Curry - The Taste of the World

Spinach casserole

2012-01-01T15:03:00.003+01:00

My first casserole luckily turned out to be delicious..So before I forget , I registered here immediately...My new new-year recipe..Happy New year 2012..

(For 2 persons)

Ingredients:

creamed spinach - 450 gms( 1 packet Rahmspinat)
Noodles/ Macaroni -100 gms
onions - 2
Oil -4 teaspoon
Egg-2
chopped garlic -5 ( or garlic powder -1 1/2 teaspoon )
Ghee/ Butter for greasing
crated cheese
Salt

Method:

Cook the noodles( I used rice noodles)/ macaroni in salted water for 7-8 mins.
Beat the eggs in a seperate bowl.
Heat 2 teaspoon oil in a pan.
Drain the excess water and add the cooked noodles and beated eggs to the pan.
Mix it evenly and cook it for 2 mins. Add salt if needed and keep it aside.
Cook the spinach with a tablespoon of cream (or rahmspinat without cream) and salt and keep it aside.
Heat the remaining oil in pan and fry the onions and chopped garlic. Add salt and pepper.
Grease the casserole pan with butter /oil / ghee
Spread the cooked onion garlic mixture first and then layer it with noodle egg mixture.
Finally add the cooked spinach layer and spread the crated cheese on the top of it.
Cook the casserole in oven under 180-200 °C for about 20 -22 mins.
Cut into pieces and serve it hot.. hmmhmm.. yummy yummy...

Egg - Paprika noodles

2011-11-13T16:32:00.006+01:00

Ingredients:

Whole Grain Noodles (Dont use maggi Noodles)
Butter - 1 Tablespoon
Oil 2 teaspoon
Egg-3Paprika - 1/2
Dried Basil - 1 teaspoon
Black Pepper - 1 Teaspoon
Cumin Seed - 1 TeaspoonSalt
Salt

Method:

Cook the noodles in salted water for 8-10 mins depending upon the type used.
Drain the noodles and add it to slightly heated butter. Keep it aside.
Heat oil in a seperate pan and add egg to it.
Stir the egg so that it becomes small clumps.
Once the egg is cooked add salt , dried basil leaf coarse powder, semi-crushed pepper and cumin powder .
Add finally sliced paprika pieces and cook it for few seconds(Dont overcook).
Stir the mixture with the noodles and serve it hot with some kind of ready made or home made pasta side dish.

Chettinadu Prawn Pulav

2011-10-17T20:44:00.003+02:00

Here is another tasty recipe for prawn lovers :)

Ingredients:

Prawns- 250 gms
Basmathi Rice - 200 gms (approximately)
/Normal rice
Big Onion-1
Tomato- 2
Garlic -5
Ginger -1 inch
(Ginger garlic paste/
Ginger + Garlic powder - 1 and 1/2 teaspoons)
Cinnamon - 1 inch piece
Cloves- 2-3 pieces
Fennel- 1 teaspoon
Poppy seeds-1 /2 teaspoon
Turmeric powder- pinch
Chilli powder- 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Food colour powder- pinch(optional)
Curry leaves, coriander leaves, fried cashews for garnishing
Butter/Ghee
lemon juice- 1 teaspoon(optional)
Oil-1 table spoon
Salt

Method:

Cook the rice seperately. Tip: Don't ever over cook the rice for pulav, variety rice and Biriyani.
Allow the rice to cool down slightly.
Chop the onions, tomatoes, ginger, garlic into fine pieces and keep it aside.
Heat oil in a large pan and add cinnamon, cloves, fennel, poppy seeds.
When the fennel and poppy seeds turn slightly brown,
Add the butter and then ginger garlic powder / paste / pieces.
Add the onions and fry it till it turns glassy brown.
Add the tomatoes and cook it under closed lid for few minutes.
Once the onions and tomatoes are cooked well, add turmeric powder, chilli powder, coriander powder and (half the amount ) salt.
After 2 minutes add the prawns and allow it cook under closed lid.
Sprinkle water only if needed. Otherwise do not add water.
Finally when the prawns are cooked, add garam masala powder and cook it for another 2-3 minutes. Add salt if needed and the food colour (optional)
Now add the plain cooked rice to the masala and slowly stir until the rice turns evenly colored.
Finally garnish the tasty prawn pulav with chopped curry leaves, coriander leaves and fried cashews. Add more butter and salt if needed.
Sprinkle few drops of lemon juice if needed.
Serve it hot with potato chips and onion raita..Hmmm..Yummy yummy:-b

