Thursday, December 24, 2009

POTATO CURRY

Potatoes......Who will say no to this....Kid's lovable veggie delight.......this potato curry is one of my favourite too & I learned this from one of my friend Mrs. Prabhamani. Thanks to her and I would like to share this with you all....

Ingredients:
Potato - 1/2 kg
Big Onion - 1 No
Tomato - 1
Chilli Powder - 1 tsp
Coriander Powser - 2 tsp
Turmeric Powder - 1/2 tsp
Ginger-Garlic Paste - 1 tsp

To Grind:
Grated Coconut - 1/2 cup
Small Onion - 7-8 Nos
Jeera - 1 tsp
Curry Leaves - Few

For Tempering:
Sombu - 1 tsp
Curry Leaves - Few

Method:
  • Peel potato skin and cut it into small pieces and put in salt water and keep aside.
  • Heat a kadai with little oil and fry the ingredients given in "To Grind" till the coconut becomes golden brown.
  • Cool it and grind it to a thick paste and keep a side.
  • In a pressure pan, add little oil and then add the items given in "For Tempering" .
  • After that add cut onions and fry for few mints followed by tomatoes.
  • Leave until the tomatoes were cooked nicely.
  • Add Ginger-Garlic paste to this and fry until you get good aroma of that paste.
  • At this stage add Chilli, Coriander and turmeric powder and mix well.
  • Now add the potato pieces into this mixture wtih enough salt and water and pressure cook it.
  • Release the pressure from cooker and once the potatoes were well cooked, add the grinded thick paste and make to boil for few mints.
  • Taste it for salt and switch off the gas.

Tasty potato curry is ready to take up with Idly, Dosa, Chappatis and Curd Rice.

AWARD

Thanks a lot Ms. Aruna Manikandan for sharing this award with me.


Love to share this award with my blog friends.

Wish You all Very Happy Chistmas

Wednesday, December 16, 2009

SIMPLE BONDA

Ingredients:
Urad Dal - 1cup
Rice Flour - 2 tsp
Onion - 1
Green Chillies - 2
Coriander leaves - few
Curry leaves - few
Salt to taste
Oil to fry

Method:
  • Soak the dal for 2 hours and grind it to a thick paste (sprinkle water while grinding).
  • Cut onion, green chillies,curry leaves & coriander leaves and mix it with the dal paste and rice flour.
  • Add enough salt in that dal mixture.
  • Heat a kadai with oil and fry this bondas till golden brown.

Hot bondas is ready to taste with coconut chutney and hot tea or coffee.

Note : You can add peppers also.

Wednesday, December 9, 2009

PEAS CUTLET

I am happy to see you all my blog friends after a long time with a hot, low fat, spicy, crunchy and mouth watering recipe which fits exactly for this chilly climate. Let’s taste these spicy cutlets with a hot cup of coffee. So, lets get started……….

Ingredients
Peas - 1 cup (soaked overnight and pressure cooked)
Boiled Potato - 2
Turmeric Pwdr - 1/2 tsp
Red Chilli Pwdr - 1/2 tsp
Amchur Pwdr - 1/4 tsp
Ginger-Garlic Paster - 1/2 tsp
Bread Crumbs - 2 tsp
Salt for taste
Oil to fry

Method:
  • Mash the cooked peas and potatoes and keep a side.
  • Add the rest of the ingredients except oil and bread crumbs with the above mashed ingredients.
  • Make small balls and flatten them.
  • Roll them in bread crumbs and cook on tava with little oil.
  • Cook on both sides till it becomes crispy.

Serve hot with tomato sauce.

Friday, November 20, 2009

AWARDS

First of all a Big Thanks to Ms. Aruna Manikandan http://ensamayalkuripugal.blogspot.com/ for sharing this Excellency Award with me. This makes me really an enthu to do more articles.
And with this award I have reached 35th post. Also love to have friends like you all.
I would like to share this award with my beloved other blogger friends.

Thursday, November 19, 2009

MUTTON KUZHAMBU

Ingredients:
Mutton - 1/2 kg
Small Onion - 1/2 cup
Tomato - 2
Ginger-Garlic paste - 1 tsp
Turmeric Powder - 1/2 spoon
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Coconut (Grinded to thick paste)
Curry Leaves - Few
Coriander Leaves - Few
Salt
For Seasoning:
Sombu - 1spoon
Cardomom - 2
Bay Leaves - 2
Cinnamom bark - 1 inch
Red chilli - 2

Method:
  • Heat a pressure cooker with oil and put all the ingredients in "For Seasoning".
  • Then add onion and fry till it becomes golden brown.
  • Add tomato and saute for few mints.
  • Now add ginger-garlic paste and fry for few mints.
  • Add mutton and curry leaves and fry in this mixture for few mints.
  • Then to this add chilli powder, coriander powder, turmeric powder and salt and mix well.
  • Add coconut paste and required water and close the cooker.
  • Pressure cook until the mutton become soft.
  • When mutton is cooked garnish it with coriander leaves.

It will be tasty when you have it with White rice, Kal Dosai and Idlies....:-) This is my Sweet Mom's recipe and always I love have my Mom's preparation......


Sunday, November 15, 2009

PEPPER CHICKEN GRAVY

Ingredients:

Chicken - 1/2 kg
Small Onion - 1 cup
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1 tsp
Coriander leaves - few
Curry leaves - few
Salt for taste
Oil

For Seasoning:
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 2
Cardomom - 2
Cinnaman - 1

Method:
  • Clean the chicken and marinate it with turmeric powder, salt, ginger-garlic paste and keep a side.
  • Heat oil in a kadai and put the items in "For Seasoning".
  • Then add onion and fry till it become golden brown and then add tomato and saute for few mints.
  • Now add giner-garlic paste and fry well.
  • Then add the chicken peace and fry for few mints with little salt and curry leaves.
  • Sprinkle turmeric powder, red chilli powder and pepper powder and allow it to cook for some time.
  • Add little water and cover it with lid.
  • When chicken is cooked finally add coriander leaves.

