Beetroot pachadi

Beetroot pachadi

Pachadi can be prepared with many type of vegetables.

Ingredients:

• Grated beetroot -2medium size
• Turmeric powder -1/4th tsp
• Curd - 1cup
• Water
• Salt : as needed
• Seasoning:
• Mustard seeds -1 tsp
• Curry leaves -2 sprig
• Redchilles-2
• Oil

For Grinding:

• Grated coconut -1 cup
• Green chillies - 3-4nos
• Ginger - 1/2 inch piece
• Cumin seeds / jeerakam -1/4 tsp
• Water

Method :

Clean the beetroot, grate it  and keep aside.

In a pan cook add 1tsp of oil saute the grated beetroot with salt, turmeric powder

Add 5 tbsp water with lid closed and cook saute in between.

Meanwhile in a mixer, grind 1/4tsp cumin seeds, grated coconut, ginger and green chillies into a paste form by adding water.

Once the beetroot is cooked (softened) well,

Add the grinded paste to the pan and saute it well.

Cook the ingredients for another 5 minutes in medium flame till water dries off.

Beat the curd in a bowl using spoon & add the beaten curd to the pan and warm it (don't allow it to boil).

Turn off the flame once it starts to boil .

Splutter mustard seeds  with oil,  curryleaves,redchilles

Pour it to pachadi........

Plaintain Peel Thoran/ Plaintain Thol Poriyal

 This is a simple and healthy Side dish

Ingredients:

Plantain peels/Plaintain thol - as many as required
Turmeric powder - 1/2 tsp
Salt
Freshly scraped coconut - 1/4 cup
Oil - 1 tsp
Onion-1
Chilli powder-1/4tsp
whole Moong Dhall cooked -1 cup
Mustard seeds - 1/2 tsp
Split urad dal - 1/2 tsp

Method:

• Wash the plantain peels well.
• Discard the top and the tail end of the peels
• Chop the peels into tiny pieces.
• Cook  plaintain peels /thol with tumeric powder in the pressure cooker for 2 whistles  or until well cooked.
• Heat oil in a kadai. add mustard seeds and urad dal.add Onion salute it well. add chilli powder , add the cooked peels and salt. Stir well.
• Add the scraped coconut.
• Mix well and remove from heat.

Cooked Moong Dhal

Cooked Thol

Kovakkai- stir fry

Ingredients:

Kovakkai- 3 cups (cut lengthwise )
Onions- 1 large chopped finely
Green chilli-1 chopped finely
Coriander powder- 2 tsp
ginger garlic paste
Chilli powder – 1 tsp or acc to taste
Turmeric powder- ¼ tsp
Salt to taste
Oil- 4 to 5 tsp
For seasoning
Mustard seeds- ¼ tsp
Curry leaves - few

Method:

• Heat oil in a pan add the seasoning items. 
• Add the chopped onion and green chilli and fry till the onions become transparent. 
• Then add the ginger garlic paste and fry till the raw smell disappears. 
• Now add the kovakkai pieces and fry for some time. 
• Add the turmeric, coriander &chilli powders.  
• Add little water , simmer the flame and close it with a lid. 
• Cook till the Kovaikai becomes tender and oil seperates. 
• Garnish with coriander leaves and serve hot with rice.

Hotel Style Vatha Kulambhu

• 

Ingredients:


Dry Manathakkali Vathal/Sundaikkai Vathal - 1 handful
Onion-1 medium size
Tomoto -1 medium size
Tamarind lemon sized ball
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Jaggery-little
Sesame oil 1/2 cup

For Seasoning:


Mustard seeds 2 Spoons
Curry leaves -1
Asafoetida -2 spoons
Chana dal -1 cup
Red chilies -6 numbers
Fenugreek -1/4 spoon
Sesame oil few spoons

For Vatha Kuzhambu masala:

Coconut-5-10 tsp
Urad dal -2tsp
Coriander seeds 5-8 spoon
kaskas-1tsp
Fenugreek seeds 1/2 spoon
Dry red chilies 6
Sesmae oil- few spoons.
Onion-Salute well(optional)
Fry it all ingredients...Separtly and  Grind it to thick batter like consistency and set aside!


