Latest Recipes

• Inji Thuvayal Recipe | Ginger Thuvayal Recipe
• Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe
• Kadhai Paneer Recipe
• Easy Kuzhi Paniyaram Recipe
• Capsicum Masala Rice Recipe
• Easy Mint Rice Recipe
• Easy Pepper Jeera Adai Recipe
• Aloo Channa Pulav Recipe
• Thenga Poli Recipe
• Paruppu Poli Recipe
• Spicy Masala Sambar Recipe
• Mixed Paruppu Chutney Recipe
• Vegetable Oats Dosa Recipe
• Kothavarangai Paruppu Usili Recipe
• Instant Vegetable Rice Recipe

• Inji Thuvayal Recipe | Ginger Thuvayal Recipe

  August 08, 2012 By: admin Category: Chutney/Thokku & podi

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  Ingredients:

  Urad dhal – 4 tsp

  Ginger – 2 tsp finely chopped

  Dry red chilli – 4 nos

  Grated Coconut – 2 tbspn

  Tamarind – small lemon

  Curry leaves – hand full

  Salt – to taste

  Oil – 2 tsp

  Asafoetida – a pinch

  Method:

  1. Take a tawa, add oil and roast urad dhal and dry red chilli and keep it aside.

  2. In the same tawa, add chopped ginger and keep it aside.

  3. Let all the fried items cool off and get them ground adding coconut, curry leaves, tamarind, salt and asafoetida.

  4. Add little water and make it into a chutney consistency.

  Mix this thuvayal with hot rice and serve with a vathal. It also goes well with a curd rice.

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  Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe

  August 08, 2012 By: admin Category: Chutney/Thokku & podi, Sambar/Gravy

  
  

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  Ingredients:

  Curry leaves – 2 hand full

  Urad dhal – 3 tsp

  Pepper – 1 tsp

  Dry Red Chili – 2-3 based on taste

  Tamarind – 1 lemon size

  Turmeric powder – 1/2 tsp

  Asafoetida – 1/4 tsp

  Salt – to taste

  Gingelly Oil – 3-4 tbspn

  Mustard – 1 tsp

  Method:

  1. Take a tawa, add 2 tsp oil and fry urad dhal, dry chilli, pepper and curry leaves.

  2. Fry until fresh aroma spreads from the urad and curry leaves (leave until the leaves dry do not over heat)

  3. Ground the fried items to a fine paste adding a little water.

  4. Prepare a thick tamarind extract and add asafoetida, turmeric and the ground paste and mix well.

  5. Keep a thick bottomed vessel and add 3 tbspn oil and let mustard splutter.

  6. Now add the tamarind and curry leaves mixture.

  7. Finally add salt and let it boil until oil suspends and the gravy becomes thick.

  Store the karuveppilai milagu kuzhambu in a dry container. Add it to hot rice, add some gingelly oil and a pinch of salt and eat with a vathal or papadam.

  This is a best dish especially during winter and rainy season

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  Kadhai Paneer Recipe

  November 30, 2011 By: admin Category: Sidedish

  
  

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  Kadhai or Kadai Paneer Recipe

  Ingredients:

  Paneer – 2 cup paneer cut into cubes

  Green Capsicum – 1 medium sized

  Red Capsicum – 1

  Tomatoes – 3

  Green Chilli – 1 (according to taste)

  Ginger – 1/2 inch piece

  Garlic – -5 pods

  Cumin Seeds – 1/2 tsp for seasoning

  Oil – 3 tbspn

  Masala Powders:

  Turmeric Powder – 1/2 tsp

  Coriander Powder – 1 1/2 tsp

  Red Chili powder – 1 tsp

  Kasturi Methi or Fenugreek leaves or Vendaya Elai – 1/4 cup

  Salt – as required

  Procedure:

  1. Ground the tomatoes, green chili, ginger and garlic together into a fine paste and keep it aside.

  2. Heat oil in a pan or kadhai and add the paneer cubes and fry for 3-4 mins.

  3. Remove the paneer cubes and add both the capsicum that is chopped into cubes and fry for 2-3 mins.

  4. Remove from oil and add cumin seeds to the oil left over in the pan.

  5. Now add the ground tomato-ginger-garlic-chili paste and saute.

  6. Add turmeric, chili, coriander powder and mix well.

  7. Add the chopped Kasturi Methi or dried fenugreek leaves and mix well.

  8. Add required salt and add the fried paneer and the capsicum.

  9. Mix well and add little water if needed and leave for 2 mins.

  Garnish with fresh coriander leaves and serve hot.

  Kadhai Paneer is ready to be served with Chapatis or rotis. A colorful healthy and tasty dish that will be appealing even for the kids.

  Note: You can also add onions and other spices like clove, cinnamon, bay leaves and a pinch of orange color if you wish to give it a hot and spicy look.

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  Easy Kuzhi Paniyaram Recipe

  July 27, 2011 By: admin Category: Breakfast/Easy tiffin, Snacks

  
  

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  Ingredients:

  Idli or Dosa batter – 1 cup (Thick)

  Seasoning:

  Onion – 1 finely chopped

  Green Chilli – 1 or 2 based on taste

  Channa dhal – 1 tbspn

  Toor Dhal – 1 tbspn

  Mustard – 1 tsp

  Oil – 1 1/2 tbspn

  Asafoetida – a pinch

  Salt – to taste

  Curry and coriander leaves

  

  Easy Kuzhi Paniyaram Recipe

  Method:

  1. Take a tawa or pan or kadai, heat oil and add mustard seeds

  2. Allow it to splutter and add toor, channa dhals and saute

  3. Add chopped onion and the green chillies and add a pinch of asafoetida

  4. Let the onion turn pale pink, add salt and add the curry and coriander leaves and turn off the stove

  5. Add this to the batter that is ready

  6. Now take the Kuzhi Paniyaram Chatti or the pan, heat it and grease them with drop of oil in each kuzhi (hole)

  7. With a small spoon, take smaller quantities and pour to the kuzhi and add oil to each one separately

  8. When you see the bottom portion turning golden, slowly turn the paniyaram to the other side and similarly add drop of oil

  9. Remove from stove when both sides turn golden brown

  Simple and easy way to prepare a evening snack that will also be filling. This is also a best method as oil usage is less and can be done with the ingredients at home.

  Serve hot with Coconut Chutney or any chutney.

  Comment (1)

  Capsicum Masala Rice Recipe

  March 10, 2011 By: admin Category: Variety Rice

  
  

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  Ingredients:

  Capsicum – 4-5 nos (Can take all colors also)

  Rice – 1 cup

  Water for cooking rice – 2 cups (as required)

  Onion – 2 nos

  Garlic – 5-6 cloves

  Tomato – 2 medium sized

  Turmeric powder – 1/4 tsp

  Red Chili powder – 2 tsp

  Coriander powder – 2 tsp

  Garam Masala – 1/2 tsp

  Mustard – 1 tsp

  Oil – 3 tsp

  Salt – to taste

  

  Capsicum Masala Rice

  Method:

  1. Heat oil in a pan add mustard and allow it to splutter.

  2. Add sliced onion, garlic and chopped tomato and fry until raw flavor fades.

  3 . Now add the rice (soak in water for 10-15 mins) and fry in that oil mixed onions.

  4. Add chili powder, coriander powder, garam masala, turmeric powder and salt and finally add water.

  5. Pressure cook the rice and keep it aside. It will look like plain masala rice.

  6. Now take a tawa, add little oil and add the sliced capsicum and add a pinch of salt.

  7. Saute for few mins and add this to the cooked masala rice and mix well.

  Serve hot with little ghee and corinader leaves.

  Comment (1)

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