Raitha
Raitha or Pachadi is an Indian side dish. It is yogurt based and is served along with biryani, rice, vada, etc. There are different types of raitha. Today I am sharing a simple and tasty recipe from one of my aunt. You can serve this along with any biryani, pulao or type of rice. Here you go… Ingredients: Tomato – 3 Onion – 1 Chili powder – 1/4 tsp Oil – 2 tsp Mustard seeds – 1 tsp Coriander leaves – a few Curd – 2 to 3 cups Method: Chop onion and tomatoes. Heat oil in a pan, add onions and toss it till it becomes translucent. Add tomatoes and toss them with a little salt for 3 to 4 mins. Remove from heat. Take 2 to 3 cups of nice and smooth yogurt in a bowl. Add...
Read MoreBrinjal (Eggplant) Kootu
This is one of my favorite recipes at times when we have unexpected guests . It is very easy to make and it usually takes about 15 minutes to do it. Preparation Time : 35 minutes No of servings : 3-4 Spice Level : 3 out of 5 Ingredients: Brinjal/Eggplant : 1(big) Tamarind : lemon size Turmeric Powder : 1/3 tsp Asafoetida : 1/3 tsp oil : 2 tsp Mustard seeds : 1/3 tsp Red chili : 2 Toor dal : 1 tsp Green chili : 2 Curry leaves : few springs Methods of Preparation: Glaze the Brinjal/Eggplant with oil and roast in direct flame by turning side to side so the skin sears a little bit(Try this step if you have a direct flame or Gas stove) Otherwise Heat some oil in a pan and add the brinjal...
Read MoreKadappa Sambhar
Preparation Time : 40 minutes No of servings : 3-4 Spice Level : 2 out of 5 Ingredients: Split daliya(Pottu kadalai) :3 tbsp Onion : 1(medium)(sliced lenghtwise) Tomato : 2(small) Green chili : 4 Coconut : 2 tbsp Cumin seeds : 2tsp Asafoetida : a pinch Curry leaves : 8 springs salt to taste Garlic : 3 Ginger : 1 inch(chopped) oil : 1 tbsp Mustard seeds : 1 tsp Urad dal :1 tsp Fennel seeds : 1 tsp Water : 1 cup coriander leaves : few(for garnishing) Method of Preparation: Fry half of the sliced onions with garlic (2) ,cumin seeds ,green chili(2),ginger(1/2 inch)and coconut (chopped) in a oil.Fry it for few minutes or till the onions turn in to Golden color . Now add split daliya (3 tbsp) to the above mixture and remove from heat.Let it...
Read MoreKeerai Poricha Kuzhambu
Ingredients: Chopped spinach or frozen spinach – 1/2 lb Toor dal or Split pigeon peas – 1/2 cup Turmeric powder – 1/4 tsp Coconut – 3 tbsp Dry red chillies – 4 Coriander seeds – 1/2 tsp Cumin seeds – 1 tsp Channa dal – 1 1/2 tsp Cumin seeds – 1 tsp Oil – 1 tsp For seasoning: Mustard seeds – 1 tsp Urad dal – 1 tsp Few curry leaves Dry red chili – 1 Oil – 1 tsp Method: Cook toor dal with one and half cup of water in a pressure cooker or in a sauce pan. Toor dal has to be mashed. Add spinach to boiling water along with turmeric powder and let it cook for 8 minutes mins. In between, heat oil and add cumin seeds, coriander seeds, channa dal, red chillies and...
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Pongal
Ven Pongal is a popular South Indian dish made with rice and moong dal (lentils) and seasoned with spices. It is generally made for morning breakfast or dinner and served with sambar and coconut chutney or the traditional kathirikkai gothsu (eggplant chutney). It is one of the must have and must try items in the restaurant menu. Pongal Vada is the best combination to serve. It is very simple and delicious dish to make for a party or get together. There is another version of pongal which is sweet and known as Sakkarai Pongal, which is offered to the Sun God on the day of Pongal festival along with ven pongal. Ven Pongal is made with lots of ghee or clarified butter which is delicious and good to have once in a while due to calorie constraints. For those who...
Read MoreTomato puree
How to make tomato puree? Bring water to a boil in a big container over medium high heat. Add the required number of tomatoes to it. Make sure there is enough water. Let it boil for 5- 8 mins or till u can peel the skin off. Remove from stove and drain water. Peel the skin off and grind it to...
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Chayote Milagootal
Ingredients: Chayote – 1 Grated coconut – 1/2 cup Toor dal – 1 cup Oil – 2 tsp Red chillies – 3 Cumin seeds – 1 tsp Mustard seeds – 1 tsp urad dal – 2 tsp Turmeric – 1/4 tsp Curry leaves – a few Salt to taste Method: Cut chayote into small pieces and pressure cook along with turmeric powder and curry leaves. Pressure cook toor dal in a separate container along with the vegetable. Fry cumin seeds, half of the urad dal and red chillies in hot oil and grind it along with coconut. Add this paste to cooked vegetables. Heat oil, add mustard seeds and once they pop add remaining urad dal and fry till golden brown. Add the vegetables to the above and allow them to boil. Grind the cooked toor dal to a...
