Tuesday, August 28, 2012

Ellu /sesame podi dosa



This dosa is made using ellu podi. It is simple and easy to make. No side dish is needed.
Requirements :
Dosa batter – 2 cup
Ellu podi – 2
Oil / ghee – 1 tsp

Method :
Heat a griddle , pour a ladle full of dosa batter and spread in to a thin dosa.
Sprinkle ellu podi on the top of dosa.
Pour ghee on the sides of dosa.
Cook on both sides.
Ellu podi dosa is ready to serve.
Can be have with chutney.

Vendaikai / Lady’s Finger pepper fry



  This lady’s finger pepper fry is easy and tasty dish. As it is simple to make with less ingredients. There is no onion and garlic in this dish.
Requirements :
Lady’s finger ( chopped ) – 1 cup
Oil – 1 tsp
Pepper powder – 1 tsp
Salt – as required

Method :
Heat oil in a pan, add chopped lady’s finger and sauté well.
Stir well lady’s finger till cooked.
Add required salt and pepper powder and mix well.
Serve with plain rice and sambar, curd rice.

Palak / spinach paratha



  This paratha with pale green colour will be liked by kids. It is healthy and easy way to make kids have greens. It is made within few minutes.
Requirements :
Whole wheat flour – 2 cup
Salt as required
Spinach – ½ cup
Cumin – ½ tsp
Green chilly – 3
Water if required


Method :
Blanch spinach and grind with green chilly.
Add this puree to the flour along with salt and knead well.
Add water if required to knead the dough.
Keep aside for fifteen minutes.
Divide in to equal portion and make in to small balls.
Press with rolling pin in to thin chappati and cook on both sides.
Serve with raita or plain gravy.

Monday, August 27, 2012

Snakegourd stirfry



 This simple poriyal with snake gourd tastes great with sabar and rice. It is easy to make with simple ingredients.
Requirements :
Snake gourd ( chopped )  - 2 cup
Shallots – 10
Green chilly – 2
Curry leave – a sprig
Oil – 1tsp
Mustard seeds – ½ tsp
Grated coconut – 2 tbs ( optional )
Salt as required

Method :
Heat oil in a pan , add mustard seeds and allow to splutter.
Add chopped shallots and green chilly. Sauté well till translucent.
Add curry leaves and snake gourd and mix well.
Add required salt and mix well.
Cook in low flame for about five minutes.
Can add coconut at this stage and stir well.
Snake gourd stirfry is ready to serve.

Thursday, August 23, 2012

Foxtail millet dosa / Thenaiarisi dosai



   This grain is used in olden days as our ancestors knows about its benefits. Many don’t know about this small grain. It is rich in fiber which helps in digestion and avoids constipation.
Requirements :
Raw rice – 1 cup
Parboiled rice – 1 cup
Foxtail millet – 1 cup
Urad dhal – ¼ cup
Salt to taste


Method :
Soak rice and foxtail millet for four hours.
Soak urad dhal for an hour.
Grind into a smooth batter and add required salt.
Allow to ferment for ten hours.
Heat a griddle and pour a ladle full of batter and spread in to thin dosa.
Cook on both sides.
Serve with spicy chutney.

sending to  cooking with seeds: rye or millet


Carrot beans ginger kootu



  There are many kootu in the tamilnadu cusine. In this kootu I used carrot and beans.for extra flavour to the kootu I added ginger.
Requirements :
Carrot ( chopped ) – 1 cup
Beans ( chopped ) – 1 cup
Ginger – 1’’ piece
Coconut grated – ½ cup
Green chilly – 5
Shallots – 4
Cumin – ¼ tsp
Tempering :
Oil – 1 tsp
Mustard seed – 1 tsp
Curry leave – a sprig

Method :
Grind coconut, cumin, shallots, ginger and green chilly to a fine paste.
Cook carrot and beans with quarter cup of water.
Add the grounded paste to the veggies and allow boiling for five minutes and take off from flame.
Heat oil , add mustard seeds and allow to splutter.
Add curry leaves to this tempering.
Add this tempering to the kootu.
Carrot beans ginger kootu is ready to serve.