Hot and spicy pepper chicken is ready to serve with chappatis or parathas or hot rice.

Friday, November 13, 2009

ALOO PARATHAS

Ingredients:

Wheat Flour - 2 cups
Water - 1 cup
Potatoes - 3 to 4 (boiled and mashed)
Green Chillies - 2 (Chopped nicely)
Red Chilli powder - 1/4 tsp
Onion - 1 (Chopped nicely)
Coriander leaves - Few
Salt to taste
Oil / Ghee

Method:
  • Mix wheat flour, salt and water and knead it to make a soft dough and keep aside.
  • Meantime mix mashed potatoes with onion, green chillies, red chilli powder, salt and coriander leaves.
  • Now roll out small balls out of the dough.
  • Fill the dough with the potato stuffing inthe centre.
  • Draw the edges towards the centre to cover the mixture.
  • Press it gently and flatten to the size of roti.
  • Place the parathas in the preheated thawa.
  • After that reverse the side of parathas until it becomes golden brown.
  • Sprinkle little oil on the paratha.

Hot Parathas are ready to have with tomato ketchep, thick curd or any pickles.

Thursday, November 12, 2009

BHAJJI

Ingredients:
Gram Flour - 1 cup
Rice Flour - 1/2 cup
Red Chilli powder - 1/2 tsp
Soda - a pinch (Optional)
Salt to taste
Oil for frying

Vegetables:
Plaintain
Potato
Onion
Bhajji Chillies

Method:
  • Mix Gram Flour, Rice Flour, Red Chilli powder and Salt with required water to make a thick batter and keep a side.
  • Slice the vegetables (Except Bhajji Chillies) and keep a side.
  • Heat oil in a kadai for deep frying.
  • Dip one slice plaintain/potato/ chilli/ onion into the prepared batter and slowly immerse it into the hot oil and deep fry till both the ends become golden brown.
  • Place the hot bhajji in a plate with paper towel, to absorb excess oil.

Hot & Spicy Bhajji is ready now to taste with coconut chutney or onion chutney.

Note : I will not use soda as it is not good for health. Soda is used only to make bhajji buffy. Better we will avoid this.






AWARDS

Kitchen Queen http://kattameethatheeka.blogspot.com/ has showered me with awards.

Thanks a lot Ms. Kitchen Queen for sharing this wonderful awards with me. This gives a boost to contribute new dishes.























Wednesday, November 11, 2009

VANJARAM FISH FRY

Ingredients:

Vanjaram Fish - 1 kg
Chilli powder - 1 tsp
Ginger-Garlic paste - 1 tspn
Turmeric powder - 1/2 tspn
Salt for taste
Oil to fry

Method:
  • Clean the fish and marinate with turmeric powder and salt for few mints.
  • Mix all other ingredients given and prepare a thick paste.
  • Now again marinate the fish with the above paste for 1 hr.
  • In a pan, add oil and shallow fry these fish pieces on both sides.

Tasty....Spicy.....Fish fry is ready to taste with parupu sadam and rasam sadam

Friday, November 6, 2009

POTATO MASALA

This is very simple and quick recipe which anyone can make. This is a perfect match for poori's and chappati's. This is a typical Indian dish. Almost various state people know about this dish. Kids really loves this.........Here the dish comes for you all.

Ingredients:
Potato - 4 boiled (Peeled and mashed)
Onion - 1
Tomato - 2
Green Chillies - 4
Ginger-Garlice Paste - 1 tsp
Jeera - 1 spoon
Urad Dal - 1/2 spoon
Turmeric Powder - a pinch
Curry leaves - 10
Salt for taste
Oil - 2 tsp

Method:
  • Heat oil in a pan and add jeera seeds and urad dals.
  • Let it splutter and then add onion and green chillies and saute for few mints.
  • Now add tomatoes and ginger-garlic paste and fry for 10-15 mints.
  • Finally add mashed potatoes and turmeric powder and mix well.
  • Add required salt and curry leaves and mix it well.
  • Add little water to it and make it as a very thick gravy.

Serve hot with hot pooris.

Wednesday, November 4, 2009

MEDICAL BENEFITS OF HONEY AND CINNAMON

It is found that a mixture of honey and cinnamon cures most Diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases. Honey can be used without any side Effects for any kind of diseases.

Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a Magazine in Canada , on its issue dated 17 January, 1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists
HEART DISEASES
Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, if they do this Process daily they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada , various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
ARTHRITIS
Arthritis patients may take daily, morning, and night, One cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon honey and half teaspoon Cinnamon powder before breakfast, They found that within a week, out of the 200 people So treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
BLADDER INFECTIONS
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in thebladder.

TOOTHACHE:
Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied three times a day until the tooth stops aching.

CHOLESTEROL
Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water, given to a cholesterol patient were found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol. By the way, if you're taking cholesterol medicine, STOP! They all contain STATIN which weaken your muscles...including YOUR HEART and none has been shown to stop heart attacks or strokes!!!!= 20
COLDS
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.
UPSET STOMACH
Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS
According to the studies done in India and Japan , it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas
IMMUNE SYSTEM
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant Use of honey strengthens the white blood corpuscles to fight bacterial and viral diseases.