Method:

• In a heavy bottomed  pan,add few spoons of oil. 
• Fry the dry vathal(either one 'manathakkali/ sundaikkai).
•  Fry them till they turn to dark brown to black, Set aside.
• In a the same pan, heat remaining oil. add mustard seeds,channadhall,red chillesAsafoetida and curry leaves then add Onions salute well..till golden brown
• Now Add tomoto and chillipowder .....Now add thick tamarind  salt, turmeric powder, jaggery.
•  Cover and cook over medium heat for about 12-15 minutes.
• When the tamarind's raw odour leaves the pan and it starts to consolidate, at this point  add 'vatha kuzhambu masala' and 'fried vathal'!
•  Bring this to boil.
• Again switch to medium heat and cook without lid.
•  Maybe till the raw odour of wet-ground paste is gone.
•  The gravy should really thicken now. 
• Wait till oil shows up on sides and top. Then remove from heat.

Serve warm with plain steamed rice.and appalam 
A spoon full of ghee to go with it..... Heaven! 
Enjoy!

Sending This to   Spice Ur Senses

Sending this to :cooking-goodfood.blogspot.com

Squid/Calamari rings (Indian Style)

Ingredients

Squid/Calamari rings (as many as you want, depending on how many your serving)-if you buy the squid, clean it by removing the insides and the bone and cut them into rings.
Corn flour-4tsp
Plain flour-4 tsp
Rice flour-1tsp
Garam masala powder
Chilli powder
Egg
Salt and pepper to season
Oil
Lemon wedges to serve

Method

• Place the squid rings in a bowl and cover them well with the milk.Place in the fridge for 2 to 3 hours.
• Remove the squid from the fridge 5 to 10 minutes prior to cooking.
• Place Corn flour.plain flour and rice flour of in a large bowl.
• Add garam masala,chilli powder salt pepper powder to taste 
• Heat the oil in a pan to optimum frying temperature, as you would with chips/french fries.
• Dip the rings straight from the milk into your flour mix, shake well and place in the hot frying pan.
• Avoid overcrowding the pan or the temperature of the oil will go down.
• Fry for 2 minutes or until the batter has turned golden, not brown.
• Remove and place on some kitchen paper and serve hot with lemon wedges and chat masala

Drooling already!! Really hope you try these!

Masala/Dal/Paruppu Vadai

Masala/Dal/Paruppu Vadai is cooked at home during festivals and is mostly prepared with Bengal gram . Onion and garlic is also added to make it more tasty (those who don’t like onion, garlic they can avoid using in this).

Ingredients

Bengal gram/kadalai paruppu – 2 cup
Onion – 15 no
Green chilli – 5 no
Fennel seed – 2 tea spoon
Garlic – 4 cloves
Ginger – small piece
Coriander and curry leaves/pudina – few
Salt – as per taste
Oil – for deep frying vadai

Method

• Soak Bengal gram in sufficient water for 4 hours minimum; wash, drain and keep aside; finely chop onion, green chilli, coriander and curry leaves.
• In a mixi jar add green chilli, half of fennel seed, salt and run the mixer for few seconds; now add ginger, garlic and run the mixi for few seconds; do not use water to grind.
• Keep a handful of soaked Bengal gram separately for later use and add the remaining in the same mixi jar; grind it to a coarse paste without water and put it in a bowl.I
• In the same bowl, add separately kept handful of soaked dal, chopped onion, green chilli, coriander/curry leaves, remaining fennel seeds, turmeric and red chilli powder; mix gently
• Heat oil in a pan; when hot take with wet hands small amount of ground mix; shape it like a round, thick, reduce flame to low and put it in hot oil carefully
• You can add more vadais as per the capacity of the oil in the pan; cook in low/moderate flame for few minutes till vada is crisp; the surface also turns golden colour; turn sides in between
• Keep fried vada on kitchen tissue for few minutes to absorb excess oil.

Sending this to :Treat To Eyes : Series-2

Sending this to :Gayathriscookspot

Sending this Recipe to Anyonecancook 

For Beginners,

With minimum amount of time

With less ingredients

Pavakka thokku/bitter guard thokku

Pavakka thokku is quick and easy side dish and goes well with rice and sambar.
I love to have occasionally. Try this  spicy pavakka thokku , you will surely love it and believe me,you will
not feel the bitterness :)

Ingredients
Bitter Gourd/Pavakka- 4 medium
Onion sliced- 1 big one
Tomoto-1
Green chilly- 3
Coconut sliced- a few
Chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Mustard seeds-1tsp
ChannaDhall-1tsp
salt to taste
Curry leaves
oil

Method
Cut bitter gourd into thin slices and mix in all the chilli.turmeric,coriander powder and Salt to  it.

Set this aside for 10minutes.

Heat oil in a pan. Add mustard seeds and channa dhall
then add onions salute well...then Add tomoto and add marinated pavakka to it  then Add Coconut to it
 When the bitter gourd starts changing color to golden brown ....close the lid till cooked.Serve with rice.