Foxtail millet Pongal



  I like Pongal a lot. Pongal is a frequent dish in south Indian breakfast. I had foxtail millet , so I tried Pongal with that. It tastes great with coconut chutney and sambar. it is a healthy fiber rich pongal.
Requirements :
Foxtail millet – 1 cup
Moong dhal ( split ) – ¼ cup
Cashew – 5
Ginger – 1’’ piece
Ghee – 1 tbs
Curry leaves – a sprig
Cumin – ½ tsp
Pepper corns – 10
Salt to taste


Method :
Soak foxtail millet in water for half an hour.
Pressure cook the foxtail millet and moong dhal with four cup of water. cook for two whistles.
Add the required salt and mix well.
Heat ghee in a pan , add cumin , pepper and curry leaves.
Add cashew nuts and fry till golden brown.
 Add this tempering to the Pongal and mix well.
Foxtail millet Pongal is ready to serve.
Serve with coconut chutney and sambar.

sending to  cooking with seeds: rye or millet




Wednesday, August 22, 2012

Mooli paratha / Radish paratha



 This mooli parantha making is my own version . I won’t make it as stuffed paratha, I will mix all ingredients together and make paratha. It is easy to make this tasty paratha.
 Radish is low in fat and calories. It is a useful source of vitamin c. These are diuretic in herbal medicine.
Requirements :
Wheat flour – 2 cup
Green chilly – 2
Radish grated – ½ cup
Salt to taste
Water required for kneading dough
Oil – 1 tsp


Method :
In a large bowl, mix wheat flour , salt , finely chopped green chilly and grated radish.
Sprinkle required water to knead the dough. Keep aside for ten minutes.
Make the dough into small balls.
Press in to thin chappati and cook on both sides with a tawa.
Mooli paratha is ready to serve.
We had with channa masala. It tastes great.

Beans poriyal


 This is simple and easy poriyal with French beans. I like this poriyal mixed with rice.
   Requirements :
French beans ( chopped ) – 1 cup
Shallots – 6
Curry leaves – a sprig
Sambar podi – 1 tsp
Grated coconut – 1 tbs
Oil – 1 tsp
Mustard seeds – ½ tsp
Salt to taste

Method :
 Heat a pan , add oil and mustard seeds , allow to splutter.
Add chopped shallots and curry leave. Sauté well.
Add chopped beans and stir well.
Add sambar powder , required salt and mix well.
Sprinkle little water and cook in low flame.
When cooked , take off from flame and add grated coconut ( optional ).
Beans poriyal is ready to serve.

Cabbage poriyal



  Cabbage / muttaikos as we call in tamil. This wonderful veggie contains fiber ,and lot of water content. It is must recipe in many south indian homes. It is easy to make within minutes.
Requirements :
Cabbage ( chopped ) – 1 cup
Green chilly – 2
Shallots – 6
Curry leave – a sprig
Oil – 1 tsp
Mustard seeds – ½ tsp
Split channa dhal – 1 tbs
Grated coconut ( optional ) – 1tbs
Salt to taste

Method :
 Heat oil in a pan , add mustard seeds and allow to splutter.
Add split channa dhal ,chopped shallots and slit green chilly , curry leaves and sauté well.
Add chopped cabbage and stir well.
Add required salt and cook in low flame for five minutes.
Add grated coconut and mix well.
Cabbage poriyal is ready to serve.

Beetroot raita



 Raita will be a right choice with briyanis , pulov and stuffed chappatis.
  This beetroot raita which has a dark pink colour can be given with any briyani.
Requirements :
Grated beetroot – ½ cup
Curd – 2 cup
Salt to taste
Chilly powder – ½ tsp

Method :
 Add the curd in a large bowl and beat well.
Add grated beetroot , chilly powder and salt.
Mix well and serve chill or as it is.

Thursday, August 16, 2012

Kara panniyaram ( spicy rice Balls )



 Paniyaram are small spicy balls cooked in paniyaram pan. It can be taken as snack or as breakfast. In our home, my mom usually makes paniyaram when the batter becomes sour. This will enhances the taste.
Requirements :
Dosa batter – 2 cup
Onion – 1
Green chilly – 6
Ginger – 1’’ piece
Curry leaves
Coriander leaves
Oil -2 tbs
Mustard seeds – ½ tsp

Method :
Heat oil , add mustard seeds allow to splutter.
Add chopped onion , finely chopped ginger and green chilly .
Sauté for few minutes till onion becomes translucent.
Add this mixture to the batter.
Add chopped curry leaves and coriander leaves.
Heat paniyaram pan , add oil in each hole.
Pour the batter to each and cook on both sides.
Can have with any chutney of your choice.




Wednesday, August 15, 2012

Tomato noodles



This variety of noodles is Indian version of Schwann noodles. It is easy to make with simple ingredients.


Requirements :
Noodles ( cooked ) – 2 cup
Onion – 1
Tomato – 2
Dry chilly -4
Oil – 2 tbs
Salt as required
Coriander leaves
Method :
 Grind onion , tomato and dry chili to fine paste.
Cook the noodles in boiling water along with salt and 1 tsp oil.
Drain the excess water and soak in  water for 1 minute to avoid sticking.
Heat oil in a pan, add grounded paste and sauté well.
Add cooked noodles and salt .
Mix well and add chopped coriander leaves.
Serve hot.