Monday, November 2, 2009

VEG-RAVA KICHADI

This is an easy and wonderful breakfast prepared using rava. Actually most of us wont like rava upma, but when you modify this upma to a colorful dish by adding some vegetable, ginger-garlic paste, turmeric powder etc..and make our loved ones to have this nutritious rava dish......and i love to share this dish to all you guys.....

Ingredients:
Upma Ravai - 250 gms
Carrots - 1
Beans - 30 gms
Potato - 2
Peas - 50 gms
Ghee
Onions - 2
Tomato - 2
Green chillies - 3
Ginger-Garlic Paste - 1 tsp

Turmeric Powder - a pinch
Few Coriander Leaves
Few Curry Leaves
Salt & Water

For Tempering:
Jeera - 1 spoon
Bay Leaf - 1
Cloves - 2

Method:
  • Add little ghee in a kadai and fry rava until you get good aroma and then keep a side.
  • Heat little oil and ghee in another pan and add jeera, Bay leaf and cloves.
  • To this add onion and green chillies, curry leaves, turmeric powder and fry until they becomes soft.
  • Then add tomatoes and when it becomes soft add ginger-garlic paste and fry for few mints.
  • After this add cut vegetables peas and fry them well.
  • Now add 2 cups of boiling water and make the vegetables to cook.
  • Add required salt.
  • Once the vegetables gets cooked add fried rava (little by little) to this mixture and keep stirring(To avoid lumbs).
  • Close the vessel with a lid and let the water come to a boil .
  • Keep stirring the upma and finally add little ghee to it.
  • Finally add coriander leaves before you eat.

Tasty and colorful Veg-Rava Kichidi is ready to taste with coconut chutney.

PRAWN GRAVY

Ingredients:
Prawn - 1/2 kg
Small Onion - 1 cup
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1/2 spoon
Chilli Powder - 1 spoon
Coriander Powder - 2 spoon
Jeera - 1 spoon
Oil - 2 tsp
Curry Leaves - few
Salt for taste

Method:
  • Clean and wash the prawns well and keep aside.
  • Heat oil in a kadai and add jeera and fry.
  • Add onions to this and fry till golden brown.
  • Then add tomatoes and curry leaves and cook for few mints.
  • Now we can add ginger-garlic paste and let it cook until you get a good aroma.
  • To this add turmeric powder, chilli powder and coriander powder one by one and saute for few seconds.
  • Add cleaned prawns and mix well with 1/2 cup of water.
  • Cover with a lid and cook on low flame till the prawns becomes tender.
  • Finally check for salt and garnish with coriander leaves finally.

Serve this prawn gravy with hot rice.

CHICKEN GRAVY

I love to prepare any chicken dish as its a very favorite dish for my daughter.When we talk about chicken dishes, you can have plenty of varieties. Let’s see one by one in this blog. As to start with I am giving you a very simple method of preparing Chicken gravy. You can have this with rice, chappatis etc. Let enter into the preparation...
Ingredients:
Chicken - 500g
Onion - 2
Tomato - 2
Green Chillies - 2
Ginger-Garlic paste - 1 tsp
Chilli powder - 1tsp
Coriander powder - 2 tsp
Pepper powder - 1 spoon
Curry Leaves - Few
Coriander Leaves
For Tempering:
Jeera - 1 spoon
Bay Leaves - 1
Cardomom - 2
Cloves - 2
Cinnamom - 2
To Grind:
Coconut - 1/2 cup (Ground this as a thick paste)
Method:
  • Wash the chicken and marinate it with ginger-garlic paste, chilli powder and little salt and let it stay for 1/2 an hour.
  • Heat oil in a kadai and the ingredients given in "For Tempering".
  • Saute the onion, tomato, curry leaves, ginger-garlic paste one by one nicely.
  • Now add the marinated chicken and fry for few mints.
  • Add chilli powder, coriander powder and mix it well with little salt.
  • Add 2 - 3 cups of water and cook until the chicken becomes soft.
  • Now add pepper powder and coconut paste and mix well.
  • Close this with a lid and cook until the gravy becomes thick.
  • Add coriander leaves before you serve.

Spicy Chicken gravy is ready to taste with hot rice, chappatis, idlis and dosa's.


Tuesday, October 27, 2009

CHANNA MASALA

This dish is very gud to go with puris, chapathis, dosa or idlis...Its very easy and very popular in any parties or functions.We can also taste the cooked channa's plainly as a evening snacks.Its very rich in protein too....So, lets have a look into this energy rich dish...

Ingredients:
White Channa - 1 cup soaked overnight
Onion - 1
Tomato - 1
Ginger-Garlic paster - 1 spoon
Chilli powder - 1 spoon
Coriander powder - 2 spoons
Turmeric powder - 1/4 spoon
Garam masala - 1/2 spoon (Optional)
Coriander leaves - few
Cumin seeds - 1/2 spoon
Salt for taste
oil - 1 tbsp

Method:

  • Drain the channa and pressure cook it with some salt (You can keep one or two whistle)
  • Heat oil in a pan, add cumin seeds followed by onion and fry till it becomes golden brown.
  • Then add tomato and once it becomes soft add ginger-garlic paste and saute for few minutes.
  • At this point add all the masala ingrdients and fry for few minutes.
  • Once the masala gets cooked, add the cooked channa masala with required (little) water.
  • Cover and cook for atleast 15 minutes, so that the channa will absorb the masala within it.
  • Add chopped coriander leaves before you serve.

Tasty channa masala is now ready to go with your puris and chappatis.