Sending this to :Treat To Eyes : Series-2

Chicken Kurma

Ingredients:-

Chicken- 1lb
Onion-1(Medium sized, chopped)
Finely chopped tomoto- 1
Garlic&garlic paste-1tsp
 Oil - 2tbsp
Cinnamon stick -1(of 1")
Saunf(fennel seeds)-1/2 tsp
Clove-2 Turmeric powder-1/4 tsp
Chillipowder-2tsp,
Dhaniya powder-1 tsp
Salt - to taste

Grinding:

Coconut-1/2cup

saunf-little

GreenChilles

Cashew-5

Kaskas-1/4tsp

grind it Nicely

Method:-

• In A Pan add1 tbsp of oil Add a pinch of saunf and whole gram masala then  Saute the onion and then add  garlicand ginger paste
•  Saute until raw smell goes
• Add the chicken along with the fried onions .fry for few minutes till the chicken turns white.
• Then add chilli powder ,coriander powder and turmeric powder and little salt 
• Add Tomotoes cook for 5 t0 10 minutes
• Then add the grounded masala along with required amount of water and salt, allow it to thicken.

Finally garnish it with the Curry leaves& Coriander leaves 

Seppankizhangu fry

Ingredients

Arvi/Seppankizhangu-200gms

Chilli powder-2 tsp

Coriander powder-1 tsp

Rice flour-half tsp

Onion-small Chopped

Turmeric powder-half tsp

Sombu/Fennel seed powder-1 tsp

Salt to taste

Oil to shallow fry

Method

• Cook the Arvi in hot water until it turns firm and soft/pressure cooker 2 whistles
• Peel the skin and chop them into  slices
• Make all the powders, and salt as a mix
• .Heat the oil in a pan,toss the onions and sprinkle the powder then add chopped kizhangu mix the  well ....
• when it slightly brown add Rice flour and salute it welll
• Fry until it turns golden  brown

Aloo Methi

Ingredients:

Potatoes (boiled, peeled and diced)-4
Fenugreek Leaves ( Finelly chopped)-1 cup
Turmeric Powder- ¼ tbsp
Onion- Finelly chopped
Cumin Seeds-¼ tbsp
Red Chili-¼ tbsp
Salt to taste
Oil for cooking





Method:

• Heat oil in a pan and add cumin seeds. Allow it to splutter.add onion saute it welll
• Add salt, red chili  powder and turmeric powder and sauté it for 2 min.
• Immediately add diced potatoes .......when it slightly brown add fenugreek leaves to the above.
•  Stir the contents and cover the pan.(add some cumin powder its optional)
• Let it cook for 5 minutes on medium flame
• Aloo Methi is ready 

Injipuli-Reposting for Event

Injipuli


Check my recipe Injipuli

Chopped Ginger and Green chilles

Add Chilli,corianderpowder

Injipuli

Sending this entry to Healing Food - Ginger Garlic by Sara's corner  started by CookingwithSiri

NOTE:Thanks to Shobana and Savitha for informing me about this Event

Ridge gourd gravy/பீர்கங்காய் கூட்டு

Ingredients:

Ridgegourd/Peerkangai - 1
Onion- 1/2 (chopped fine)
Tomato- 1 big
Green chillies- 4 or 5
Garlic-1-3 cloves
Moong dal - 1 cup
Coconut- 1/4 to 1/2 cup
Jeera seeds - 1 and 1/2 tsp
Red chilli-1
Salt - as reqd

Method:

• Wash and cook moong dal with enough water and turmeric, onions, chillies and add tomatoes .
• You can either steam cook it moong dhall  with Onion,Tomoto,Green Chilli,Garlic and turmeric for 1 whistle in cooker
• Next grind coconut and jeera with some water to a fine paste.
• Meanwhile scrap out the skin off the ridgegourd.(You can  use it to make a thuvayal/chutney.)
• Add to the cooked dhall .Cut the gourd into small pieces and boil it with very little water(if needed) and salt.
• The gourd cooks very fast so don't boil for long and make it mushy.
• Finally add the ground coconut and bring it to a boil.
• Next heat oil in the kadai and splutter mustard seeds, urad dal and jeera ,red chilli,curry leaves. 
• Add salt and mix well.
• Serve it with rice or roti. It tastes just great.

Tamarind Ginger curry / இஞ்சம் புளி

 InjiPuli is one of the items served in Onam./all sadya
The main ingredient in this dish is ginger. Ginger is a medicinal herb a.inji Puli  has a sweet and sour taste.


