Friday, July 20, 2012

Panner Chettinad

 This recipe I read in a book . It  is easy to make. It tastes different from other panner recipes. As the masalas are freshly ground , it gives a unique taste to the dish.
 Panner ( Indian cottage cheese ) is good source of protein and rich source of calcium.
Requirements :
Panner  - 200 g
Onion – 1
Tomato – 2
Ginger garlic paste – 2tsp
Turmeric powder – ½ tsp
Butter / oil – 1 tbs
To grind :
Red chilly -  6
Coriander seeds ( dhania ) – 2 tbs
Fennel seeds – 1 tsp
Cloves -  3
Cinnamon – 1’’ piece
Pepper corns – 6
Poppy seeds – 1 tsp
Grated coconut – 4 tbs
Cashew nuts – 5

Method :
 Heat a pan and dry roast all the ingredients in to grind . grind into a fine paste.
 Heat butter , add bay leaf ,  onion, ginger garlic paste and sauté well till translucent.
Add chopped tomatoes and sauté well till they are fully mashed.
Add the grounded masala and sauté well till the raw smell leaves.
Add turmeric powder and a cup of water and allow boiling.
Add required salt and cubed panner.
Allow to cook for few minutes.
Garnish with curry leaves.
Serve with roti / rice.
Notes :
Tomato puree can be used instead of tomato.
Panner can be deep fried and added to gravy.

Mint Tomato Chutney

  This chutney my mom makes without using coconut. It is easy to make.It is the healthier option for those who don't want to use coconut.
Ingredients :
 Mint leaves – 1 cup
Tomato -  4
Red chilly – 5
Roasted gram dhal – 4 tbs
Cumin – ½ tsp
Pepper corns - 4
Salt as required
Oil – 1 tsp

Method :
 Heat oil in a pan , add chilli , cumin , pepper, mint leaves and sauté well.
Add chopped tomatoes and sauté for two minutes.
When it cools, grind into a fine paste along with roasted gram dhal, salt and required water ( according to consistency of chutney ).
This chutney will be best combo with idly , dosa and roti.
Note :

Linking to:
                     South IndianCooking - Series # 1 @ Anu's Healthy Kitchen

Beetroot chutney

Beet root is rich source of folate. Rich  in potassium. Beetroot chutney can be taken with idly , dosa and roti.
Requirements :
 Beetroot (chopped) – 1 cup
Red chili – 5
Urad dhal – 1 tsp
Tamarind – marble size
Coconut – 2 tbs
Cumin – ½ tsp
Pepper corns – 5
Salt to taste

Method :
Heat oil in a pan , add cumin , pepper , red chili and beetroot. Sauté well.
Grind along with coconut, tamarind and required water.
Add tempering if required.
Beetroot chutney is ready to serve.
Note :
 Tempering can be added.

200 th post and Sesame balls ( Ellurandai )

     I am proud to say that this is my 200th post. So lets post a sweet dish.
  Sesame seeds ( ellu ) is rich in iron. It is good for young girls. In this I used peanuts too , as sesame has bitterness .
Requirements :
 Sesame seeds – 1 cup
Peanuts ( groundnuts ) – 1 cup
Jaggery ( palm sugar ) – 1 cup

Method :
 Dry roast the sesame seeds till the spluttering seize.
Dry roast the peanuts and remove the skin.
Grind sesame seeds, peanuts and jaggery together.
Make into small balls.
Allow to dry for half an hour and store in air tight container.

Tuesday, July 17, 2012

Kathari mochai karakulambu (Eggplant N field bean gravy)

    Field bean is rich in protein. Eggplant with field bean will be a great combination. This gravy will be in the menu for many special occasions.
 Brinjal - 1 cup
Field bean - 1 cup
Pearl onion – 10
Tomato – 1
Garlic – 4
Tamarind paste – 2 tbs
Chilly powder – 1 tbs
Coriander powder – 1 tbs
To grind:
Grated coconut – 4 tbs
Cumin – ½ tsp
Aniseed – ½ tsp

Boil field bean.
Heat oil   , add mustard seeds and wait till it splutters.
Add pearl onions , curry leaves, garlic and sauté well.
Add chopped brinjal , chilly powder , coriander powder and sauté well.
Add cooked field bean and add required water and allow to cook with closed lid.
Add tamarind paste mixed with a cup of water and allow boil till raw smell leaves.
Add the coconut paste and allow to boil for five minutes.
Gravy is ready to serve.