Monday, October 26, 2009

PEAS PULAO

Here is a simple and delicious dish for you all. Its very simple and interesting. Kids will like it a lot. Come on lets have a look.....

Ingredients:

Basmati rice - 1 1/2 cup
Onion (medium size) - 1
Green peas - 3/4 cup
Green chillies -3
Ginger garlic paste - 1 1/2 tbsp
Cumin seeds - 1 tsp
Cloves - 3
Cardamom - 2
Cinnamon stick - 1″
Bay leaves - 2
Cashew nuts - 1/4 cup
Coriander Leaves - a punch
Mint Leaves - a pinch
Oil - 2 tbsp
Ghee - 2 tbsp
Salt to taste

Method:
  • Heat oil in a cooker and add cumin seeds,Coarsely ground cardamom,bay leaves, cinnamon and cloves together.
  • Add mint and coriander leaves and fry for few minutes.
  • Now add the onions and split green chillies and saute and then add ginger garlic paste.
  • Now add soaked peas and cook for few mintues.
  • When the peas are coated with masala add basmati rice and add enough water and salt and close the pan.
  • Leave the cooker for two whistles and switch off the gas.
  • Hot peas pulao is ready.

Garnish with coriander leaveas and serve this delicious peas pulao with any raita.



Thursday, May 21, 2009

SAMBHAR

Ingredients:
Thur Dal – 1 cup
Vegetables (Brinjal, Carrot, Drumstick etc) – 1 cup
Samll Onion – ½ cup (or) 1 cup
Tomato – 2
Tamarind paste – 1 tbsp
Turmeric Powder – a pinch

Salt for taste

For Powdering:
Red Chillies – 5
Bengal Gram – 1 tsp
Coriander Seeds – 1 tbsp
Small Onion – 7 nos
Curry Leaves – Few
Coconut (grated) – ½ cup


For Seasoning:
Mustard Seeds – 1 tsp
Curry Leaves – Few
Asafetida – a pinch

Oil - 1 tsp

Method:
  • Heat a kadai and dry fry the ingredients given in “For Powdering” and keep a side.
  • Pressure cook the dal along with tomato and turmeric powder and keep a side.
  • Cook all vegetable with little salt in a heavy bottomed vessel.
  • Once vegetables are half cooked add tamarind paste and make it to boil for few mints.
  • Now add powdered ingredients and keep until the aroma comes well.
  • To this add mashed dal mixture and stir for sometimes.
  • In a pan add seasoning ingredients and pour that into the sambar mixture.
Finally garnish with coriander and serve hot with Idli’s and Dosa’s.

Friday, May 1, 2009

RAGI (KEZHVARAU) KOOZH

Here is an interesting recipe for this summer. Ragi (Kezhvaragu) Koozh. It is rich in protein, iron and calcium. It is easily digestive and good for all ages. I know you all will enjoy this dish and the recipe is on the way to U………


Ingredients:
Ragi flour - 1 cup

Rice - 1/2 cup
Water - 2 cups
Curd - 1/2 cup
Salt - to taste

Method:
  • Mix Ragi flour in Water without any lumps.
  • Cook rice and keep a side.
  • Boil water in a heavy bottom vessel and pour this ragi mixture into it.
  • Stir this mix frequently to avoid forming lumps.
  • Add cooked rice into this mixture and cook until it becomes thick.
  • Now remove from heat and keep a side for the whole night.
  • To Serve mix curd or buttermilk and with ragi koozh.

It will go well with coconut thuvayal, pickel,small onion and moore milagai.

immmm.........delicious ragi koozh is ready to taste.



PLANTAIN (VAZHAKAI) PORIYAL

Plantain is one thing which is present in one form or another in any wedding in Tamilnadu. You would have noticed plantain tree inviting you in any wedding. The reason behind is that "Full-grown plantain is an Eternal tree of evergreen plenty for endless generations!". In South India banana leaves are used to serve food as it got some medical benefits in it. Eating food served in plantain leaf gives you a special taste.


Ingredients:
Plantain - 2 nos
Ginet-Garlic paste - 1 tsp
Chill powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - a pinch

For Seasoning:
Jeera - 1 tsp
Few Curry Leaves

Method:
  • Cut plantain into small square pieces and keep it a side in salt water.
  • Hear oil in a kadai and add jeera and curry leaves.
  • Add ginger - garlic paste and stir for few mints.
  • Now add chill, corinader and turmeric powder and mix well.
  • Finally add cut plantain piece with salt and close the kadai with a lid.
  • Mix it frequently until the plantain becomes soft.

Spicy plantain poriyal is ready to taste with curd, rasam and paruppu sadam.




SEMIYA (VERMICELLI) PAYASAM

Hi Friends....lets start this month with a sweet recipe. Something simple, something comforting which captured the beautiful sunny weekend. I finally settled on semiya payasam. Here the payasam is on the way for you.........


