 ( medium size)
milk:2 cups
cardamom:2
cashews
turmeric powder:a pinch
or saffron
sugar:2 cups
ghee:1 Tbsp

PREPARATION:
#peel and shred the carrot .
#take a kadai , heat a tablespoon of ghee
fry the cashews, and keep it aside.
#add milk to the kadai n allow it to boil.
#when it boils add the shredded carrot to the milk and keep stirring it under low flame.
#when the carrot becomes mushy add the ghee along with cashew and keep stirring.
#add the cardamom , and safron or turmeric powder and keep stirring.
#when the milk becomes half the amount add the sugar and keep stirring.
#after 10 to 15 mins the consistency changes to halwa, leaving the sides of the kadai.
#remove from the heat and enjoy the carrot halwa.

VEGETABLE AND HEALTH

2006-09-25T13:58:00.000-04:00

CAULIFLOWER(100gm)
CALORIES:22K cal

carbohydrates: 5 g
deitary fibre: 2.5 g
Fat:0 g
protein:2 g
Vit. B1: 0.057 mg
Vit. B2: 0.063 mg
Vit. B3: 0.53 mg
B5: 0.65 mg
Vitamin B6:0.22 mg
Vit. B9: 57 μg
Vitamin C: 46 mg
Calcium:22 mg
Iron:0.44 mg
Magnesium:15 mg
Phosphorus:44 mg
Potassium:300 mg
Zinc:0.28 mg

PULIOGHARA(PULIKACHAL)

2006-09-21T16:19:00.000-04:00

INGREDIENTS:
Tamarind :1 lemon size
jaggery:1tsp
groundnuts:1cup
chana dhal:1 1/2tsp
urud dhal:1/4tsp
curry leaves
fenugreek:1tsp
red chillies:7 to 8 no
asafoetida:1/2tsp
dhania seeds:2Tbsp
sesame:1 1/2tsp
oil:3 Tbsp
mustard seeds:1tsp
turmeric powder:1tsp
salt to taste
PREPARATION:
#in a tsp of oil add sesame let it splutter
#then add asafoetida, dhania seeds , and fenugreek
#grind the above and keep it aside
#heat 3 Tbsp of oil , add mustard seeds, allow it to splutter
#add curry leaves,red chillies, chana dhal, urad dhal and groundnuts
#add turmeric powder
#saute it for 2 mins
#add the tamarind water along with jaggery to the seasoning
#add 1 cup of water
#allow it to boil for 2 mins
#add turmeric powder and add the ground paste to the tamarind water
#boil the mixture until it turns half the amount
#remove from fire and add the mixture to the rice
P.S- shelf life is longer than the usual food products

DHAL (serving amount:3)

2006-09-19T11:33:00.000-04:00

INGREDIENTS:
moong dhal(tamil:paasi paruppu):3/4cup
onion: 1/2 chopped (big size)
tomato:1 chopped
green chilies:2 (slit in the middle)
ginger:1/2inch
garlic:1pod
curry leaves
coriander leaves
mustard:1/2tsp
jeera:1/2tsp
turmeric powder
oil
PREPARATION:
#pressure cook moong dhal along with turmeric powder
#meanwhile heat the kadai , add oil , add mustard
when splutters add jeera and curry leaves
#add the onions and saute it well
#add the chopped ginger, garlic
#add tomatoes along with onion and saute it well
#add the green chilies
#add one cup of water and salt
#when the tomatoes are soft in texture
add the cooked dhal
#close and cook it for 5 mins
#finally garnish with coriander
#enjoy with chappathi or paratha

CAULIFLOWER PORIYAL(serving amount:5)

2006-09-19T10:47:00.000-04:00

INGREDIENTS:
cauliflower:1( small size)
onion:1 cup chopped
turmeric powder:1/2tsp
mustard seeds:1tsp
channa dhal:1tsp
curry leaves
salt to taste
coriander powder:1tsp
chilly powder:1tsp
garam masala:1/2 tsp
oil

PREPARATION:
#cut the florets (cauliflower) and cook it in boiling water along with salt and turmeric powder
#meanwhile heat a teaspoon of oil in a kadai and add mustard seeds, channa dhal
and curry leaves
#add the onions and saute them well
#now add the half cooked cauliflower to the kadai and add the coriander powder, chilli powder and garam masala saute it well
#allow it to cook for sometime
#enjoy with chappathi or with rice