Tomato gravy (Thakali kulambu)

  This kulambu is unique to kongu region.  This  recipe is passing through  generations. This kulambu is best combo with idly and dosa . My  mom makes this often . This is one of my mom’s signature recipe.  Everyone will fall for its taste. This is my 100 th post. I am  happy that my favorite recipe being my 100th post.

Requirements :
Tomato – 6
Onion -1
Dry chili – 4
Coconut – ½ cup
Roasted gram dhal – ¼ tsp
Masala :
Coriander seed – ½ tsp
Cumin – ¼ tsp
Cinnamon – 2’’ piece
Cloves -2
Aniseed – ½ tsp
Poppy seed – ½ tsp
Seasoning :
Mustard seeds
Curry leaves
Method :
Heat oil in a kadai , add coriander seed , cumin, aniseed , cloves ,poppy seed allow to splutter.
Now add dry chili and tomato.
Sauté in low flame for  about five minutes.
Grind along with coconut and roasted gram dhal.
Heat oil , add oil followed by mustard seeds , onion and curry leaves.
Add the grounded mixture as well as required water and salt.
Allow to boil for ten minutes.
Gravy is ready to serve.
Whenever I make this gravy I will be clouded with thoughts of my grandma.

Aloo matter stew ( potato n peas stew)

 This is a mild spiced stew and easy to make. Best combo with appam , idiyapam and roti. In this i used sprouted peas to make this stew.
Requirements :
Potato ( boiled ) – 1 cup
Peas sprouts (boiled ) – 1 cup
Coconut milk – 2 cup
To grind :
Onion – 1
Green chilly – 5
Garlic – 4 cloves
Cloves – 2
Cinnamon – 2 “ piece
Aniseeds – ½ tsp

Method :
Heat oil and sauté cubed potato and peas .
Add the grounded paste , stir well till masala coats on potato.
Add coconut milk and cook in simmer for ten minutes.

Potato kurma / korma

 Potato is widely used  all over the world. Although , potatoes are rich source of carbohydrates; many likes it because of its taste and richness.
  We can make lots of dishes with potatoes. This is my all time favorite with mom makes this frequently.

Requirements :
Potatoes(boiled) – 3
Onion    -  1
Tomato   -  2
Chilly powder – 1 tbs
Coriander powder -1 tbs

For seasoning
  Oil   - 1 tbs
Mustard seeds  - ½ tsp
Blackgram dhal  - ½ tsp
Bengalgram dhal – ½ tsp
Curry leaves  - few

To grind :
Ginger  - 1 “ piece
Garlic  - 4 cloves
Cloves  - 2
Cinnamon  - 2” piece

Coconut paste  - Ground two table spoon of grated coconut with 1 tbsroasted Bengal gram , ½ tsp of aniseed and khuskhus.

Method :
  Heat oil in a kadai, add the seasoning , followed by grounded masala and sauté for few minutes.
Add sliced tomatoes, stir well till it is fully smashed.
Add smashed potatoes, chilly powder, coriander powder and ½ a cup of water.
Add  grounded coconut paste , when the raw smell leaves.
When the kurma boils, take off from flame.
Garnish with coriander leaves.
Serve hot with idly , dosa, roti / puri.