Ingredients:

Semiya (Vermicelli) - 1 cup
Sugar - 1 cup
Milk - 1 lr
Ghee - 3 tbs
Cashewnuts - 50gms
Raisins - 50 gms
Cardomom powder - 1 tsp

Method:

  • Roast semiya in a heavy bottom vessel & keep a side.
  • Boil the milk, and cook semiya for 5-6 mints (or till semiya becomes soft)
  • Add sugar and simmer for 5 mints
  • Add Cardomom powder
  • Finally fry cashew nuts & raising in ghee & add to payasam

Garnish with cashew nuts, almond or saffron. Serve hot or cold

Sunday, April 19, 2009

PEAS BIRIYANI

Ingredients:
Green Peas – 1 cup
Basumati Rice – 1 cup
Onion – 2 sliced
Tomato – 2
Ginger Garlic Paste – 1 tbsp
Coriander Leaves
Mint Leaves
Salt for taste
Water

For Seasoning:
Jeera – 1 tsp
Bay Leaves – 1
Cardomom – 2

Cloves – 2
Cinnamom - 1

Method:
  • Heat the pressure cooker with oil & little ghee. Add the given ingredients for seasoning.
  • Now add coriander and mint leaves and saute for few mints.
  • Add onion. Fry till it becomes golden brown.
  • Next add tomato, ginger-garlic paste and saute until the raw smell goes.
  • Add coriander and chilli powder to the mixture.
  • Now add peas, rice and water.
  • Add required salt and mix well.
  • Close the cooker and leave it for tow whistles and switch off the stove.
  • Hot Peas Biriyani is ready.

Serve hot with onion raitha.

NOTE:

  • For 1 cup of rice you have add 2 cups of water.
  • Instead of water you can use coconut milk.







Friday, April 17, 2009

EGG KUZHAMBU


Ingredients:
Egg - 4 Nos
Onion - 2
Tomato - 2
Chilli powder - 1 tbs
Coriander powder - 2 tbs
Turmeric powder - a pinch
Ginger&Garlic paste - 1 tbs
Curry Leaves - a string
Oil & Salt as required

To Grind:
Grated Coconut – 4 tbs
Coriander Seeds – 1 tbs
Fennel Seeds – 1 tbs
Black Pepper – ½ tbs


Method:
  • Cut onion and tomato into small pieces.
  • Grind the ingredients mentioned in “To Grind” section and keep a side.
  • Heat a pan adds oil to fry mustard seeds to splutter.
  • Now add onion and fry till it becomes golden brown in color.
  • Then add tomato to it and fry till it becomes soft.
  • Add ginger, garlic paste to it and stir continuously until you get good aroma.
  • Then add chilli powder, coriander powder, turmeric powder and curry leaves and fry for few minutes.
  • Now add grinded paste and stir for few minutes.
  • Once the raw smell goes add water and salt and leave it for boil for few minutes.
  • Now break each egg (one by one) into the mixture and cover it with lid making the stove simmer.

Serve hot with rice or chappathi.

METHU VADA

Methu Vada is a popular snack in South India. This can be had along with breakfast like Idli, Dosa or Pongal. And also can taken as snacks with coffee or tea in evening.

Ingredients:

Urad Dal – 2 Cups
Chopped Onion – ¼ cup
Chopped Green Chilli – 3 or 4
Curry Leaves – 1 sprig
Black Pepper Corns – 1 tbs
Ginger – 1 inch
Salt to taste

Method:

  • Take Urad dal in a vessel wash it and add add water to soak for 1 hours.
  • Ground the dal without adding water. If the grinder is unable to grind just sprinkle some water and grind till you get a thick paste.
  • To this dal batter, add chopped ginger, green chillies, onion, curry leaves,whole black peopper corns and salt and mix well.
  • Heat oil in a kadai. Wet your palms and take batter into the palm & shape into balls and make a hole in the center using your thumb.
  • Fry the vadas till golden brown and lay them out on a tray lined with kitchen tissue to absorb excess oil.

Serve hot with coconut chutney or sambhar.

PARUPU PAYASAM

Ingredients:
Paasi Paruppu – 1 Cup
Jaggery – 1 cup or according to your taste
Cashew Nut – 10 Nuts
Cardamom – 2
Coconut (Optional)
Milk

Ghee

Method:
  • Heat a vessel and roast paasi paruppu until the aroma comes from the dal. Keep a side and cool and wash it.
  • Now add 4 cups of water and cook the dal.
  • In another vessel heat a cup of water to three fourth cup of jageery. Heat till the jaggery dissolves. Strain it (Jaggery may have some impurities)
  • Add jaggery water to the boiling dal and stir for few minutes (make the gas simmer).
  • Make cardamom powder and add to the dal and jaggery mixture.
  • Heat Ghee in a kadai and fry cashews until golden brown.
  • Now add this along with little milk for more taste.

immm!!!!! Yummy Payasam Ready……..:-)

POTATO PORIYAL


Ingredients:
Potato - 1/2 kg
Onion - 2
Tomato - 2
Ginger & Garlic paste - 1 spoon
Sambhar powder - 1 tbs
Turmeric powder - a pinch
Curry Leaves
Oil for fry
Salt for Taste

Method:
  • Boil potato and peel off the skin.
  • Heat oil in kadai add onion, tomato, ginger garlic paste and fry for a while.
  • Add turmeric & sambhar powder and sprinkle little wate and fry for few minutes.
  • Now add potatos (cut pieces) and mix well until the masala coats well on the potatoes.
  • Add salt for taste.

Potato poriyal is ready to taste.









COCONUT CHUTNEY


Ingredients:
Coconut - 3 to 4 pieces
Roasted Split Gram - 2 tsp
Green Chillies - 2nos
Small Onions - 3 to 4 nos
Garlic Cloves - 2 nos
Salt for taste

For Tempering:
Oil - 1 spoon
Mustard Seeds - 1 spoon
Few Curry Leaves
Red Chilles (Broken) - 1
Small Onions - 1 or 2 no

Method:


  • Put coconut, green chillies, roasted split gram, small oninon, garlic cloves and salt in a blender with little water and grind to make a fine paste. Keep aside.

  • Heat oil in a kadai and add mustard seeds, onion, red chilli, curry leaves and stir till the mustard seeds crackle.

  • Pour this over the chutney and mix well.

