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• Easy Kuzhi Paniyaram Recipe
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• Easy Mint Rice Recipe
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• 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

• Kalan Recipe

  September 01, 2009 By: admin Category: Festives & Sweets, Sambar/Gravy

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  Ingredients:

  Chopped Yam or senai or elephant foot – ½ cup

  Small raw banana – 1no

  Green chillies – 3

  Curd – 2 cups

  Grated coconut – 1 cup

  Jeera – ½ tsp

  Pepper powder – 1tsp

  Water – 1cup

  Turmeric – ¼ tsp

  Salt – to taste

  Fenugreek powder (fry and powder) – ½ tsp

  Ghee – 3 tsp

  Dry red chilli – 2

  Mustard – 1 tsp

  Curry leaves – to garnish

  Method:

  1. Remove the skin of the plantain and cut it into small pieces.

  2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

  3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

  4. Add the turmeric powder and salt and stir well.

  5. When the water dries, add 1tsp ghee.

  6. Pour the curd and mix well. Cook in low flame.

  7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

  8. Season with mustard, red chillies and curry leaves in ghee.

  Ingredients:

  Chopped Yam or senai or elephant foot – ½ cup

  Small raw banana – 1no

  Green chillies – 3

  Curd – 2 cups

  Grated coconut – 1 cup

  Jeera – ½ tsp

  Pepper powder – 1tsp

  Water – 1cup

  Turmeric – ¼ tsp

  Salt – to taste

  Fenugreek powder (fry and powder) – ½ tsp

  Ghee – 3 tsp

  Dry red chilli – 2

  Mustard – 1 tsp

  Curry leaves – to garnish

  Method:

  1. Remove the skin of the plantain and cut it into small pieces.

  2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

  3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

  4. Add the turmeric powder and salt and stir well.

  5. When the water dries, add 1tsp ghee.

  6. Pour the curd and mix well. Cook in low flame.

  7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

  8. Season with mustard, red chillies and curry leaves in ghee.

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  Chakka Pradhaman Recipe

  August 31, 2009 By: admin Category: Festives & Sweets

  
  

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  Chakka pradhaman or Jackfruit payasam is a tasty kheer that is prepared by Keralits for Onam.

  Ingredients:

  Chakka or jack fruit or pala pazham – 2 cup after removing the seeds and cleaning

  Jaggery – 2 cups

  Grated Coconut – 2 cups

  Ghee – 2 tsp

  Cardamom – 2

  Method:

  1. Steam cook the jack fruit and get it grinded like a jam without adding water.

  2. Grind the coconut and extract the first milk and keep it aside.

  3. Similarly, extract the second and third milk and keep them.

  4. Take equal quantity of jaggery and add the third concentrated milk and heat it.

  5. Filter it to another vessel leaving behind the dust from jaggery and add the paste.

  6. Now add ghee and mix well.

  7. Add the second concentrated coconut milk to the heating paste, jaggery and ghee mixture and stir well.

  9. Keep stirring in order to prevent the coconut milk from curdling.

  10. Turn off the stove when the mixture starts thickening and finally add the first concentrated coconut milk. Stir well and add ground cardamom.

  11. Season with little coconut fried in ghee(optional).

  

  Chakka Pradhaman

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  Pasi Parupu Sambar Recipe

  August 29, 2009 By: admin Category: Sambar/Gravy

  
  

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  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.

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  Puli Kuzhambu Recipe

  August 28, 2009 By: admin Category: Sambar/Gravy

  
  

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  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.

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  Sri Ganesh Chaturthi: Kondai Kadalai Sundal Recipe

  August 23, 2009 By: admin Category: Festives & Sweets, Snacks

  
  

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  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.

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