Read MorePotato Fry
Preparation time: 50 mins No. of Servings: 4-5 Spice level: 3.5 out of 5 Ingredients: Potato ½ lb Red Chilli powder ½ tsp Corn flour 1 tsp Rice flour 1 tsp Sounf powder 1 pinch Oil Salt to taste Preparation: Peel the potatoes and cut them into small pieces. Put the cut potatoes into boiling water and remove immediately. Add corn flour, red chilli powder, rice flour, sounf powder and salt to the potatoes and mix them well to form a even coating on the potatoes. Heat oil in a pan and fry the potato mixture. Serve hot and...
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Chole Batura(Channa masala)
Preparation time: 45 mins No. of Servings: 4-5 Spice level: 3 out of 5 Ingredients Oil : 3tbsp Cumin seeds : 1tsp Onions : 1 (Finely chopped) Tomato : 2(finely chopped) Chole(chick peas) : 2 cups(soaked and boiled)or(You can use tinned chickpeas also) Green chili : 3 slit Corriander leaves : few Garam masala powder : 2 tsp(You can use ready made Powder too) Tamarind water : 2 tbsp Turmeric Powder : 1 tsp Red chili powder : 1 tsp Potatoes : 3 (small and boiled)(optional) Ginger : 1 tsp Garlic : 2 pod(finely chopped) Baking powder : 1 tsp Yogurt : 1 tbsp Maida : 1 cup Method of Preparation Heat oil in a kadai add cumin seeds after it splutter add onions fry until it becomes translucent. Now add the ginger and garlic fry until the raw...
Read MoreVegetable Kurma
Preparation time: 50 mins No. of Servings: 4-5 Spice level: 3.5 out of 5 Ingredients Oil : 4tbsp Cinnamon : 1 inch Cloves : 2 nos Cardamom : 2nos Vegetables : Beans,Carrot,Potatoes,Green Peas Onion : 2(Medium ,sliced lengthwise) Tomato : 2(chopped) Green chili :3 (slit) Ginger and Garlic Paste : 1/2tbsp Yogurt : 1/2 cup Cashew nut : 7 to8 Coriander leaves : 1/2 bunch Mint leaves(Pudina):Few Coconut paste : 2 tbsp Salt to taste Masala Powder Turmeric powder : 1 tsp Dhania Powder : 2 tbsp Chili Powder : 2 tbsp Method of Preparation Heat oil in a kadai and put cloves,cinnamon,cardamom,when it cracks add sliced onions cook until it turns into golden brown. Add ginger&garlic paste ,fry for 2 minutes.After that add all vegetables in to it,cook for 3 minutes and then add salt, masala powder,Green chilies,mix...
Read MoreAppalam kootu
Preparation time: 30 mins No. of Servings: 3-4 Spice level: 2.5 out of 5 Ingredients Gram dhal(kadalai paruppu) :1/2 cup Appalam : 5 to 7(or Appalam poo) Potato :1(medium size) Green Chillies : 4 nos(according to your spice level) Ginger : 1 inch(finely chopped) Garlic :3 nos Onion :1(Medium)sliced Tomato :1(sliced) Turmeric powder :1tsp Coconut:1/4 cup shredded(optional) Salt totaste For Seasoning Mustard seeds:1tsp Red chillies :1 no cumin seeds:1 tsp Fennel seeds:1tsp Curry leaves :few springs Method of Preparation Soak the gram dal for 20 mins. After that pressure cook the dal with turmeric powder, half onion,half tomato,Green chillies,ginger, garlic and a little oil. Cook for 3 whistle . Fry the Appalams and allow it to cool. Boil the potato ,peel the skin and mash it well. Take a pan , heat oil and add the seasonings after it...
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Vathakuzhambu
Vathakuzhambu is a South Indian delicacy prepared with tamarind extract, fresh vegetables and dried vathal. Vathal or vadagam are sun dried vegetables and condiments. Vegetables such as Manathakkali (known as black nightshade), Kothavaranga (cluster beans), Vendakkai (okra), Sundakkai (Turkey berry) are sun dried and stored in an air tight container. They have a long shelf life. Any of these can be used in this dish which gives you a nice aroma and taste. You can find these in the local stores in India or any Indian stores in the U.S. The blend of various spices brings a nice flavor to this dish. Vathakuzhambu and sutta appalam (roasted papad) along with paruppu thuvayal is the best combination to eat. I hope you try and enjoy this spicy gravy. Preparation time: 45 minutes No. of servings: 4 Spice level: 4 out of...
Read MoreBreakfast Special Sambhar
Its one of my favorite recipe. once you make this sambar you will love it. such an special sambar it is. Especially it goes well with idli, dosa. A wonderful breakfast dish. Preparation time: 45 mins No. of Servings: 4-5 Spice level: 2 out of 5 Ingredients Vegetables(Carrot,Beans or Drumstick or potatoes ) Pearl onions : 10 to 12 nos Tomatoes:3 nos Red gram(Toor dal) : 1/2 cup Tamarind:lemon size ball Turmeric powder: 1/2 tsp Salt:As reqd Coriander leaves for garnishing For seasoning Mustard seeds:1 tsp Red chillies : 2 nos Curry leaves : 2 springs Fennel seeds :1/2 tsp For Masala Coriander seeds :2 tbsp Bengal gram(Channa dal) :2 tsp Fenugreek:1 tsp Red chillies:5 nos Curry leaves:4 sprigs Asafoetida: 1/2″ piece Coriander leaves(optional) : few springs Oil: 2 tbsp or ghee (ghee gives more aroma and taste too)...
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