Serve with Dosa, Idli or Vadai

Sunday, April 12, 2009

MANATHAKKALI & APPALAM VATRAL KUZHAMBU

Vatral Kuzhambu .. hmm ... Myself and my hubby likes this kuzhambu very much. He always used to say that I am good in making this. This is best when we have it in next day. I used Manathakkali seeds (which is good for mouth & stomach ulcer) and appalam.You try this and give me your comments.

Ingredients:
Manathakkali Seeds – 1 tsp
Urad Appalam – 2 Nos
Mustard Seeds – ½ spoon
Venthayam Seeds – ½ spoon
Small Onions – 1 small cup
Garlic Cloves – 4 or 5
Tomato – 1
Tamarind – a small lemon size
Gingerly Oil – 1 tsp
Turmeric Powder – a pinch
Chilli Powder – 1 tsp
Coriander Power – 2 tsp

Method :

  • Heat oil and add mustard, venthayam, manathakkali seeds,garlic and fry for few minutes.
  • Then add onion, tomato, splitted appalam and curry leaves and stir for few minutes.
  • Add chilly and coriander powder and stir well.
  • Now add tamarind water, salt and make to boil for few minutes.
  • When the content gets thickened remove and little ghee [Optional]

Serve this with appalam, coconut thuvayal, carrort / cabbage/ beans/ egg poriyal.

KOTSU

Ingredients:
Brinjals - 1/2 kg
Green Gram Dhal - 1 cup
Green Chillies - 5
Onion - 1
Tomato - 1
Curry Leaves
Asafoetida - a pinch
Mustard Seeds - 1 tsp
Oil - 1 spoon
Salt for taste

Method:
  • Cut brinjals into small pieces and keep it a side.
  • Cook dhal for few minutes.
  • When it is half cooked add chilies,onion, tomato and leave for few seconds.
  • Now add the cut brinjals into it.
  • Add salt for taste.
  • Leave the gravy upto the brinjals gets mashed.
  • Switch off and remove from flame.
  • Heat oil, add mustard seeds, curry leaves and pour it into the dhal and brinjal gravy.
  • Kotsu is ready to eat.

This will go well with Pongal.

VEN PONGAL


Ingredients:
Rice - 1 cup
Paasi Parupu - 1/2 cup
Cumin Seeds - 1 spoon
Black Pepper - 1 tsp
Ginger - 1 inch
Curry Leaves - Few
Cashewnuts - 10 no.
Ghee - 2 tsp
Water
Salt for taste

Method :
  • Wash rice and paruppu with ginger and 5 cups of water and cook for 10 mints.
  • Simmer for few minutes and remove from fire.
  • Heat a kadai and fry cashewnuts, pepper and cumin seeds along with curry leaves.
  • Pour this over rice-dal mixture.
  • Mix well.

Enjoy with coconut chutney and sambar or kothsu.

Optional : Cashewnuts can be added / removed according to taste. Also we can add pepper powder instead of pepper seeds.

Saturday, April 11, 2009

AKSHAYA TRITIYA

Akshaya Trithiya is a highly auspicious day which falls on the third day after the New Moon (Amavasi) in the Hindu Month. Akshayam means “ growth”. In the tamil month of Chithirai, the thruthiyai which falls in the Shukla Paksham (valar pirai) is called Akshaya Thruthiyai. Thrythiyai occurs ever month, but the one in Chithirai is celebrated specially. On every thruthiyai, Chandra darisanam is considered auspicious. This year 2009, Akshaya Tritiya falls on 27th April, Monday.
There are numerous legends associated with Akshaya Tritiya; most popular is that :
Kuchela, the poor friend Of Krishna went to see Krishna with some aval (poha) tied in his upper cloth. Kannan welcomed Kuchela happily and putting a handful of poha in his mouth uttered the word “Akshayam”. At once, the humble abode of Kuchela became a palace & he became a very prosperous man.
Another legend is that Parasurama, the sixth avatara of Vishnu was born on this day.
Another legend suggests that the Pandavas received the Akshaya Pathram (bowl) from Lord Krishna (in the Mahabharata) on this day.
Lakshmi is supposed to have chosen this day to worship Lord Kubera on this day, to be blessed with Kubera Sampath.
Any new venture started on this day will last long and well.
It does not end there, it is the most ideal day to do charity, help the physically challenged, do financial helps for higher studies for needy, deserving people as well.
It is said that giving curd rice to others improves longevity of life.
Distribution of sweets, helps to get over the obstacles in getting married. Distribution of grains and cereals, prevents accidents and untimely death. By giving cattle feed, prosperity will increase.
So, let us do good deeds on this auspicious day and pray for good things in life.

Friday, April 10, 2009

HAIR CARE

For Dandruff

  • Massage the Scalp with pure coconut oil. This will also help growth of hair.
  • Apply coconut oil, which has been boiled with small onions for about 20 minutes. Wash it off with a mixture of green gram powder and water drained from cooked (boiled) rice.
  • Apply a mixture of almond oil and gooseberry juice with finger tips on the scalp.
  • Apply the warm mixture of olive oil, lemon juice and coconut oil. Do a steam -towel- wrap for 15 minutes and wash the hair with a mild shampoo.
  • Apply a paste of fenugreek and mustard to the scalp.
  • Mix Shikakai powder with the water drained from the cooked rice and wash the hair with it.
  • Crush the leaves of five-petal hibiscus flower and take the juice. Wash the hair with this juice.
  • Heat oil with a little camphor. Apply the oil in the scalp and massage for 10 minutes. After 30 minutes wash the hair with a herbal shampoo. Do the steam -towel- wrap for 15 minutes.