Ingredients:-
Ginger-finelly chopped
Green chillies-5finelly chopped
Tamarind - lemon size
Chilli powder-1tsp
Coriander powder-1/2tsp
Turmeric powder
 Asofoetida (hing/kayam)-1 pinch
1 piece jaggery grated  according to the taste required
Salt as required
Coconut oil
Curry leaves
Fenugreek  (methi/uluva)-1/2 tsp



Method:

• Cut ginger and green chillies into very small pieces. add chilli powder,coriander powder,tumeric and cook them(half)
• Add tamarind  juice to it. and boil.till raw smell gone.cook until the mixture thickens. 
• Sauté the mustard,fenugreek curry leaves in the rest of the coconut oil and pour over the puli inji curry. 
• Add the asofoetida powder to this, mix and serve it with rice.
• it can be stored for more than 2 weeks ....even  each and every chilles and ginger tastes good that is the speciality of this Dish

Happy cooking

Scrambled Shark / சுறா புட்டு

SuraPuttu is an excellent Fish Recipe, it tasted yummy for Rice and keerai curry as side dish.
As we were in coastal area we used to get lots of fish in our area north chennai.
My friend Malar went to Boston she bought me the shark thanks to her .
Try out and do give me your valuable comments.
Antha naal nyabagam...with Sho and Savi miss u Gals


Ingredients:

Shark fish/Sura mean -1 no Onion(big) - 1 nos(if want add extra ) Green Chillies - 5 to 6 nos Ginger garlic paste-1tsp Garlic - 8 to 10 cloves (finely chopped) Turmeric Powder - 1/4 tsp Chilli Powder - 1/2 tsp Fennel Seeds(Sombu) - 2 pinch Curry Leaves - 9 to 10 nos Coriander Leaves - 1 to 2 stk Salt To Taste Oil

Method:

• Wash & clean the fish.Now boil the shark fish with turmeric  in a vessel for about 6 to 8 mins or in pressure cooker for 1 whistle.
• Check whether it is cooked , if not means boil for another 5 mins.
• Remove the fish from the hot water & peel the skin & remove the bones.
• the skin will comes off. Just rub it with ur hand ,Now scramble the fish 
• Heat oil in a skillet /pan ,add fennel seeds, chopped garlic , green chilli's fry for 2 mins .Then add chopped onions& fry until the onions turn light brown,add ginger garlic paste
• To this add turmeric powder, chilli powder , salt & mix it well . curry leaves  ,now add the scrambled fish & saute it well .
• Cook this in medium low flame until the moisture goes away from the fish .
• Don't add water ,close the lid & cook in low flame.
• Check for salt & give a stir for a while so that it won't stick to the bottom of the pan. 
• Garnish it with coriander leaves & serve it hot .

Happy Cooking

Fish fry / மீன் வறுவல்

Fish fry

Ingredients

• Fish (I used Red Snapper)
• Lime juice-2 tsp
• Red Chilly powder-2 tsp
• Coriander powder-1tsp
• Turmeric powder-1/2 tsp
• Salt-1 tsp
• Oil to Shallow Fry

Preparation

• Marinate all the ingredients to fish
• Soak it for 30 mins to an hour.
• Shallow fry the fish in hot oil
• Tip: Squeeze a lemon juice on top.

Aviyal / அவியல்

Aviyal

The Maharaja of Travencore used to perform Murajapam every year,( a vedic seminar,) in which a large number of vedic scholars participated. One year it so happened that there was no vegetables left on the last day of the Murajapam.. Only few pieces of various vegetables left over from the previous days were available. The cook cut all the left overs into long thin pieces and prepared "Aviyal." The king liked the dish so much and presented him with a gold bracelet so much and ordered that this dish be served every year since then. Otherwise, all the following vegetables can be used, depending on the availability. one of my favorite item..........Here is the recipe for you guys.

Ingredients:

• Drumstick, Cucumber, Potato,
• Pumpkin, Egg Plant,
• Beans,Sepakilangu ,Carrot ,
• Long Beans and Raw Plantain - 3 Cups. 
• Cut vegetables lengthwise.
• Water – 1/2cup
• Turmeric powder – 1/4 tsp
• Chilli Powder – 1/4 tsp
• Coconut – 1/2 cup
• Green chilly – 2-3
• Jeera – a pinch
• Yogurt – 1/4 cup, beaten
• Coconut oil – 1 tsp
• Salt
• Curry leaves

Method:

• Grind together coconut, jeeraand chilli into a thick paste(coarse). 
• Cook the veggies with turmeric and chilli powder and salt. 
• When the veggies are 3/4th cooked, add the ground paste. Mix well. 
• Cover and cook till the veggies are done and the raw taste of coconut paste is gone. 
• Add yogurt and mix well. 
• Cook for 1-2 minutes more and just before removing from the gas, add the coconut oil and curry leaves. 
• Serve hot with rice and Adai.

