Ingredients:
Egg-4
Onion ( big )-1(chopped)
Tomato- 1
Garlic-10 pods
Chilli powder/Sambar powder-3 tbsp
Coriander powder-1 tbsp
Turmeric powder- ½ tsp
Oil-1 tsp
Coconut- ½ cup
Coriander leaves-Little
For Seasoning:
Mustard seeds-1 tsp
Pepper-1/2 tsp
Cloves-3
Cardomon-1
Preparation:
1. Boil the Eggs in a egg boiler/In a boiling water for about 12 mins.Remove the white shell.After that cut the eggs into equal halves longtitunially.
2. Grate coconut and grind it in a mixieinto a fine paste.
3. Cut onion, tomato and garlic finely.
4. Mix coconut, turmeric powder, chilli powder/Sambar powder, coriander powder,salt in 3 cups of water and set aside.
5. Heat oil in a frying pan.Season the items given in for seasoning.Add onion, garlic and fryfor a minute.After the onions get transparent add the tomatoes and fry until it get smashed out.
6. Add coconut mix and let the contents boil for about 10 mins.
7. Slightly add the eggs one by one carefully .After that remove from the stove.
Sprinkle coriander and serve hot.
July 29, 2010
July 27, 2010
Pudallangai/Snake Gourd Kuruma
The snake gourd (chichinda), also known as Chinese cucumber, occupies an important place among vegetables in India.It is more nutritious.It creates a cooling effect and it is the best tonic for heart.This recipie is the most healthy one as it has dal,snakegourd with little spice and tastes diffrent and good too.
valueIngredients:
Snake gourd/Pudallagai-1/2 kg
Moong dal-1/2 cup
Small Onion-10
Tomato-1(small)
Turmeric Powder-1/4 tsp
Salt-Required
Water-Requires
To grind:
Cocunut-3 tsp
Feenal Seeds-1 tsp
Pottukadallai-1 tsp
Green chillies-4
To season:
Mustard Seeds-1 tsp
Urad dal-1 tsp
Curry leaves-little
Preparation:
1. Chop Snake Gourd in to pieces.chop the oions and tomato too.
2. Cook Moong dhal,snake gourd,onio,tomato with 4 cups of water,salt required in a pressure cooker vessel for 1 whistle.Keep aside to let the pressure release.
3. Fry the items given in “To Grind” Section for 2 minutes.
Note:Add coconut once before you switch the stove.dont over fry it,as oil squeeses out if you does that.
4. Grind this into fine paste.
5. In a seperate pan,In 1 tsp of oil season the items given in "To Season".
6.Now add the aldready cooked dal,sakegourd in the pressure cooker along with 1 cup of water(if the mixture in the cooker is thick add water,else dont).
7. Leaave it in boiling stage until bubbles out.then add the grinded mixture to it.
8. Let them boil for a minute.switch off the fire by garnishing with little bit corriondar leaves and serve hot.
valueIngredients:
Snake gourd/Pudallagai-1/2 kg
Moong dal-1/2 cup
Small Onion-10
Tomato-1(small)
Turmeric Powder-1/4 tsp
Salt-Required
Water-Requires
To grind:
Cocunut-3 tsp
Feenal Seeds-1 tsp
Pottukadallai-1 tsp
Green chillies-4
To season:
Mustard Seeds-1 tsp
Urad dal-1 tsp
Curry leaves-little
Preparation:
1. Chop Snake Gourd in to pieces.chop the oions and tomato too.
2. Cook Moong dhal,snake gourd,onio,tomato with 4 cups of water,salt required in a pressure cooker vessel for 1 whistle.Keep aside to let the pressure release.
3. Fry the items given in “To Grind” Section for 2 minutes.
Note:Add coconut once before you switch the stove.dont over fry it,as oil squeeses out if you does that.
4. Grind this into fine paste.
5. In a seperate pan,In 1 tsp of oil season the items given in "To Season".
6.Now add the aldready cooked dal,sakegourd in the pressure cooker along with 1 cup of water(if the mixture in the cooker is thick add water,else dont).
7. Leaave it in boiling stage until bubbles out.then add the grinded mixture to it.
8. Let them boil for a minute.switch off the fire by garnishing with little bit corriondar leaves and serve hot.
Vendakkai/Okra moar kulzhambu
Moar Kuzhambu is a popular south Indian dish which is served in most of the wedding occassions.It is well suited in summer time.As youghurt is basically a heat reducing item it is a healthy dish for all time.It is extremely luscious and is relishing when served along with plain hot rice.
