Thursday, January 08, 2009

பொறித்த குழம்பு & டாங்கர் பச்சிடி !


Carrot – 2

Brinjal – 2

Potato – 1

Sambar powder – 1 tsp

Turmeric Powder

Grated coconut – 2 tsp

Pepper – 8

Red chillies – 1

Urud dal – 1 tsp

Mustard seeds – 1 tsp




Cut all the vegetables into small pieces. Boil them by adding turmeric powder and sambar powder to it.

Pressure cook the tuvar dal and keep it aside.

Fry urud dhal, Asafoetida, pepper and redchilli in oil and grind it with grated coconut.

Now, add the mixture and salt with the vegetables, curry leaves and cook for a while.

Pour the smashed tuvar dhal with the kozhambu and make them boil for 5 minutes

Now split the mustard seeds and urud dhal in the oil and season the kozhambu.

It goes well with rice and Danger pachidi

Danger Pachidi


Urud dhal – 2 tsp

Curd – ½ cup


Green chillies – 1




Fry the urud dhal in a pan without oil and after it turns pink, grind it into fine powder

Now add salt and curd with the powder and mix it well

Cut green chillies into small pieces and season the mustard seeds and the green chilles in the oil and pour it on the curd mix

It’s a nice combo , having poricha kozhambu with danger pachidi. Ensoy !!

Sunday, March 18, 2007

Spinach Puri ! (20 minutes)

Wheat flour - 2 cups
Cooked & smashed spinach - 1 cup
(can keep the washed spinach in the micro wave for 5 minutes and crush it)
Coriander powder - 2 ts
Garam masala powder - 2ts
Tumeric powder - a pinch
Method :
Mix the flour with all ingredients.Add a little oil to it and mix it well and keep aside for 10 minutes. Now make the dough as round balls and press it like ordinary puris and fry it in the oil. Serve these puris with orange squash or mango squash or tomato sauce.

Thursday, February 15, 2007

Coriander Rice..

Ingredients :
Coriander- 2 bunches Cooked rice-2 cups cinnamon -1 stick cloves -4 onions(chopped)-1 Green chillies(slitted)-6to8 Ginger& garlic paste-2 ts salt oil.
Method: 1.Wash the coriander bunches and chop the leaves(do not use stems) 2.Grind the leaves into a paste with some water. 3.In a pan add oil,to it add the cloves and cinnamon and saute it. 4.Later add the ginger,garlic paste and saute it,to this add the onions&chillies and fry them till they are transparent. 5.To this add the vegetables and saute them till they are slightly cooked. 6.Then add the coriander paste and allow it to boil it for few minutes. 7.Then add the rice and mix well and salt and mix well. 8.serve it hot with carrot raitha.
Note: You can even fry the coriander leaves with fried bengal gram dal, urud dhal and coriander seeds and with coconut and then grind this mixture.Remaining things are same as said above.This method will thicken the gravy and it mix well with rice.

Green Pepper Pickle..

Ingredients: Green pepper corns- 12 Nos Ripe lemon juice from - 12nos lemon Salt - 1/4cup Vinegar Turmeric powder - 1ts
Method: Mix Turmeric powder,oil and salt with green pepper corns.and keep the mixture for few days in the sun light.Then add lemon juice and vinegar (preservative) with the pickle and store it in a air tight container.

Sweet Puttu..!

Ingredients: Rice flour(with small rough crystals) -2 cups Grated coconut - 1 cup Water -1/2 cup Salt - a pinch Sugar - 1 cup Cashews- 6 Cardomom powder
Method: Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker or you can steam it using idli tray in the idly cooker. Steam for 2-3 minutes, take out .keep it for few minutes.Let the puttu gets cool.Now add sugar powder and cardomom.Decorate with cashews. Puttu can be served with Plantains.

Tuesday, January 16, 2007

Cauliflower Biriyani

You can use electric cooker to cook this biriyani.It keeps the food warm for long time.Enjoy eating Garam garam Cauliflower Biriyani..

Step1: Soak Basmati rice (2cups) in water
Take the pieces of cauliflower and put it into the hot water with salt. ---
Step2: Heat Oil (4ts) in a pan, fry
Cinamom sticks 2
Cloves 4 Cardomom 1 ----- Step3 : Add and fry for 4 minutes Chopped onion 2 Chopped tomatoes 3 Ginger garlic paste 2ts Slited green Chillies 5 ------ Step4 : Add and fry until the aroma comes coriander seeds powder) 4ts Garam masala powder - 3ts Turmeric powder- 1ts Fresh curd - 1/2 cup Coriander leaves Salt ---- Step5: Add Culiflower and mix it well Mix the rice with the mixture Transform the mixture to Electric rice cooker Pour 3 1/2 cups of water and cook. ----- Serve it hot with onion raitha or cucumber raitha.

Sunday, January 14, 2007

Bhogi special Poli..

Ingredients: Maida - 200gms Salt - a pinch For Pooranam: Bengal gram dhal - 150gms Jaggry - 150gms Cardomom powder Ghee - 2ts Method: Make the dough adding maida with salt and little bit oil. and keep it aside for 20 minutes. Soak the dhal in water for half an hour and pressure cook it in little water.Grind the cooked dhal with jaggry by adding little water to it.Heat the ghee in a pan, add the mixture and mix it well until the water drains out completely. Now take a lemon size of maida dough, make it flat for 5cm diameter , put a lemon size dhal mixture in the middle of it and close it with the dough in all sides.Spread oil in a platain leaf or any neat surface area , make it as a thin layer (showed in the figure) by pressing with the fingers.Heat the tava and roast it using ghee on the two sides of the poli.Serve hot with ghee..