Onion vadai

2011-10-17T20:25:00.003+02:00

Ingredients:

Onion -2
Gram flour(kadalai maavu)-1/2 -3/4 cup(approximately)
Rava- 1 tablespoon (optional)
rice flour-2 tablespoon
red chilli powder-1/2 teaspoon
Baking soda -1/4 teaspoon
Salt
kesari colour powder- a pinch
Oil- for deep frying

A quick recipe :-D

Method:

Chop the onions.
Mix gram flour, rice flour, red chilli powder, kesari powder, baking soda and salt with the chopped onions.
Sprinkle some water. Do not add too much of water like bajji.
Take care that the onion pieces are coated with the mixture.
Keep it aside for 10- 15 mins.
Heat the oil.
Add the onion - flour mixture into small irregular shaped pieces.
Fry it till golden brown.

Chettinad Thun fish curry

2011-08-01T15:52:00.002+02:00

I usually do this recipe with hacked thun fish available in tins. But we can also use normal fresh thun fish. Cook the fish in steam and hack it before use.

Ingredients:

Thun fish-(boiled and hacked)-150 gm
Onion(large)- 1
Garlic powder- 1/2 teaspoon (or add ginger garlic paste -1 tablespoon)
Ginger powder- 1/2 teaspoon (or ginger garlic paste)
turmeric powder-1/4 teaspoon
chilli powder- 1/2 teaspoon
coriander powder- 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
salt

For seasoning:

Oil- 1 table spoon
Mustard -1 teaspoon
Urad dhal- 1teaspoon
Curry leaves

Method:

Cook the thun fish in steam and hack it into very small pieces. Keep it aside.
Add oil in the tava.
Once oil is heated add all the seasoning items.
Add the onions and a pinch of salt. Fry it till golden brown.
Add ginger garlic powder/paste , turmeric powder, chilli powder, coriander powder.
Once the onions are well cooked, add the cooked hacked fish to the tava and mix it well.
Finally add garam masala powder and cook it in sim flame under closed lid for 5 mins.(sprinkle some water and salt, if needed)
The thun fish curry should be dry.
Serve it hot with any type of main dish like rice, chappathi, dosa, etc.
Option: Add few drops of lime juice before serving.

Crepes/ Pancake

2010-12-13T14:45:00.008+01:00

I didn't know, if I can really name this recipe as Pancake . Although I have adopted the main ingredients of the pancake, I have slightly modified the original recipe. Hope, you like it !!! I have also added the original french recipe below..so you have got 3-in-1 :-D

Ingredients:

All Purpose flour - 1/2 cup (approx 150 gms)
Egg- 1
Sugar- 1/2 teaspoon
Milk-1/2 glass
Butter- 50 grams
Oil
Salt

Method:

Beat the egg in a bowl for about 5-7 minutes.
Add the all purpose flour, salt, sugar and mix it well.
Add milk little by little and beat it until you get the right consistency without any clumps.
(Optional: Add a 1/2 teaspoon of baking powder to the mixture and keep it aside for 10 minutes)
The consistency may be like that of a normal dosa or slightly thinner than that. It shouldn't be too thick or too thin.
Heat a flat tava. Use medium heat.
Slightly oil the tava and spread the batter as a circle, as you normally do it for dosa.
When it is slightly brown(don't leave it for much time), turn it over and remove immediately after 3-5 seconds from the tava.
Dont leave the dosa much time on the hot tava after turning it, as it loses its softness.
Coat it with little butter and sprinkle some powder sugar or normal sugar and serve it hot.
Other combinations are jam, vanilla sauce,cream, chocolate, joghurt, kurma, honey and cherry, honey and strawberry, etc.

