August 29, 2009 By: admin Category: Sambar/Gravy
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Pasi parupu or moong dhal or payatham paruppu – 1 cup
Tomato – 2
Onion – 2
Green Chilli – 2
Turmeric powder – a pinch
Tamarind – a small lemon size
Chilli powder – 1 tsp
Salt – to taste
Oil – 2tsp
Mustard – 1/2 tsp
Method:
1. Cook the moong dhal or pasi paruppu adding water and turmeric. Keep it aside.
2. Keep onion and tomatoes finely chopped.
3. Extract juice from tamarind adding water.
4. Slice the green chilli and keep it ready.
5. Now take a pan or bowl, heat oil, add mustard and allow it to splatter.
6. Now add the chopped onion, tomato and the sliced green chilli and fry for few mins.
7. Now add the tamarind juice and add the chilli powder, salt and mix well.
8. Allow it to boil and then add the cooked pasi paruppu or moong dhal.
9. Mix well and allow it to boil and finally garnish with fresh coriander leaves.
Pasi Parupu Sambar
This pasi parupu sambar is the best side dish for dosa and idli. It can also be served with rice.
No Comments →
August 28, 2009 By: admin Category: Sambar/Gravy
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Tamarind – small lemon size
Thick butter milk(slightly sour) – 150 ml or 1 glass
Ladies finger – cut into 1 inch pieces
Mustard – 1/2 tsp
Curry leaves – to garnish
Salt – to taste
For Masala:
Dry Red chillies – 6
Urad dhal – 2 tablespoon
Fenugreek – 1 tsp
Asafoetida – a pinch
Grated coconunt – 1/2 cup
coconut oil – 2 tsp
Method:
1. Take a tawa, heat 1 tsp coconut oil and fry the masala ingredients except coconut.
2. Allow it to cool and get them grinded along with coconut adding little water.
3. Extract thick juice from tamarind adding little water.
4. Take a thick bottomed vessel and add the tamarind juice and salt and allow it to boil.
5. Now add the ladies finger and allow it to cook.
6. When half cooked, add the paste and stir well.
7. After 5 mins, add the butter milk and boil for just 4-5 mins and turn off the stove.
8. Heat 1 tsp coconut oil and add mustard and curry leaves and season it over the prepared kuzhambu.
Puli Kuzhambu
This is a traditional recipe that goes very well when served with parupu usili, chepan kizhangu fry and vazhaikai poriyal.
No Comments →
August 23, 2009 By: admin Category: Festives & Sweets, Snacks
Susbcribe and Receive Indian Recipes in Email (1 per day)
During Sri Ganesh Chaturthi, we also prepare this Kondai Kadalai or channa or garbanzo beans sundal and offer it to God.
Ingredients:
Kondai Kadalai or Garbanzo beans or channa (white) – 1 cup
Coconut scrapings – 3 tsp
Mustard – 1/2 tsp
Oil – 1 tsp
Red chilli – 2 – 3
Curry and coriander leaves – to garnish
Salt – as required
Method:
1. Wash and soak the channa or kondai kadalai in water overnight.
2. Steam cook it adding water and salt.
3. Now take a tawa, heat oil and add mustard and allow it to pop.
4. Now add the red chilli and curry and coriander leaves.
5. Add the cooked kondai kadalai or channa and mix well.
6. Finally add the coconut scrapings and turn off the stove.
Channa or kondai kadalai sundal
Kondai kadalai sundal or Channa sundal is ready.
No Comments →
August 23, 2009 By: admin Category: Festives & Sweets
Susbcribe and Receive Indian Recipes in Email (1 per day)
Kozhukattai or Moodak Recipe is the special dish for Ganesh Chaturthi
Ingredients:
Rice flour – 2 cup
Water – 1 1/2 cup
Cardamom powder – 1/4 tsp
Coconut – 1 cup
Jaggery – 1/2 cup
oil – 2 tsp
Method:
1. Take little water in a tawa, heat it and add the powdered jagerry.
2. Once jaggery melts and add the coconut and mix well.
3. When it thickens add cardamom powder and turn off the stove.
Poornam or the sweet stuffing is ready.
4. Heat 1 1/2 cup water and add a pinch of salt and 2 tsp oil to it.
5. When water starts boiling, add the rice flour and mix well.
6. Allow the recently mixed rice flour to cool down a bit and start making small cups and fill the poornam inside and close the corners.
Note: You can either close it sidewise or in the top. Just check out both ways in the pics.
Kozhukattai closed side-wise
Moodak (closed at the top) specially for Ganesh Chaturthi
7. Steam cook the prepared kozhukattai for min 7-10 mins and kozhukattai is ready.
No Comments →
August 20, 2009 By: admin Category: Breakfast/Easy tiffin
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Unpolished Rice – 2 cup
Coconut milk – 1 cup
Ginger – small piece
Green Chilli – 3
Murungai Keerai or drum stick leaves – 2 cup
Coconut oil – 2 tablespoon
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Raw Ground nut or peanut – 1/2 cup
Asafoetida – a pinch
Grated Carrot – 1 cup
Salt – to taste
Water – 1/2 cup
Method:
1. Break the rice to rava consistency in the mixie.
2. Grind ginger (peel off skin) and green chilli to a fine paste.
3. Now take a thick bottom pan, heat coconut oil and add mustard, urad dhal and groundnut and saute.
4. Add asafoetida, ginger-chilli paste, cleaned drumstick leaves and saute.
5. Now add the grated carrot and allow it to cook for few seconds and add half cup water and coconut milk. Allow it to boil.
6. Add broken rice and mix well and add salt and allow it to cook for few mins.
7. When the mixture thickens turn off the stove and allow it to cool.
8. Now make small kozhukattai’s and steam cook it.
Our Murungai keerai Kozhukattai is ready.
Murungai Keerai Carrot Kozhukattai
Note: Unpolished rice is rich in fibre, protein and B-complex. Drumstick leaves are very good for anemic people. Hence you serve your family with a healthy balanced diet.
No Comments →
