Arachuvitta Sambar – Lentil Soup (Version 2)
ST Authors meet – Day 4 Today is the forth day of our meet and it is going great. It is snowing here. It is beautiful outside. We went to Cancun Mexican Grill for dinner. We had a good time together. And we watched a nice tamil movie (Shiva Manasula Shakthi). For lunch we prepared Arachuvitta Sambar, Vathakuzhambu (again), Cheppankizhangu fry, Carrot beans stir fry, Okra fry, rasam, fryums..wow!! It’s so nice to cook together and enjoy the food. I have gained a couple of pounds this week alone. Hoping to lose it after I get back home ;). I am glad to share the recipe for Arachuvitta Sambar today. It is one of the most day to day dish in my house and one of my all time favorite. You can serve it along with white rice or Idli/dosa, Ven pongal,...
Read MoreGhee Rice
ST Authors meet up – Day 3 We three are having great time together and today we made Roti, Ghee rice, Vegetable korma, rasam, Mango Kesari… I made ghee rice and a new version of korma today. My friends loved it and here is the recipe for Ghee rice.. Preparation time : 1 hr Spice level : 2 No of Servings : 3 Ingredients: Basmathi rice – 1 1/2 cup Coconut milk – 1 1/2 cup Water – 1 Cup Onion (medium size) – 1 (thinly chopped lengthwise) Mint leaves – 1/4 cup (chopped) Green peas – 1 cup Bay leaves – 1 Cinnamon stick – 1” Cloves – 2 Cumin seeds – 1 tsp Ginger – 1″ Garlic cloves – 4 Green chillies – 4 Ghee – 1 tsp Oil – 1 tbsp Salt – to taste Method...
Read MoreVazhakkai Poriyal – Easy Plantain Fry
ST Authors Meet up – Day 2 Happy Republic Day everyone… Today is our second day together. We were watching some special programs in tamil channels and just chilling at home. Today we prepared Plantain Fry, Appala Poo Kozhambu, Cabbage kootu, Rasam and papad. And I made this plantain fry which is quick and simple. Here you go… Preparation time: 25 minutes No. of servings: 5 Spice level: 3 out of 5 Ingredients: Raw plantain – 2 Sambar powder – 1 and 1/2 tbsp (adjust to spice level) Oil – 2 tbsp Mustard seeds – 1tsp Curry leaves – a few Salt to taste Method of Preparation: Remove the skin off the plantains and cut into slices (neither thin nor thick). Heat a tbsp of oil in a deep bottomed pan and add mustard seeds. Once they splutter, add...
Read MoreParuppu Thuvaiyal (Spicy Lentil dip)
ST Authors Meet up – Day 1 After a very long time, we (Shriya, Nithu and I) get to spend some quality time together for a week. Wow!! We are really excited… Nithu and I are here sharing the beautiful motherhood moments of Shriya’s life. It’s nice to recollect and cherish our good old memories which will forever remain fresh. Apart from all these, we are very much thrilled and happy to cook and eat our meal together in one kitchen. Our plan is to cook our favorite and specialty dishes every day and share it with you along with our stories. Today we prepared paruppu thuvaiyal, a dip made of pigeon pea which is a delight when served with white rice and Vathakuzhambu. Paruppu thuvaiyal and vathakuzhambu is a wonderful combo and it’s my favorite from childhood. We also...
Read MoreStuffed Eggplant Fry / Kathirikkai Poriyal
When I was young, I wont eat eggplant that much. But whenever my grandma made this stuffed eggplant fry, I would be the first one to finish it . This eggplant fry is a tasty side for sambar, rasam. .. Preparation time : 40 minutes No of servings : 2 Spice level : 4 Ingredients: Small Eggplant / Brinjal – 8 Coriander seeds – 1 1/2 tbsp Bengal gram / Channa dal – 2 tsp Urad dal – 1 tsp Cumin Seeds – 1 tsp Coconut – 3 tbsp Red Chillies- 4 to 5 (according to spice level) Salt – to taste Oil – 3tbsp Mustard seeds – 1/2 tsp Curry leaves – a few Asafoetida – a pinch Method of Preparation: Take very little oil in a pan and fry cumin seeds, followed by red chillies, bengal gram,...
Read MoreThakkali Pachadi – Tomato and Yogurt Chutney
Pachadi is a traditional dish in Tamilnadu and Kerala. They serve this pachadi along with milagootal in my in Kerala style of cooking. It is so simple and tasty dish which can also be served with rice and sambar/rasam. There are different types of pachadi and today I am sharing the recipe for tomato pachadi. Here you go.. Preparation time: 10 minutes No. of servings: 4 Spice level: 3.5 out of 5 Ingredients: Tomatoes – 3 Yogurt – 1 cup Fresh or frozen shredded coconut – 1/4 cup Green chili – 2 Mustard seeds – 1 tsp Curry leaves – few Urad dal (white lentils) – 1 tsp Method of Preparation: Grind coconut and green chili to a thick paste. Mix it with yogurt. Heat oil in a seasoning pan, add mustard seeds and let them splutter. Add urad...