Original Crepes recipe

Ingredients:

All purpose flour- 250 gm
Egg- 2
Milk- 200 ml
Water-250 ml
Butter-50 gm
Salt

Method:

Mix the egg, all purpose flour, salt and milk in a bowl.
Finally add butter and required amount of water.
Keep it in a cool place for about half an hour or more and allow it to increase in volume.
Use this batter as crepes batter as described above.

Original Pancake recipe:

Ingredients:

All Purpose flour- 2 cups
Baking powder- 2 1/2 teaspoons
Sugar- 3 teaspoons
Salt - 1/2 teaspoon
Eggs- 2
Milk-1 cup
Buttermilk- 1/2-3/4 cups
Melted Butter- 2 tablespoons

Method:

Add Melted Butter, egg in a bowl.
Add all purpose flour, baking powder, sugar, salt into the bowl.
Add milk and required amount of buttermilk and mix it well without any clumps.Cook it in a slightly greased griddle.
Use 1/4 cup of batter for one pancake and do not spread it like crepes.
The pancake is turned , once it turns pluffy enough and golden brown at the bottom side.
Cook it till it is golden brown on the other side.
Serve it hot.

Egg Noodles / Makkaroni

2010-03-29T08:48:00.005+02:00

I modified a german recipe to Indian style. It is perfectly suitable for bachelors :-D

Ingredients:

Makkaroni/ Noodles- 250 gms
Tomato - 2 ( or Tomato Puri- 5-6 tablespoon)
Turmeric Powder- 1/4 teaspoon
Chilli powder- 1/2 teaspoon( or 1/4)
Butter- 3 or 4 tablespoon
Egg-2 or 3
Oil- 1 or 2 teaspoon
Salt

Method:

Cook the makkaroni/Noodles in salted boiling water 8-10 mins according to the instructions given.
Add 2-3 oil drops to makkaroni while cooking to avoid sticking.
Drain the water and keep it aside.
Heat oil in a pan and add the eggs to it.
Add a pinch of salt and stir the eggs till it is clumped and cooked completely.
Heat Butter in another pan and add chopped tomatoes or tomato puree.( add more or less tomato puree according to required taste)
Add turmeric powder, chilli powder(slightly less than usual indian recipes), and required salt.
Cook the tomatoes till they are completely smashed.
Now add the cooked egg clumps and makkaroni.
Stir it well till it gets completely mixed up and become warm enough to serve.

Cooked vegetables can also be added instead of eggs. Add accordingly more chilli powder.

Chettinad chicken gravy

2010-03-28T14:17:00.004+02:00

This is a special recipe , because I made many modifications to the original recipe and made it to be perfect and tastier :-D

Ingredients:

Chicken - 1/2 Kg ( 2 big leg pieces)
Onion - 2
Tomato - 2
Garlic - 5
Ginger - 1 1/2 inch
Oil - 3 tablespoon
Zimt - 2 small pieces
Clove - 2
Fennel - 1 teaspoon
Jeera/cumin - 1 teaspoon
Pepper - 1 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Grated coconut - 3 teaspoon
Salt
Coriander leaves

Method:

Clean the chicken pieces and keep it aside.
Grind ginger, garlic, pepper, cumin, grated coconut, 1/2 onion, 1/2 tomato into a fine paste.
Heat oil in pan and add cloves, zimt, fennel seeds to the heated oil.
After the fennels are golden brown, fry remaining finely chopped onions to golden brown.
Add remaining chopped tomato pieces and pinch of salt and cook till tomatoes are totally smashed.
Add the thick paste to the pan.
Add turmeric powder, chilli powder, coriander powder , enough salt and cook it till raw smell goes off and the oil comes out at the sides.
Finally add the chicken pieces.
Add after 2- 3 mins half cup of water( or more) and cook it with closed lid for around 10 - 15 mins.
Check if the chicken is completely cooked and cook the gravy without closing with lid for few more minutes till the required consistency is attained.
Garnish with coriander leaves and serve it hot with rice, dosa, idli, or chappathi.

Rava Idli

2009-03-26T18:30:00.006+01:00

Rava idli is one of the easy quickly prepared tiffin, in case we don't have the usual idli dough. It is also tastier and different from normal idli. I guess, it compensates the traditional idlis for the bachelors.