Drumstick (murungaikai) porichakulambu

 This recipe I followed from chef dhamu. It tastes great with rice dosa.
Drumstick – 3 nos
Pearl onion- a hand full
Tomato -200 gm
Turmeric powder- ½ tsp
Red chilly powder -2tsp
 Coriander powder-2 tsp
Garlic-5 clove
Tamarind paste-2 tbsp
Coconut paste-1 tbsp
For seasoning:
Oil -2 tbsp
Mustard seed- 1 tsp
 Dry chilly -2 nos
Curry leaves-2 sprig

In a pan heat oil, add mustard seed, dry chilly, and curry leaves.
Then add onion, tomato and garlic. sauté it
Add chopped drumstick, red chilly powder, coriander powder and turmeric powder.
Sauté few minute.
Add half cup of water and allow to cook.
 Then add the tamarind paste in one cup of water. Allow to simmer it.
Add required salt.
Add coconut paste and allow boiling few minutes.
Serve hot with idly, dosai and rice.

Araithu vita sambar

Red gram dhal-100gm
Radish -1 no
Tomato-1 no
Tamarind –a lime size
Castor oil -1 tsp
Asafoetida-a pinch
Fenugreek seeds-1 tsp
Cumin seeds- ¾ tsp
Turmeric powder- ¾ tsp
Sambar powder- 1 ½ tsp
 Oil- 3 tsp
Salt – to taste
Fresh coriander leaves- ¼ bunch
For seasoning:
Mustard seeds- ¼ tsp
Black gram dhal- ¼ tsp
Fenugreek seeds- ¼ tsp
Curry leaves-3sprig
Small onion- 10 nos
Fry and grind:
Garlic -2nos
Grated coconut-2 tbsp
Cumin seeds- ½ tsp
(Using oil to fry the above ingredients)

Soak a lime size tamarind for ½ hour and then extract the juice out of it.
Cook the dhal with turmeric powder, asafoetida, cumin seeds, castor oil and fenugreek seeds. Mix it and mashed it finally.
Cook the radish and the tomato. Grind the above ingredients.
Vegetables cook add the sambar powder and tamarind juice. allow to simmer it 
Raw smell is reduce add dhal and salt .cook some more minutes.
Grinded paste will add at last and simmer it.
Heat oil in a pan and season the above ingredients.
 Serve garnished with coriander leaves.

Pudalangai paal kulambu (snake gourd gravy )

 This I learnt from my mom. This veggie gets its name from its appearance resembling snake. It contains more water content as other gourd vegetables.
Requirements :
  Snake gourd ( chopped ) -  2 cup
Shallots – 10
Green chilly – 5
Curry leaves
Boiled milk – ½ cup
Oil – 1tsp
Mustard seeds -1/2 tsp
Cumin seeds – ½ tsp
Pepper corns – 6

Method :
 Heat oil in a pan , add mustard seeds , cumin , pepper and let it splutter.
Add shallots , green chili , curry leaves and sauté till translucent.
Add chopped snake gourd and sauté well.
Add half a cup of water and required salt.
Close the lid and cook in simmer for ten minutes.
Take off from the flame and blend .
Mix boiled milk and serve.
Serve with plain rice.

Peergangai thol chutney (Ridge gourd peels dip )

 This chutney my mom used to make. In this veggie its skin too didn’t wasted. No one can find it is made with peels. It contains more fiber.
Requirements :
 Ridge gourd peels – ½ cup
Red chili – 5
Urad dhal – 1tsp
Cumin – ½ tsp
Pepper corns -5
Tamarind – marble size
Grated coconut – ½ cup
Curry leaves – 1 sprig
Oil – 1tsp
Salt to taste

Method :
Heat oil in a pan , add urad dhal , cumin , pepper , chilly , skin peels , curry leaves and sauté well.
When it cools , grind along with coconut , salt and little water.
Tempering is not needed.

Valaithandu ( Plantain / Banana stem ) chutney

There are many varities of chutneys ( Dip). Chutneys can be made with pulses , fruit and vegetables. Banana tree is the only tree whose all the parts are used like flower , stem , raw banana , fruit and leaf for eating food. This chutney I had made it with the stem. 
 Banana stem is said to cure kidney stones. If we take the juice of banana stem juice regularly for about 45 days , it dissolves the kidney stones.
Requirements :
Banana stem ( chopped ) – ½ cup
Shallots – 4
Garlic – 4 cloves
Ginger -  1 “ piece
Green chilly - 4
Tomato – 1
Tamarind paste – ¼ tsp
Coconut – 1 cup
Mustard seeds
Curry leaves

Method :
 Heat oil in a pan add banana stem , green chilly ,tomato and sauté well .
Grind the above along with ginger ,garlic , tamarind pulp and coconut.
Add the required salt and mix well.
Add the tempering before serving,
Serve with steaming idly / dosa.
Note : no one will find it is made of plantain stem.

