It is the one most common chutney prepared with all kind of idlis, dosas, and with pongal. It tastes better when made with fresh coconut than the ready made dried grated coconut.
Ingredients:
- Coconut- half a coconut
- Roasted gram( pottukadalai-3 tablespoon
- Green chillies/ Red chillies-2 or 3(according to the taste needed)
- Ginger- 1/2 inch (optional)
- Garlic- 2 or 3 (optional)
- Oil for seasoning
- Salt
- For seasoning: Mustard, Cumin seeds, Urad dal, small onions(3), Curry leaves.
Method:
- Grind the coconut, roasted gram,red chillies, ginger and garlic into a thick fine paste.
- Add little water and required amount of salt.
- Heat oil in pan and add the mustard seeds, urad dal and the cumin seeds.
- When it splutters add the curry leaves and then the finely chopped onions.
- Fry it till the onions become roasted.
- Just add the seasonings to the chutney and serve it.
This is one of the most lovely combination with chappathi or poori.
Ingredients:
- Vegetables-2 cups
- (carrot, beans, green peas, cauliflower, potato,beetroot,..)
- Tomato - 1 (bigger size)
- Onion - 1
- Garlic-5
- Ginger- 1(make ginger garlic paste)
- cinnamon- a small piece
- cloves-2
- Poppy seeds(kasa kasa)-1 teaspoon
- Fennel(Sombu)-1 teaspoon
- Cumin seeds(jeeragam)-1 teaspoon
- Turmeric powder-1/4 teaspoon
- Chilli powder-1 teaspoon
- Coriander powder- 1/2 to 3/4 teaspoon
- Grated coconut-2 tablespoon
- Cashew-2 or 3
- Oil-3 tablespoon
- Salt
- Lemon juice for flavour(optional)
- Coriander leaves for garnishing
Method:
- Heat little oil in pan and fry the cinnamon,cloves, fennel,cumin seeds, poppy seeds.
- When it starts to splutter, add the ginger garlic paste,onion and the tomatoes.
- Finally after switching off the flame, add the grated coconut and fry it in that heat.
- Allow it to cool and grind it into a paste along with cashew, turmeric powder, chilli powder, and coriander powder.
- Cook the vegetables seperately in salted water.
- Do not use too much of water.
- Heat oil in pan and add the paste when it is hot enough.
- Fry it in medium flame till the oil comes out.
- Add the cooked vegetables along with the cooked water and required amount of salt.
- Just allow it cook for another 3 minutes or till the required consistency is attained.
- Finally after removing from the flame add three or four drops of lemon juice and garnish it with coriander leaves.
- A perfect combination with chappathi and poori.
Tip:
- The vegetables can also be added without cooking it seperately.
- After add the raw cut vegetables to the gravy, add enough water and allow it to cook in pressure cooker.
- Leave two whistles to call and remove it from flame.
- Garnish it with coriander leaves.
I hope, there wont be any marriage occasion without this sweet in Tamilnadu..
Once I had a party in my german class and thought to take some sweets to the class. I didnt have time and so I did this simple rava kesari and took it with me. There were students from all the countries and I was little bit worried whether they would like this simple sweet. But do you guess what happened? They started asking recipe for the kesari. Since rava is a common thing used here at Germany for pudding, dessert, etc., they were really surprised when they heard that the sweet was made out of it.Then I translated the recipe in German and then sent in mails to my friends.So this recipe has now the pride of having International fans :-DIngredients:- Rava(Sooji)-1 cup(fine rava preferable)
- Milk -1 cup
- Water-1 to 1 1/4 cup
- Sugar-1 to 1 1/4 cup(according to the sweetness required)
- Ghee-50 gms
- Cashew-9 or 10
- Dry grapes- 9 or 10
- Kesari powder/ food colour- a pinch(optional)
Method:
- Heat the pan and fry the rava without oil in medium flame evenly.
- Do not fry too much.Fry till it gets hot evenly and remove it from flame before it becomes brown. Allow it to cool.
- Fry the cashews (and any other nuts like pista, etc.) to golden brown in oil or ghee.
- Take a pan and heat the water and milk together.
- When the milk starts to boil, remove it from the flame.
- Immedietely add the fried rava to the pan, by swifting it and stirring it with a spoon on the other hand.
- Stir it in one single direction to avoid clumps.Take care that there are no clumps.
- Now keep it again in the medium flame and add sugar and then the ghee.
- Stir it without removing the spoon, till it becomes thick and comes out without sticking to the pan.
- Now pour it in a greased mould or pan and cut into pieces (optional)
- Decorate with the fried nuts and dry grapes and fruits like pineapple , apple, etc as you like.
- Add the kesari powder or the food colour if needed to the boiled milk, before adding the rava.
- Simple yet tasty rava kesari is ready.
This is one of the famous gravy in South India. My mom do this with sambar powder, but there are other ways also to do this.
Ingredients:
- Sundakai/ other kind of vathal -10 to 12(available in asian shops)
- Garlic-8
- Large Onion-1
- Sambar powder-1 1/2 heaped teaspoon (see previous posts to know the ingredients of sambar powder)
- Cumin seeds(jeera)-1 teaspoon
- Grated coconut-3 heaped teaspoon
- Gingerly oil(Sesame seed oil)-3 tablespoon
- Tamarind- size of a small lemon
- Salt
Method:
- Soak the tamarind in very little warm water for 15 minutes and extract thick juice out of it.
- Heat the pan and roast the grated coconut in medium flame without oil.
- Fry the grated coconut evenly, till it becomes roasted to evenly golden brown.
- Allow it to cool and then grind it with onion and cumin seeds into a thick paste.
- Heat oil in pan and roast the vathals till it becomes crispy.
- Add the garlic and fry it with the lid closed.
- When it is half cooked, add the paste and the sambar powder, along with very little amount of water.
- Add required salt and allow it to cook with the lid closed for few minutes.
- When the garlics are cooked well and when the oil comes out, add the tamarind juice.
- Allow it for few more minutes, till it becomes a thick gravy.
- Serve it with hot plain rice along with appalam (or papadam) which is said to be a perfect combination...