BOTTLEGOURD KOOTU (Tamil:sorakkai kootu, serving amount:4)

2006-09-19T09:30:00.000-04:00

INGREDIENTS:

Bottle gourd:1
thoor dhal:1/2cup
tomato:1/2
Onion:1/2 (big size)
sambar powder:1 Tbsp(leveled)
curry leaves
mustard seeds
coriander leaves
channa dhal:1tsp
turmeric powder:1/2tsp
asafoetida:1 pinch
oil
salt to taste
TO GRIND:
coconut:2 Tbsp
jeera:1tsp
PREPARATION:
#pressure cook thoor dhal along with turmeric
#grind the coconut and jeera together with little water
#in a thava heat a teaspoon of oil and add the mustard, curry leaves, channa dhal and asafoetida
#add the chopped onions , when the onions are transparent, add the chopped tomatoes
#when r tomatoes are half cooked, add the bottlegourd pieces
#add sambar powder to it
#add one cup of water
#close and allow it to cook for sometime
#5 mins before removing it from fire add the coconut and jeera paste to it
# allow it to boil again for 3 mins
#finally add coriander leaves
#enjoy with rice

VEGETABLE AND HEALTH

2006-09-18T10:30:00.000-04:00

CARROT (1-cup)

fat :0.3g
carbohydrates:12.3g
dietary fibre :3.8g
sugar :5.8g
protein :1.2g
calcium :42mg
vitamin C : 7.6mg
iron :0.38mg
vitamin A :15406 IU (international units)
calories :52

RAGI DOSA (Serving amount:2)

2006-09-16T13:19:00.000-04:00

INGREDIENTS:

Ragi flour:2cups

coconut scrappings:1cup

onion:1/2 chopped(big size)

green chilies:2nos chopped

coriander leaves:chopped

salt to taste

warm water:2cups

PREPARATION:

#To the ragi flour add the coconut scrapping

#add salt and mix well

#then add the remaining dry ingredients, chopped onion, green chilies, coriander leaves

#mix well and start adding the warm water to the flour little by little

#mix well , see to it that there are no lumps formed

#bring it to a dosa batter consistency

#heat the thava and prepare the ragi dosa just like the ordinary dosa

VEGETABLE AND HEALTH

2006-09-14T14:53:00.000-04:00

VEGETABLE: BOTTLE GOURD (tamil: sorakkai)
Food Value:

Minerals and Vitamins

Moisture:96.1%
Calcium:20 mg
Protein:0.2%
Phosphorus:10 mg
Fat:0.1%
Iron:0.7 mg
Minerals:0.5%
Small amounts of Vitamin B Complex
Fibre:0.6%
Carbohydrates:2.5%
Calorific Value 12

ALOO PANEER GRAVY(SERVING AMOUNT:3)

2006-09-14T10:42:00.000-04:00

INGREDIENTS:
potato:1 big size
asafortida:a pinch
paneer: fried 10p (small size cube shaped)
turmeric:1/2tsp
tomato:1 big size
curd:2tsp

GRIND PART 1:
onion: 1/2 big size
garlic:2pods
ginger:1 inch

GRIND PART 2:

garam masala:1 tsp
coriander:1tsp
chilly powder:1/2tsp
curry leaves
cardamom:2nos
cloves:2nos
pepper corn:10nos
cumin seeds

PREPARATION:
#cook the potato until tender
#grind part 1 and keep it aside
#add oil to the kadai , when the oil is hot add the tomatoes and fry until soft
#add the gound paste part1 to the tomatoes and cook well until the raw smell goes away
#add asafoetida along with the part1
#grind part2
#add turmeric, salt along with the cooking tomatoes
#add the part 2 mixture to the gravy
#add one cup of water to the mixture
#finally add the paneer and allow it to cook for sometime
#add the cooked potatoes by cutting it to small sizes, cook for 2 min
#add chopped coriander leaves
#enjoy with parota and chappathi

VAZHAKKAI PORIYAL (serving amount:2)

2006-09-14T08:33:00.000-04:00

INGREDIENTS:

RAW banana: 2 (medium size)
Coconut :4 tsp
green chilies:2
turmeric :1/2 tsp
curry leaves
urad dhal :1 tsp
channa dhal :1tsp
onion :1/2 onion (big size)
mustard seeds
oil for seasoning
salt to taste

preparation:

#peel and cut the bananas into cubes
#add enough water to the bananas, add turmeric powder and salt
#boil it for sometime
#meanwhile grate the coconut and keep it aside
#heat oil in a kadai, add mustard seeds, curry leaves, urad dhal , channa dhal and the green chilies
#add the onions and saute them till it turns light in color
#now add the boiling bananas into the kadai and mix them well
#finally add the grated coconut , if needed add some salt
#enjoy with sambar rice

BLACK EYE PEAS KOZHAMBU (seving amount:3)

2006-09-14T08:29:00.000-04:00

INGREDIENTS:
black eye peas:1 1/2 cup
turmeric powder:1/4 tsp
green chilies slit to half:2
tamarind small round
mustard seeds
coriander leaves
curry leaves
sal to taste
oil
onion: 1 chopped
tomato:1 chopped

To Grind Part 1

grated coconut:1/2cup
coriander powder:1tsp
chilli powder:1/2tsp
pepper corn:6 to 7 in number
cumin: 1/2 tsp

To Grind Part 2

cloves :2
cinnamon stick:2 inch
ginger:small size
garlic:2pods

PREPARATION:
# cook the peas in the cooker along with turmeric and a pinch of salt and keep aside
#heat 1tsp of oil and add the part 1 ingredients
fry them
#grind the above and keep aside
#grind the part 2 ingredients and keep aside
#heat 1tsp of oil add the mustard, curry leaves and chopped onions
#add the part 2 ingredients to the kadai and saute it
#now add the chopped tomatoes
# add the tamarind water to the kadai
#allow it to boil for sometime
#add the cooked peas to the kadai and add some water and salt
#then add the paste of part 1 ingredients
#allow it to boil for sometime
#finally add the coriander leaves and remove from heat
#enjoy by mixing kozhambu with rice

WHEAT DOSA (GODHUMAI DOSAI) (SERVING AMOUNT 3)

2006-09-14T08:24:00.000-04:00

INGREDIENTS:
wheat flour: 1 1/2 cup
rice flour : 1 1/2cup
salt to taste
green chilies:3
cumin seeds:1 tsp
curry leaves
mustard seeds:1/2 tsp
oil :1tsp
onion if needed

PREPARATION:
#mix the dry wheat flour and rice flour together
#add some salt and to it add 3 cups of water
#mix well to a thin consistency
#heat oil in a thava , add mustard allow it to splutter
#add cumin seeds, and then the curry leaves
#mix it with the batter
#prepare it like dosai
* if needed can add some onions along with the batteradd onions only at the time of making dosas

RAVA DOSA (serving amount: 3)

2006-09-14T08:21:00.000-04:00

INGREDIENTS:
Rava:1 1/2cup
rice flour :1 1/2cupmaida :1 cup
cumin seeds:1tsp
green chilies:3
curry leaves
cilantro
oil
salt to taste
PREPARATION:
#heat some oil in a kadai , add rava and saute it for some time
#mix rava, rice flour and maida together along with salt
#add required amount of water and mix the flours
#heat little oil and add cumin seeds, green chilies
#mix the above to the batter
#prepare it like dosaenjoy with chuneys

CRISPY KARELA FRY (PAVAKKAI FRY) (serving amount 1)

2006-09-14T08:15:00.000-04:00

INGREDIENTS:
Pavakkai ( bitter gourd):1
turmeric powder:1/2 tsp
cumin powder:1tspgaram masala:1tsp
rice flour :1Tbsp
red chilli powder:1/2 tsp
asafoetida :pinch
salt to taste
oil for deep frying
PREPARATION
#cut the bitter gourd in semicircle
#sprinkle salt and leave it for about an hour
#after an hour squeeze out the moisture
#add turmeric powder, cumin powder, garam masala, rice flour, and asafoetida to the bitter gourd and mix well
#heat the oil in a kadai, when the oil is hotdrop in the bitter gourds and deep fry them
#enjoy it with sambar rice