Vegetable Noodles



   This is a simple version of making noodles.


Ingredients :
Noodles – 1 packet ( 400 g)
Carrot -  ½ cup
Capsicum – ½ cup
Cabbage  - ½ cup
Beans – ½ cup
Onion – 2
Chilly powder -1/2 tsp
Garam masala – ¼ tsp
Oil – 2 tbs
Chilly sauce – 1 tbs
Soya sauce -1 tbs
Method :
Cook the noodles in boiling water along with salt and 1 tsp oil.
Drain the excess water and soak in  water for 1 minute to avoid sticking.
Heat oil in a pan , add sliced onion and sauté till turns pink.
Add carrot , beans , capsicum and cabbage , sauté till half cooked.
Add chilly powder , garam masala , chilly sauce, soya sauce , tomato sauce and salt.
Now add cooked noodles and stir well.
Serve hot by sprinkling chopped spring onions.

Tuesday, August 14, 2012

Podi dosa / crepe with lentil powder



 Podi dosa is a easy and spicy dosa. It is simple yet it will be delicious dosa.
 Requirements :
 Dosa batter – 2 cup
Paruppupodi – 2 tbs
 Oil – 1 tsp



Method :
 Heat the griddle , pour a laddle full of batter and spread into a thin dosa.
 After a minute spread the podi on the top side of the dosa.
Pour oil on the dosa and cook in low flame .
No need to turn to other side.
Serve with chutney and sambar.

WTML  AUG 2012



Show Me Your HITS – Rice 

Gongura dosa



 I had leftover gongura masiyal for lunch. I thought of using it for dinner. So , I used it in making dosa.
Ingredients :
Dosa batter – 2 cup
Gongura masiyal – ½ cup
Oil – 1 tsp

Method :
 Heat griddle , pour a laddle  full of batter and spread into thin dosa.
In this dosa spread , a spoonful  of gongura masiyal.
Pour oil to the dosa.
No need to turn to other side.
Gongura dosa is ready to serve.
No side dish is needed.





Show Me Your HITS – Rice 

Carrot poriyal / stirfry



 Carrot is a rich source of carotenes. It is good for our eyes. carrot can be taken as raw.
Requirements :
Carrot Grated  - 1 cup
Shallots – 6
Green chilly – 2
Curry leave – a sprig
Oil – 1 tsp
Mustard seeds – ½ tsp

Method :
 Heat oil in a pan , pour oil , add mustard seeds and wait till it splutters.
Add chopped shallots , green chilly and curry leave.
Add grated carrot and stir well.
Add required salt and cook for five minutes.
Carrot poriyal is ready to serve.

Saturday, August 11, 2012

Cauliflower coconut kurma



  This kurma made with coconut masala tastes different. We had it with rice. It can be have with idly / dosa.
  My mom makes this kurma using chicken . I want to make a vegan version , so tried with cauliflower. It tastes same as chicken kurma.
Requirements :
Cauliflower – ½ kg
Onion – 1
Curry leaves – a sprig
Oil – 4 tbs

Masala
Shallots – 15
Ginger – 1’’ piece
Garlic – 6 cloves
Tomato – 3
Coriander seeds – 1tsp
Dry chilly -4
Green chilly - 2
Cinnamon – 1’’ piece
Cloves  - 2
Coconut paste
Grated coconut – 4 tbs
Aniseeds – ½ tsp


Method :
Heat pan , add about 2 tbs of oil, roast cinnamon , cloves ,coriander seeds , ginger , garlic ,  chilles , shallots , curry leaves ,tomato. Ground into a fine paste.
Grind coconut and aniseeds.
Heat oil , sauté onion till translucent.
 Add chopped cauliflower and curry leaves.  Sauté  well .
Add the grounded masala and mix well.
Add required water and salt.
When cauliflower are cooked, add coconut paste allow to cook for another five minutes.
 Cauliflower gravy is ready to serve.
Serve with rice , roti or pulov.


Wednesday, August 8, 2012

Muttai poriyal ( scrambled egg )



  This scrambled egg is how we make in our kongu region. This will a great combo with plain rice. We can have it alone as a snack. It is easy to make. This muttai poriyal is how we make in our kongu region. It is simple without any masala
 Requirements :
Egg   - 4 nos
Shallots – 10 – 15
Curry leaves – a sprig
Green chilly – 5
Pepper powder – 1 tsp ( optional )
Oil -2 tsp
Mustard seeds
Salt to taste


Method :
Heat oil in a pan , add mustard seeds and allow to splutter.
Add chopped onion , green chilles and curry leaves . sauté well.
Add the eggs one by one , by breaking the shells.
Stir continuously.
Add required salt and pepper powder.
Muttai poriyal is ready to serve.
Serve with plain rice.