Ingredients:

Rava- 2 cups
Curd- 1 cup
Water- 1 cup
Green chillies-2
Ginger- 1 inch
Garlic- 5
Grated coconut - 2 tablespoon
Grated carrot- 3 tablespoon
Soda salt - 1 teaspoon
Salt

For seasoning:

Oil -2 tablespoon
Mustard- 2 teaspoon
Urad dal- 2 teaspoon
Channa dal - 2 teaspoon
Red chilli - 1
Asafoetida- pinch
Curry leaves

Method:

Mix a cup of curd with a cup of water and add the chopped green chillies, ginger garlic paste, grated coconut, grated carrot, salt and keep it aside.
Heat oil in pan and add all the seasoning items one by one.
After the items have been fried to golden brown, add the rava.
Fry the rava in medium heat evenly till the raw smell goes off.
Now mix the fried items with curd to which the other ingredients are added.
Add little water if needed. Take care that the consistency is like that adai dosa(thicker than usual idli dough)
Finally dont forget to add the soda salt before cooking.
Soda salt should be added only before cooking.
Grease the idli plates and pour the dough in it.
Cook it in steam for approximately 12- 14 minutes. (or in microwave for 8-9 minutes)
Can also be garnished with cashews and carrots before steaming.

Prawn kuzhambu - chettinad Eral kolambu

2008-11-20T09:29:00.007+01:00

Here is another tasty kolambu in chettinadu style with prawns.

Ingredients:

Big Prawns- 10 pieces
Curd - 1/4 cup
Onion -2
Tomato- 2 small size
Grated coconut- 3 tablespoon
Tamarind- a size of a small lemon
Turmeric powder-1/4 teaspoon
Chilli powder- 3/4 teaspoon
Coriander powder-1/2 teaspoon
Ginger - 1 inch
Garlic -5 or 6
Cumin seeds- 1/2 teaspoon
Oil - 3 tablespoon
For seasoning- Mustard, fennel, curry leaves
Salt

Method:

Soak the tamarind in warm water for 15 minutes and extract juice out of it.
Clean the prawns in curd and then in water.
Make the paste of ginger and garlic seperately.
Make another paste of coconut, half onion and cumin seeds seperately.
Heat oil in pan and add all the seasoning items one by one.
When the mustard starts spluttering, add ginger garlic paste.
Then add onions and fry till it becomes transparent brown.
Add the cut tomatoes and some turmeric powder.
After the tomatoes are cooked, add the prawns with little salt.
Allow it to cook in closed lid.
When the prawns are half cooked add the chilli powder, coriander powder, coconut onion paste with little water and cook it in closed lid.
Add water little by little when needed and check for the salt.
When the prawns are cooked well, add the tamarind juice and allow it to boil for 3 minutes.
Serve it with hot plain rice, jeera rice or idli, dosa.

Thakali Rice- Tomato rice

2008-11-20T09:09:00.003+01:00

The other member of the variety rice comes here:

Ingredients:

Rice- 300 gms ( approximately)
Tomatoes-4
(or 3 tablespoons of Tomato puree+ 2 tomatoes)
Large Onions-2
Green chillies- 2
Cinnamon- a small piece
Cloves-2
Puthina/Mint leaves-2 teaspoon(optional)
Ginger- one inch piece
Garlic -4
Turmeric powder- 1/4 teaspoon
Chilli powder-3/4 teaspoon
Coriander powder- 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves for garnishing
Oil-4 tablespoon
Butter or ghee - 1 tablespoon(optional)
Salt

Method:

Cook the rice seperately using slightly less water than usual and allow it to cool in a plate.
Heat oil and butter in pan(if you like to use ghee, it can be added finally)
Add cloves, cinnamon, mint leaves uncut green chillies and ginger garlic paste to the pan.
Add the cut onions and fry till it becomes transparent and slight golden brown.
Add the cut tomatoes (or tomato puree) and required salt.
Add turmeric powder, chilli powder, coriander powder and finally after few seconds garam masala powder to the pan.
Allow it to cook nicely.
Add little by little the cooked rice and mix it with tomato masala.
Add enough rice according to the amount of tomato masala.
Garnish with coriander leaves and serve it hot with any kind of chutneys.