For Healthy and Shiny hair

  • It is better to apply castor oil for a healthy growth of hair.
  • Apply besan in the hair and wash it with water drained from the cooked rice.
  • Soak a handful of gooseberries in a cup of milk for two hours. Make a paste and apply on the hair.
  • Apply the mixture of an egg white, 2 spoons of castor oil, 1 spoon glycerin, in the scalp and hair. Wash it after some time.
  • Massage hair with warm coconut oil an hour before washing. Let it soak. Cover your head with a hot towel and wash your hair after an hour or so.
  • Boil a few hibiscus flowers in coconut oil. Filter and use this hair oil to control hair loss and thinning.
  • Do a 'steam-towel-wrap' once in a while, if your cuticles are damaged, as this steaming opens out the pores and absorbs the oil.
  • Soak 1 teaspoon fenugreek in curd and keep it for a night. Apply it in the next morning.
  • Boil coconut oil with the juices of curry leaves, basil, hibiscus flower and gooseberry. Apply on hair, keep it for sometime and rinse.
  • Add a lemon peel to a 'shikakai' and 'amla' mixture while washing your hair.
  • Take a cup each coconut and mustard oil. Soak half a cup of curry leaves in the oil mixture and keep it for a night. Next morning, heat on a slow fire till the curry leaves turn crisp. Remove from heat and add two to three camphor balls. Allow oil to cool and then strain. Apply oil to hair roots using cotton wool along the parting and massage in circular movements. Leave the oil overnight and shampoo the next morning. Repeat twice a week.

For Graying

  • Take a little Mehandi , an egg, juice of half a lemon, one table spoon of instant coffee powder. Mix it together and apply on the hair. Wash it after 45 minutes.
  • Take a little Mehandi, tea water, one table spoon of amla powder. Mix together and keep it for whole night and apply on your hair in next morning. Wash it after 45 minutes.

Natural Conditioners

  • Henna is a herbal treatment with good conditioning abilities.
  • Egg white is a good conditioner for hair.
  • Deep condition with curd, beer and egg.
  • Mix a little vinegar in warm water and rinse your hair with this solution. This will add bounce to dull and lifeless hair.

SKIN CARE


For Glowing Skin
  • A facemask of egg white and honey gently removes the tan from your face.
  • Mix oats with honey, yogurt and ground almonds. Apply this in your face, leave it for five minutes and wash with lukewarm water.
  • Cucumber is a natural cleanser. Mix cucumber juice with milk and use it instead of a cleanser.
  • For oily skin, apply a mixture of grapes, lemon and egg white. Leave it for 20 minutes and rinse with warm water. While lemon acts as a natural cleanser, grapes will soften your skin and egg whites will tighten it. Don’t be alarmed if your skin tingles.
  • Cut the lemon and rub the wedge all over your face. Leave it for about 20 minutes, then rinse off with cold water. This will refresh your face. Avoid doing this if you have dry skin.
  • Mix honey, lemon and vegetable oil .This mixture is a good moisturiser for dry skin. Apply this mask for 10 minutes.
  • Apply the mixture of honey and milk on the face . This will make your skin glow.
  • Prepare a mask by mixing a slice of pumpkin with egg yolk and milk. Let this mask set on your face for 30 minutes for a glowing skin.
  • Mix half-a-cup honey to your bath water for soft and smooth skin.
  • For a soothing body pack, prepare a paste of mint leaves and almonds. Mix it with warm water and apply all over your body. Leave it till it dries and rinse with warm water.
  • Buttermilk dabbed on skin for 15 minutes will soak up oil from your skin without drying it.
  • Carrot juice applied daily fades blemishes.
  • For dark underarms and neck apply lemon juice mixed with cucumber juice and a pinch of turmeric daily. Leave this on for 20 minutes.
  • For removing facial hair.. Apply a sticky paste of egg white blended with sugar and corn flour. When it dries, gently peel it off. Repeat this three to four times a week.
  • Thin apple slices rubbed onto oily skin will help in controlling oily shine.
  • For supple skin, apply a ripe smashed banana on your face for 20 minutes daily.
  • For a fair skin, try this natural bleach. Mix orange peels (sun dried and powdered) with milk. Apply this paste for 25 minutes and wash off.
  • Mix half teaspoon dried curry leaf powder with multani mitti (fullers earth) and apply on the face. Wash it after it gets dry.
  • Apply the mixture of tomato juice and honey on the face and neck , wash it after 15 minutes.
  • Apply the mixture of carrot juice and basin. Leave it till it dries and wash the face.
  • Add two teaspoon of tomato juice with 4 teaspoon of curd and apply on the face.
  • Add a pinch of yeast with 2 teaspoon of cabbage juice and apply.
  • Mix 1 table spoon of barley powder with half teaspoon of lime juice and 1 teaspoon of honey. Apply it on the face and wash after 20 minutes.
  • Mix pineapple juice and carrot juice together and apply it on the face and wash it after 15 minutes.
  • Mix vinegar and rose water in equal quantities and apply.
  • Mix curd and cucumber juice and apply it on the face.
  • Apply the mixture of coconut water and thick pineapple juice.
  • Make a paste with 1/2 teaspoon of milk powder, 1/4 teaspoon of egg white and 1/2 teaspoon of lemon juice and apply on the face.
  • For dry skin, Make a paste with egg yolk, olive oil and lemon juice. Apply it on the neck and face, wash it out after 10 minutes.
  • For oily skin, take a mixture of oatmeal and egg white and apply it on the neck and face
  • For glowing skin, use basin or green gram powder mixed with milk instead of soap.
  • Apply the mixture of raw turmeric and cream of milk on the face and wash it after 20 minutes. It will make your skin fair.
  • Apply the mixture of honey, basin, cream of milk and olive oil as a face pack.
  • Apply the paste of fenugreek with milk on the face and let it dry. Wash off with luke warm water.
  • Make a paste of red sandal wood and apply it on the face every day for glowing skin.
  • Make a paste with red sandal powder and coconut milk and apply on the face for soft skin.