Valaithandu poriyal ( plantain stem stir fry )



 Plantain stem is rich in fiber which aids in weight reduction. There are many dishes we can make with this plantain stem. Out of them , stirfry is easy and simple to make.
Requirements :
Plantain stem ( chopped ) – 1 cup
Shallots – 6
Green chilly – 2
Curry leaf – a sprig
Oil – 1 tsp
Mustard seeds – ½ tsp
Turmeric powder – a pinch
Salt to taste

Method :
Heat oil in apan , add mustard seeds and allow to splutter.
Add chopped shallots, green chilles , curry leaves and  Sauté well.
Add chopped plantain stem , turmeric powder and salt.
Cook under low flame with closed lid for few minutes.
Serve with plain rice , sambar sadham or curd rice.
Note :
Can add grated coconut before serving.

Drumstick leaves ( MURINGAI KEERAI ) paniyaram



This is another variety of paniyaram. Drumstick leaves is rich in iron. It is good for young girls and lactating mothers. It is easy to make with simple ingredients.
Requirements :
Dosa batter – 2 cup
Drumstick leaves – 1 cup
Ghee – 2 tbs
Oil
Salt to taste
Onion - 1
Green chill – 4
Ginger – 1’’ piece

Method :
Heat ghee in a pan , add finely chopped onion , green chill , ginger and sauté well.
Add drumstick leaves and required salt.
Sauté well till fully cooked.
Mix this mixture to the batter and make paniyaram.

Thakkali paniyaram



  This paniyaram is a colourful one , as we are adding tomato which it abright orange colour. It tastes great ,we can have it as it is no need of any sidedish.
Requirements :
Tomato – 2
Garlic -2 cloves
Ginger – 1 ‘’ piece
Green chilly – 4
Dosa batter – 2 cup

Method :
Grind tomato along with ginger ,garlic and green chilly.
Mix this paste with the batter.

Methi aloo ( potato with fenugreek leaves )



  Methi aloo is a famous sidedish from haryana. It is healthy as well as simple to make. Fenugreek is said to reduce blood cholesterol and aids in weight reduction. This  will be a great combo with roti.
Requirements :
Fenugreek leaves ( chopped ) – a small bunch
Potatoes – ½ kg
Green chilly ( finely chopped ) – 3
Shredded ginger – 1tsp
Oil – 2 tsp
Salt to taste

Method :
Chop potatoes into cubes and cook separately.
Heat oil in a pan , add green chilly and ginger. Sauté well.
Add fenugreek leaves and sauté for few minutes.
Add potato cubes and mix well.
Add required salt and stir well.
Methi aloo is ready is serve.
Note :
 Can add lime juice before serving, which gives a slight sour taste.

Avaraikai ( hyacinth beans ) sadham



  This recipe I watched in a TV show  and had notes in my cook book. I didn’t prepare this for a long time. While browsing through the book  yesterday , I stopped at this and cooked at once. It is easy to make with simple ingredients.
Requirements :
Avaraikai – ½ cup ( chopped )
Onion – 1
Tomato – 1
Ginger garlic paste – ½ tsp
Chilly powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Rice – 1 cup
Coconut milk – ½ cup
Salt to taste


Method :
 Heat oil  in a pan , sauté onion and tomato.
Add ginger garlic paste ,avaraikai , chilly powder, turmeric powder  and allow to cook.
Now add garam masala and coconut milk.
Add rice when the coconut milk mixes well with the veggie.
Add required salt and rice. Sauté well.
Serve hot with raita or papad.
Note :
 Using ghee will enhance the taste.



Keerai paniyaram (Greens spicy Balls )



  Keerai ( greens ) paniyaram is a slight variation of normal kara panniyaram. You can add any greens of your choice. I used sengkeerai to make this keerai paniyaram.
Requirements :
Sengkeerai – 1 cup
Dosa batter – 2 cup
Ginger -  1’’ piece
Green chilly – 6
Salt to taste
Oil – 1tsp


Method :
 Grind ginger and green chilles.
Heat oil , sauté  ginger chilly paste.
Add this to batter.
Add chopped keerai , salt to taste.
Mix well and make paniyaram.
Serve with chutney.

Monday, August 6, 2012

Mint tomato chutney without coconut



  This chutney is a combination of tomato and mint leaves. Mint aids in digestion and acts as mouth freshner. Tomato is rich in vitamins.
Requirements :
Mint leaves – a handful
Tomato – 2
Oil – 2tsp
Dry chilly – 5
Roasted Bengal gram – 4 tbsp
Cumin – a pinch
Pepper – 4 corns

Method :
 Heat oil , add cumin , pepper dry chilly.
Add tomato and mint leaves , sauté well.
Grind along with roasted bengal gram and required salt.
Serve with dosa / idly.