பீர்கங்காய் தோல் சட்னி

Peerkangai thol chutney


Ingredients:  
Peerkangai thol(the outer skin) – 1½ cup 
Red chillies/green – 3 
Curry leaves – few
ginger a small piece
Tamarind – a pinch 
Salt and oil – As required 
jeera-1/4tsp 
coconut-1tsp 




Recipe:  


Heat a pan, add oil ,jeera, fry for sometime.  turns into light brown, add red chilies/green chilli and fry for 2 to 3 minutes. Then add peerkangai skin(peerkangai thol) and curry leaves, fry for sometime. Remove from heat. Once it cools off, grind the fried items with tamarind and salt. 

Broad beans egg stir fry / அவரைக்காய் முட்டை பொறியல்

Avarakkai Muttai poriyal/broad beans egg  
Ingredients:

Avarakkai-1 cup cleaned chopped
Eggs-1-2
Onion-1/2
Crushed garlic cloves-2
Redchilli Crushed
salt to taste
Seasoning:
oil, Mustard seeds, urad dal


Preparation:

• Cleaning the avarakai is time consuming process in this recipe. U can see sharp ends on either side of the beans.
•  All u have to do is pull this strings in the opposite direction. That's it... just chop finely.
• Cook chopped beans. Add1/2 cup of water. cover and let it cook for 5-10 minutes  in medium heat.Let all the water evaporate.
• Heat oil in pan and do the seasoning.add mustard. Add crushed garlic cloves. Saute till the aroma comes out of garlic.
• Add onion and fry till translucent. . then add crushed red chilli to it
• Now break the egg into the mixture and cook till Burji consistency. then add the cooked avaraikai to it Remove from heat.

Serve hot with sambar , rasam rice or any rice !!!!!

Liver Pepper Fry / ஈரல் மிளகு வறுவல்

Liver Pepper fry

Ingredients:


Chicken Liver – 1 lb (around 450 grams)
Shallots / Pearl Onions (chopped finely) – 4
Ginger Garlic Paste – 1 1/2 tsp
Pepper  – 2 tsp
Garlic- 5-10
Cumin  – 1 1/4 tsp (optional)
Chili Powder – 1 – 1 1/2 tsp
Turmeric Powder – 1 pinch
Cumin Seeds – 1/8 tsp
Salt to taste
Oil – 1 1/2 tbsp
Cilantro / Coriander leaves – for garnishing
Water
I prefer to use shallots over the regular onions as it gives a great flavour and its much healthier than its big brother. Shallots play a vital role in this dish as it gives a nice
flavour to this spicy dish.


Method:

• CleanChicken Liver. Add turmeric powder and soak it for couple of minutes. This helps to sanitize the chicken. This would take a minute or so and then add chicken liver cut in small cubes and cook them 
• Add 1 1/2 tbsp of oil in a pan,Add chopped onions and saute it for a while.
• Add turmeric powder and let it blend with the onions.Before it turns golden brown 
• Sprinkling salt at this stage helps the dish to cook fast
• Add 1 1/2 tsp of ginger garlic paste and mix it well until the raw smell disappears. 
• Add chili powder, .In Mixie crush garlic,pepper,cumin seeds, salt. Mix it with the chicken liver.
• Add little water and let it cook until the water evaporates.
• Keep tossing until you see the oil leaving the pan (in small amount).
• Garnish with cilantro/coriander leaves & serve it with hot rice.

Egg Fry / முட்டை வறுவல்

Muttai Varuval/Egg Fry

My mother used to make along with tomoto rice during my schooldays. Recipe for you guys
Ingredients:


Eggs
Chilli powder1tsp
turmeric-1/4
Garlic ginger paste-1/4 tsp
Salt and oil as per taste

Method:

• Hard boil the eggs and make cut into two equal halves.
• Add two tsp of oil in a non stick pan.
• Add the ginger garlic paste and curry leaves(optional) to the hot oil, stir for a minute.
• Reduce the flame to medium and add the chilli powder and salt.
• Stir for a minute and add little of water, and let it boil.
• Now add the eggs, cut side down and cook till all the water evaporates.
• Turn the eggs gently, so that the masala is coated well on all sides.

Serve with any mixed rice.kerrai sadam,sambar sadam,tomoto,lemon rice etc

Happy Cooking