Ingredients:
To grind:\
chana dhal-1 tsp
toor dhal-1 tsp
Salt-Required
Green chillies-4(small)
Ginger- a small piece
Cashewnuts-2 nos.
Raw rice-1 tsp
cumin-1 tsp
Coconut-2 tsp
For Seasoning:
mustard seeds-1/2tsp
Cumin-1/2 tsp
Dry chillies-2
Curry leaves
oil-2tsp
Preparation:
1. Soak the items given to grind(given above)in water for 30 minutes and grind it finely into a smooth paste.
2. Beat the curd well with 3 cups of water and a pinch of turmeric powder.
3. In a kadai fry the okra until it slightly turns slightly brown,now add the grinded mixture to it and add salt.
4. Boil the mixture until the bubbles comes out.
5. Now add the beated curd.Once you have added switch off the stove and transfer into the serving pan.
6. In a seperate pan,add 1 tsp of oil.In that seaso the items given above and pour immedietly on the top of the kulzhambu.
Note:Dont stir it before seving.once you serve stir and use.This provides richness to the kulzhambu
7. Serve it with a pickle and a spicy vegetable curry.
Ingredients:
To grind:\
chana dhal-1 tsp
toor dhal-1 tsp
Salt-Required
Green chillies-4(small)
Ginger- a small piece
Cashewnuts-2 nos.
Raw rice-1 tsp
cumin-1 tsp
Coconut-2 tsp
For Seasoning:
mustard seeds-1/2tsp
Cumin-1/2 tsp
Dry chillies-2
Curry leaves
oil-2tsp
Preparation:
1. Soak the items given to grind(given above)in water for 30 minutes and grind it finely into a smooth paste.
2. Beat the curd well with 3 cups of water and a pinch of turmeric powder.
3. In a kadai fry the okra until it slightly turns slightly brown,now add the grinded mixture to it and add salt.
4. Boil the mixture until the bubbles comes out.
5. Now add the beated curd.Once you have added switch off the stove and transfer into the serving pan.
6. In a seperate pan,add 1 tsp of oil.In that seaso the items given above and pour immedietly on the top of the kulzhambu.
Note:Dont stir it before seving.once you serve stir and use.This provides richness to the kulzhambu
7. Serve it with a pickle and a spicy vegetable curry.
July 26, 2010
Parruppu Urudai Kulzhambu/Dal Balls Kulzhambu
Ingredients:
For Making the Balls:
Channa dal– 1 cup
Toor dal– a handful
Small Onion – 10
Fennel seeds – 1/2 tsp
Green chilly – 1
Curry leaves – few
Garlic – 1 crushed
Coconut – 2 tbsp
salt
For Gravy:
Shallot onions – 10
Tomato – 2
Fennel seeds / sombu- 1 tsp
Fenu greek / vendayam- 1 tsp
Sambar powder-3 tsp
Tamarind – 1/4 tsp
Coconut – 3 tbsp
Preparation:
For making the dal balls:
1. Soak the dals in water for one hour and grind (drain all the excess water completely) coarsley along with fennel and green chilly.
2. combine onion,garlic,salt,curry leaves,and cocunut together and make small balls(Lemon size)
Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.
For the Kulzhambu:
1. Slice the onions and tomato.Heat 2tbsp of oil and saute the onions until transparent and add the tomatoes.
2. Once the tomatoes are mashed well add fennel fenugreek , turmeric, sambar powder and fry the masala until oil seperates from it. Now add the tamarind extract ,Cook until the onion is done.
3. Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break. You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well.
4. Finally add salt and garnish with chopped cilantro.
5. Grind coconut into a smooth paste and add it to the gravy(Optional).
Note : If you have more balls add it in batches into the gravy. Use a big tawa that will be easy to add the balls. If using coconut remove the balls out from the gravy and add the ground coconut. Cook it for few minutes and then add the balls and cook another few minutes. Adding coconut will enhance the taste of the kulambu.
For Making the Balls:
Channa dal– 1 cup
Toor dal– a handful
Small Onion – 10
Fennel seeds – 1/2 tsp
Green chilly – 1
Curry leaves – few
Garlic – 1 crushed
Coconut – 2 tbsp
salt
For Gravy:
Shallot onions – 10
Tomato – 2
Fennel seeds / sombu- 1 tsp
Fenu greek / vendayam- 1 tsp
Sambar powder-3 tsp
Tamarind – 1/4 tsp
Coconut – 3 tbsp
Preparation:
For making the dal balls:
1. Soak the dals in water for one hour and grind (drain all the excess water completely) coarsley along with fennel and green chilly.