Linking to:
                     South IndianCooking - Series # 1 @ Anu's Healthy Kitchen

Monday, July 16, 2012

Corn pulov

  Corn pulov will be the best recipe for lunchbox. If we have fresh corn or frozen corn in hand it will be easy to make. Corn (maize ) is good source of potassium and useful source of  phosphorous, iron and thiamine. corn is used to produce corn flakes , corn meal and corn flour. It is used world wide.
Corn – 1 cup
Basmati Rice – 1 cup
Coconut milk – 2 cup
Oil / butter – 2 tbs
Mint leaves – ½ bunch
Coriander leaves – ½ bunch
Bay leaf -1
Onion – 1
Garam masala – 1 tbs
To grind :
Ginger – 1’’ piece
Garlic – 6 cloves
Green chilli – 8
Grated coconut – 2 tbs
Cashew nuts – 10
Coriander leaves

Method :
 Cook the corn separately.
Grind the togrind ingredients to a fine paste.
Heat butter , add bay leaf , cinnamon , cloves , ginger garlic paste, onion and sauté well till translucent.
Add the grounded masala and sauté till raw smell leaves.
Add cooked corn and mix well.
Add rice and sauté well.
Add coconut milk and required salt.
Allow to cook for two whistles.
Corn pulov is ready to serve.
garnish with fried cashews.
Serve with raita.
sending to spotlight - rice / roti

Saturday, July 14, 2012

Chaat masala

Slightly roasted coriander seeds- 1cup
Red chillies (roasted)- 1 cup
Roasted cumin seeds- 1 cup
Dry mango powder (Amchur)- 1 cup
 Black pepper corns-3 tbsps
 Salt- 1 cup
Black salt -3 tbsps
Powder all the ingredients together in a grinder.
Store in an airtight container.
Use as required.

Homemade Spices :Store To Bowl
Esho-Bosho-Aahare : 20th Feb-20th Apr 

Friday, July 13, 2012

Ellu sadam ( sesame rice ) and making of ellu podi

   Sesame seeds are rich source of iron. Although , it tastes bitter it is good for healthy bones. This rice is easy to make within minutes if we have the podi ( mixture ) in hand.
 Ellu podi
  Making this podi is a easy process with the available ingredients in our home.
Requirements :
 Sesame seeds – 4 tbsp
Dry chilli – 5
Curry leaves
Cumin – ¼ tsp
Pepper corns – ¼ tsp
Salt to taste
Method :
 Dry roast the above ingredients and ground into a fine powder.
Ellu sadam
This rice is simple by mixing the podi with rice.
Requirements :
Cooked rice – 1 cup
Ellu podi  - 1 tbs
Curry leaves
Sesame oil – 1 tbs
Mustard seeds – ¼ tsp

Method :
 Heat oil in a pan , add mustard seeds  , when it splutters add curry leaves and rice . stir well and take off from flame.
 Add ellu podi and mix well.
Serve hot.
Note : if you won’t like bitterness can reduce the amount of mixture used to rice.

Thursday, July 12, 2012

Sambar podi

Dried red chilly-12 nos
Coriander seeds-1 tsp
Cumin seeds-1tsp
Aniseed -1tsp
Fenugreek seeds- ¼ tsp
Virali Turmeric -4 nos
Dried Curry leaves-3 sprig


Fry the above ingredients without oil.
Fry the entire ingredient in separately.
 The entire ingredients have different cooking temperature.
ground into fine powder and store in air tight container.
used in making sambhar. it can be used in vegetable stir fry.

Homemade Spices :Store To Bowl
Esho-Bosho-Aahare : 20th Feb-20th Apr