Read MoreSpinach Dal Curry (Version 2)
I love spinach dal a lot and want to have it in different styles. This version of spinach dal is mother-in-law’s recipe. This time when I went to India she made this and I loved it. Without any masalas, I love this simple version of dal spinach. Preparation Time : 30 min No of Servings : 3 Spice level : 2 out of 5 Ingredients: Spinach – 1 bunch Toor dal – 1/3 cup Coconut – 3 tbsp Green chillies – 2 Turmeric powder – 1/4 tsp Asafoetida – a pinch Mustard Seeds – 1/2 tsp Red chilly – 1 Onion – 3 tbsp (finely chopped) Salt – to taste Oil – 1 tbsp Method of Preparation: Pressure cook toor dal for 3 whistles by adding the turmeric powder and asafoetida. Wash the spinach well, wash them and boil...
Read MoreCheppankizhangu curry – Colocasia fry
Colocasia is commonly known as Taro, Cocoyam, Elephant ear, etc. Number of delicious dish can be made from this root vegetable. In Tamilnadu we make colocasia fry, we add it in moru kozhambu (kadhi), sambar, etc. Today I am sharing colocasia fry which is one of my favorite dish. My mom makes it for me and it is the best. Here you go… Preparation time: 30 to 35 minutes No. of servings: 4 Spice level: 3 out of 5 Ingredients: Colocasia – 6 Oil – 4 tbsp Red chili powder – 1 tsp (adjust to spice level) Coriander powder – 3/4 tbsp Cumin powder – 1/2 tbsp Turmeric powder – 1/4 tsp Sambar powder – 1/2 tsp (optional) Salt to taste Method of Preparation: Pressure cook colocasia for 15 minutes or till it is half cooked. You can...
Read MoreCabbage Thoran / Curry
The last vegetable I take from my fridge is cabbage. I am not a huge fan of cabbage. I went to one of my friends place and she had made this cabbage thoran. Thoran is a Keralite dish and it is very tasty. I use almost the same ingredients for my version of cabbage poriyal but I love this thoran. This time definitely cabbage is not the last one from my fridge 🙂 Preparation time : 10 minutes No of Servings : 4 Spice level : 2 Ingredients: Cabbage – 1/2 (finely chopped) Onion – 1/3 cup (finely chopped) Green chillies – 5 to 6 (finely chopped) Ginger – 1/2″ (finely chopped) Turmeric powder – 1/4 tsp Coconut – 1/3 cup (grated) Oil – 1 tbsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Salt – to...
Read MoreCabbage Kootu (Version 2)
Cabbage kootu is one of my favorite dish. It is simple and tasty and it goes well with both white rice and chappathy. So whenever I make this dish, I make some extra amount to cover for both lunch and dinner. That way your time is saved. Here you go… Preparation time: 30 t0 35 minutes Spice level: 2.5 out of 5 No. of servings: 3-4 Ingredients: Chopped cabbage – 2 cups Split pigeon peas (toor dal) – 1/3 cup Coriander seeds – 1 and 1/2 tsp Cumin – 1 tsp Shredded coconut – 1/4 cup Salt to taste Seasoning: Split white lentil (urad dal) – 1 tsp Mustard seeds – 1 tsp Cumin – 1 tsp Curry leaves – few Green chilies – 4 Dry red chilies – 2 Asafoetida – a pinch Turmeric powder – 1/4 tsp...
Read MoreCauliflower Fry
I tried this Cauliflower Fry recently and I liked it so much. I got bored of cooking cauliflower in the regular method. My sister make colocasia fry in this method. So I thought I will substitute it with cauliflower. You can also try it with other vegetables such as potatoes and yam. Here you go… Preparation time: 30 minutes No. of servings: 3-4 Spice level: 3 out of 5 Ingredients: Cauliflower florets – 2 cups Besan flour (Chickpea flour) – 2 tbsp Corn flour – 2 tbsp Red chili powder – 3/4 tbsp Cumin powder – 1/2 tsp Coriander powder – 1/2 tsp Star Aniseed – 1/2 oil – 1/4 cup Salt Method of Preparation: Boil water and add the florets and let it sit for 3 minutes. Drain water completely and keep it aside. Mix all the flour...
Read MoreMethi Kootu
My cousin told about making methi kootu using whole masoor. Both methi and whole masoor are highly nutritious. Methi is rich in Iron, Phosphorous, calcium and vitamins whereas whole masoor are essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. These are also very rich in iron. This kootu is very simple and very healthy. Preparation time : 35 minutes No of Servings : 3 Spice level : 3 Ingredients : Methi Leaves – a bunch (chopped) Masoor dal whole (whole baby lentils) – 1/3 cup Onion – 1/2 (finely chopped) Tomato – 1/2 (chopped) Sambar powder – 1 1/2 tsp (according to spice level) Turmeric powder – 1/4 tsp Seasoning vadagam – 1 tsp Oil – 1 tbsp Asafoetida – a pinch Salt – to taste Method of...