2. combine onion,garlic,salt,curry leaves,and cocunut together and make small balls(Lemon size)
Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.
For the Kulzhambu:
1. Slice the onions and tomato.Heat 2tbsp of oil and saute the onions until transparent and add the tomatoes.
2. Once the tomatoes are mashed well add fennel fenugreek , turmeric, sambar powder and fry the masala until oil seperates from it. Now add the tamarind extract ,Cook until the onion is done.
3. Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break. You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well.
4. Finally add salt and garnish with chopped cilantro.
5. Grind coconut into a smooth paste and add it to the gravy(Optional).
Note : If you have more balls add it in batches into the gravy. Use a big tawa that will be easy to add the balls. If using coconut remove the balls out from the gravy and add the ground coconut. Cook it for few minutes and then add the balls and cook another few minutes. Adding coconut will enhance the taste of the kulambu.
Puli Kulzhambu
Ingredients:
Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Onion-10
Garlic-10
Sambar powder-2 teaspoon(according to taste,it may vary)
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Seasoning:
Mustard seeds-1 teaspoon
Fenugreek seeds-1/2 tsp
Oil-1 tsp
Curry Leaves-Little
Preparation:
1. Cut the vegetables(Ladies finger,Onion,Garlic,Tomato).You can add some other vegetables instead of ladies finger such like Drumstick,karruppu kondai kadalai,Brinjal.You can also prepare simply without vegetables,just only using small onion and garlic.
2. In 1tsp of oil,add 1 tsp of mustard seeds,1/2 tsp of fenugreek seeds,curry leaves(given in for seasoning).
3. Sauté the ladies finger,onion,garlic,tomato(add one by one).
4. Tamarind water is main ingredient used in this recipie.To it add a pich of turmeric powder,sambar powder and salt.
5. Pour the mixed water prepared to the vegetables sauted.Put in the medium fire for 10 mins.
6. Check the vegetables is cooked and also the gravy has become thick.
Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Onion-10
Garlic-10
Sambar powder-2 teaspoon(according to taste,it may vary)
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Seasoning:
Mustard seeds-1 teaspoon
Fenugreek seeds-1/2 tsp
Oil-1 tsp
Curry Leaves-Little
Preparation:
1. Cut the vegetables(Ladies finger,Onion,Garlic,Tomato).You can add some other vegetables instead of ladies finger such like Drumstick,karruppu kondai kadalai,Brinjal.You can also prepare simply without vegetables,just only using small onion and garlic.
2. In 1tsp of oil,add 1 tsp of mustard seeds,1/2 tsp of fenugreek seeds,curry leaves(given in for seasoning).
3. Sauté the ladies finger,onion,garlic,tomato(add one by one).
4. Tamarind water is main ingredient used in this recipie.To it add a pich of turmeric powder,sambar powder and salt.
5. Pour the mixed water prepared to the vegetables sauted.Put in the medium fire for 10 mins.
6. Check the vegetables is cooked and also the gravy has become thick.
July 21, 2010
Sambar
The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th century. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the tuvar dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji .
Ingredients:
Toor dal-1 cup
Vegetables( Drumstick,Green Pepper,Eggplant,Okra)-100 gms
Small Onion-10
Small Tomato-1
Sambar powder-2 tsp
Tamarind-little smaller than goosbery size
Turmeric-1/4 tsp
Green chillies-2(Slitted lengthwise)
Salt-Required
For Seasoning:
Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Cumin seeds-1/2 tsp
Red chillies-2
Curry leaves-little
Hing-A pinch
Procedure:
1. Wash and cut the vegetable,Onion,Tomato.Soak the turmeric in 1/4 cup of water for about 10 mins.Squeeze the pulp and make ready the turmeric water.If turmeric paste is added this step you ca skip it out.
2. Boil water and pressure cook the dal with turmeric for 1 whistle.
3. Separate the cooked dal and water, and keep them aside.
4.Add 1/2 tsp of oil,In that add onion,Tomato,vegetable and fry for 2 seconds.Now add Tuvar dall water which was seperated aldready.
Note: Check the status frequently,Else it would get smashed out.
5. After the veggies are Half-cooked,add sambar powder and salt.
6. Now add the cooked thuvar dal and simmer for a 10 minutes.Remove the pan from heat and place another pan.
7. Heat some oil in that pan,Season the items give in season and keep frying for a few minutes.
8.Now add the turmeric water prepared aldready.After it reached boiling add the sambar and mix well.Check for taste.
9. Sprinkle coriander on top and Serve hot.
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