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

Water

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 :

 Roasted tuvar dhal can be used instead of gram dhal.
http://cooksjoy.com/blog/2012/06/kitchen-chronicles-only-vegan-event-announcement.html

http://www.ohtastensee.com/2012/07/01/announcing-serve-it-series-serve-it-blended/

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

Oil

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 200^th 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.

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.

Requirements:

 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

Method:

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 :

Oil

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.

Garnish with coriander leaves.


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





 


http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html
http://riappyayan.blogspot.in/2012/01/announcement-of-my-event-spotlight.html

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 dosa.my 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.

Ingredient:

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

Method:

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

Ingredients:

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)

Method:

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.

Serve with plain rice, idly / dosa.





http://www.ohtastensee.com/2012/07/01/announcing-serve-it-series-serve-it-blended/



http://www.sizzlingtastebuds.com/2012/06/hosting-walk-through-memory-lane-wtml.html


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

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

Oil

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.



http://krithiskitchen.blogspot.in/2012/06/announcing-serve-it-series-serve-it.html


http://www.sizzlingtastebuds.com/2012/06/hosting-walk-through-memory-lane-wtml.html




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


http://anuzhealthykitchen.blogspot.com/2012/07/south-indian-kitchen-series-event-1.html

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.

Requirements:

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

Mint

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

Chaat masala

Ingredients

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

Method

Powder all the ingredients together in a grinder.

Store in an airtight container.

Use as required.

 @ eshobosho

Homemade Spices :Store To Bowl

Esho-Bosho-Aahare : 20th Feb-20th Apr

 

http://www.jagrutidhanecha.com/2012/07/announcing-event-grind-your-cooking.html 

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.