Read MoreChettinad Kara Kuzhambu – Chettinad Spicy Curry
It’s been three weeks since my last post. I was busy shopping and packing for my India trip. Now I am having a good time in India with my parents and in laws. I really missed blogging and couldn’t wait any longer. Coming back to the subject… Kuzhambu is a staple food in many South Indian homes. There are a number of varieties in kuzhambu. The preparation varies based on the type of kuzhambu. Chettinad Kara Kuzhambu is one of my favorite and I have had it many times in my friend’s place whose native is Karaikudi, Tamilnadu. My friend gave me the recipe and here I am sharing it with you. Enjoy this dish with rice or idly/dosa. Preparation time: 40 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients: Shallots – 2 cups Tomatoes...
Read MoreTomato Rice (Version 2)
I’ve already posted a Tomato rice recipe. I tried a different version today which is easy to make and one of my favorites too. I got this recipe from my sister and it tastes soo good. Tomato rice is easy and simple to prepare recipe. If you are out of vegetables tomato rice is your best bet. Try this recipe and let me know how it turned out for you. Preparation Time: 45 minutes No of Servings: 3-4 Spice level : 3 out of 5 Ingredients: Tomatoes : 4 (large) Onion: 1/2 (finely chopped) Oil : 1 tbsp Garlic : 3 (finely chopped) Ginger : 1/2 inch ( finely chopped) Green chilies : 4 Red chili powder : 3 tsp Turmeric Powder : 1/4 tsp Curry Leaves : 5-6 Coriander Leaves : 3 tbsp (chopped) Mint leaves : 2...
Read MoreKara Pori – Spiced Puffed Rice
Kara Pori ( Spicy Puffed rice) is one the most popular street-side snack in southern part of India. I still remember those childhood days, I used to buy this puffed rice when I come home from school. It’s one of my favorite snack. My aunt used to make this when I go to her place at holidays. Try this recipe and let me know how it turned out for you. Preparation Time : 20 minutes No of servings : 4-5 Spice level : 3 out of 5 Ingredients: Puffed Rice/Pori : 3 cups Oil : 1 tsp Roasted Peanuts : 1/4 cup Split chana dal : 2 tbsp Garlic : 6 (pressed) Red chili powder : 2 tsp Turmeric Powder : 1/4 tsp Curry Leaves : 8-9 Salt : to taste Method Of preparation : Heat oil in a...
Read MoreTomato Idiyappam
Idiyappam is a popular South Indian dish made with Rice Flour. You can make different types of Idiyappam like Curd Idiyappam and Tomato Idiyappam. Tomato Idiyappam is one of the varieties of Idiyappam we make. Tomato Idiyappam is similar to Tomato rice and it is a tasty and simple dish. Preparation time: 20 minutes (excluding the time for making Idiyappam) No of Servings: 1 -2 Spice level: 3 Ingredients: Idiyappam – 1 1 / 2 cups Tomato – 1 (large) (finely chopped) Onion – 1/2 (finely chopped) Green chilly – 1 (slitted) Red chili powder – 1 tsp (according to spice level) Coriander powder – 1/2 tsp Garam Masala – 1/4 tsp Turmeric powder – 1/4 tsp Ginger garlic paste – 1 tsp Oil – 1 tbsp Curry leaves – a few Mustard seeds – 1/2 tsp Salt –...
Read MoreVegetable Korma ( Version 2 )
This is another version of Vegetable Korma which can be served along with Roti, Ghee Rice, Pilaf or Idiyappam. The ground coconut paste gives a creamy texture and the perfect blend of spices enhances the taste. This will definitely be a treat for veggie lovers. My Mother-in-law is a wonderful cook and she share all her wonderful recipes with me. This recipe for Vegetable Korma is also hers and it is my all time favorite. Preparation time : 4o minutes No of Servings : 4 – 5 Spice Level : 4 Ingredients: Cumin Seeds – 1 tsp Onion – 1 (large) (finely chopped) Green chillies – 3 (grounded) Ginger garlic paste – 1 tbsp Tomato – 1 (medium size) (finely chopped) Coriander powder – 1 tbsp Red chilli powder – 1/2 tsp (according to spice level) Turmeric powder – 1/4 tsp...
Read MoreRaw Mango Pickle
This is one of the easiest mango pickle recipes from my mom. I love mangoes and especially mango pickles. It goes well with curd (yogurt) rice and sambar (lentil) rice. Preparation Time : 20 minutes Spice Level : 3 out of 5 No of Servings: 8-10 Ingredients: Raw Mango : 1 Oil : 2 tbsp Mustard seeds : 1/2 tsp Urad dal : 1/2 tsp Curry Leaves : 5-6 Asafoetida : a pinch Red chili powder : 1 tbsp Salt : to taste Method Of Preparation: Chop the mango into cube like small pieces. In a wide bowl add red chili powder, salt and cut raw mango. Shake it well so it will mix together evenly. Heat oil in a small pan add mustard seeds, urad dal, asafoetida and curry leaves. Once the seeds sputter remove from heat and add it...
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