For Black Spots

  • Make a paste with mehndi and oil and apply on the face
  • Make a mixture of 1/2 teaspoon lemon juice and glycerin and apply it on the spots
  • Apply the paste of turmeric and curry leaves on the face and wash it after 15 minutes.
  • Apply a mixture of mehndi and turmeric. For a piece of turmeric, 2-3 leaves of mehndi are used
  • Grind dried basil leaf, neem and mint (100 gm each). Add some turmeric powder and rose water to make it in a paste form and apply it on the spots.
  • Grind betel leaf and add a little coconut oil and apply it on the spots
  • Soak a chappathi in milk overnight . Make it into a paste and apply it on black heads. Repeat for several days
  • Make a paste of saffron and add some honey , apply it on the face to remove black spots.
  • To remove black spots... apply a paste of turmeric and basil.
  • To remove wrinkles on the face, apply a mixture of sandalwood powder, rosewater and glycerin. Wash with cold water after some time

For Pimples

  • Apply a mixture of turmeric and neem paste on the face.
  • A mixture of crushed mint leaves and oats will reduce pimples. Leave this for 20 minutes and wash it with warm water.
  • Mix thick curd, turmeric and two drops of oil. Apply on the face.
  • Crush garlic and take the juice and apply it on the face daily to reduce pimples
  • Make a paste with sandalwood and turmeric and apply it on the face.

EYE CARE

  • Dip wads of cotton in a chilled mixture of cucumber and potato juice. Keep this on your eyelids for 15 to 20 minutes and gently wash it off. Apply a little baby oil.
  • For long eyelashes. Apply a thin coat of castor oil every night. It strengthens lashes and cools your eyes.
  • Massage a few drops of coconut oil around the eyes to get rid off dark circles.
  • To reduce puffiness of your eyes, grate a potato; tie in a cloth and place the cloth over your eyes for about 15 minutes.
  • Add a small pinch of salt in water and wash for bright and sparkling eyes.
  • Mix tomato juice and lemon juice in equal quantity and apply around the eyes. After 30 minutes wash it off with cold and hot water alternatively.
  • Make a paste of sandal wood and nutmeg. Apply the paste around the eyes before sleeping and wash it off in the morning.
  • Crush a cucumber and take the juice. Add a little rose water and apply around the eyes and wash it after 30 minutes.
  • Place cotton wool swabs dipped in cold milk on closed eyes for removing dark circles.

MILLAGU RASAM

Hi friends, let me talk about rasam now. Its really a favourite dish for my hubby and my father. They love to have rasam for their daily lunch. I love to cook that because its very easy to cook. Hardly it will take 5 mits to cook. And when you talk about the benefits of rasam. Its helpfull for good digestion. If some one at my place suffers with cold my immediate suggestion will be Milagu rasam as it got some medicinal benefits. Let me share the recipe with you all.
Ingredients
Black peppercorns – ½ tsp
Cumin seeds – 1 tsp
Garlic Cloves - 4
Tamrind juice (or thick store bought pulp 1/4 tsp)
Tomato - 1
Turmeric powder – 1 pinch
Corrainder leaves (chopped)
Salt
For Tempering:
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Dry red chilli - 1
Few Curry leaves
Asafoetida powder – a pinch
Oil – 1tsp

Method :
  • Grind black peppercorns, cumin seeds and garlic coarsly in a mixie and keep aside.
  • Take a bowl crush tomatoes with your hands and add tamrind juice,turmeric powder.
  • Heat oil in a kadai or pan and splutter mustard and cumin seeds, red chilli, curry leaves, corriander leaves, asafoetida , grounded pepper cumin and garlic mixture.
  • Add little salt and water and heat for few minutes.
  • Switch off before the mixture begins to boil.
  • Garnish with remaining Coriander leaves
Serve hot with rice and coconut thuvayal and potato varuval.

PANNER BUTTER MASALA

Ingredients
Paneer - 250 gm
Bay leaf - 1
Cinnamon stick - 1 inch
Cloves - 2
Cardamom - 2
Chili powder - 1 tsp
Turmeric powder - a pinch
Salt to taste
Garam masala - 1&1/2 tsp
Tomato puree - 3 tsp
Cream - 4 tsp
Butter - 2 tsp
Kasuri methi - 2 tsp
Onion - 1
Garlic cloves - 4
Fresh ginger - 1 inch
Sugar - 1 tsp

Chopped coriander

To Grind :
Grind Onion,Tomato,Ginger,Garlic as thick paste

Method:
  • Heat 1/2 tbsp butter in a heavy bottom pan.
  • Add cinnamon, cloves, bay leaf and cardamom and fry for a second
  • Add grinded paste
  • Fry it till golden brown
  • Add all the dry powders, sugar, tomato puree; fry for 2 minutes
  • Now add 2 cups water Cook for another 10-15 min till oil saperates and the gravy dries up to thick masala gravy
  • Now mix in cream, rest of the butter, kasuri methi & paneer
  • Add salt for taste
  • Cook till paneer is soft
  • Finally garnish with Coriander leaves
  • Serve hot with chappatis or rotis or parathas