Poondu kuzhambu - Garlic kuzhambu - Aanam

2008-11-12T10:12:00.007+01:00

This is a very tasty kulambu without using tamarind juice. Whenever I feel tired of the usual kuzhambu and sambar, I just do this easy kuzhambu, which my mother taught. Though my mother taught this , the credit of cooking it in a best way goes to my aunt (periamma), because I have never tasted the same garlic kuzhambu tastier than hers anywhere else. Here is the recipe to enjoy:-)

Ingredients:

Garlic- 10-12
Mustard- 1 teaspoon
Jeera or Cumin seeds- 1 1/2 teaspoon
Black Pepper- 1 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli -2 (or more according to taste)
Grated coconut- 1 1/2 tablespoon(can also be roasted slightly, if desired)
Gingerly oil - 5 Tablespoon(1 kuzhi karandi)
Salt- for taste

Method:

Grind mustard, cumin seeds, black pepper, red chilli, grated (roasted) coconut into a fine paste.
Take oil in a pan and fry the garlics in medium flame.
Take care that it does not turn brown.
When the garlics are half cooked, add the turmeric powder, the ground paste and enough salt.
Add little water and allow it to cook till the garlic is well cooked and the oil comes out.
Do not add much water as we do in normal kuzhambu.
This has to be somewhat thicker in consistency.
Suits well with plain rice.
Potato fry, brinjal fry, lady's finger fry are some of the best combo.. :-D

Bajji

2008-10-24T19:35:00.006+02:00

I think this is one of the tastiest south indian snacks and the most common.Yet simple to do it ...

Ingredients:

Onion or potato or plaintain (vegetable) or brinjal
Gram flour(kadalai maavu)-5 cups
rice flour-2 cups (approximately)
red chilli powder-1 teaspoon
Baking soda -1/4 teaspoon
Salt-1 teaspoon (approximately)
kesari colour powder- a pinch
Oil- for deep frying

Method:

Cut the potato or plaintain vegetable or the brinjal longitudinally or the onion horizontally into thin round pieces.
Mix other ingredients in water into a loose paste (similar consistency as that of dosa)
Dip each piece of any vegetable and deep fry it in oil.
Serve it with coconut chutney and sambar.

Paruppu - Dal

2008-10-22T09:11:00.005+02:00

I think there is nothing special in paruppu or dal , but still if you didn't add enough ingredients, it really won't taste that much better.

Once my mother was ill and my father tried to cook..( I should say , he really just tried).He chose the paruppu as he thought that was the easiest one in cooking..He just cooked the paruppu in pressure cooker and just added some salt in it and served me with rice..I was too young to know about the ingredients, but still managed to say something was wrong..we struggled a lot that day.....my mother laughed when he explained how he really cooked dal...From that day, my mother had never asked my father to cook again.Whenever I cook dal, I remember everytime my father's tastiest dal :-D...

Ingredients:

Thuvar Dal(thuvaram paruppu)-100 gms
Turmeric powder-1/4 teaspoon
Chilli powder-3/4 teaspoon
Asafoetida- a pinch
Garlic-3 or 4
Small onions-3 or 4
Salt - for taste

For seasoning:

Oil- 2 teaspoon
Red chillies-1 or 2
small onions-2
Mustard, Jeera(cumin seeds),curry

Method:

Wash the thuvar dal and soak it in enough water for 15 minutes.
Add the garlics , 3 small onions (without cutting), turmeric powder, chilli powder, asafoetida to the dal and cook it in pressure cooker.
Allow it for 2 - 3 whistles.
Drain the excess water, add enough salt and just smash the dal along with the cooked garlic and onion.
Heat oil in pan and add the mustards cumin seeds and the curry leaves.
When they start to splutter, add the red chillies and the( vertically) finely cut small onions and fry it till it is roasted.
Add the smashed paruppu (dal) along with the excess drained water and allow it to boil.
You can also add one tomato along with dal in pressure cooker, if desired.
Serve it with hot rice or chappathi.

Payatham Paruppu payasam - Moong dal Payasam

2008-10-13T10:29:00.003+02:00

Ingredients:

Moong dal(Broken)( Payatham paruppu)-200 gms
Brown sugar(vellam)-400 gms
Grated coconut-6 to 7 tablespoons
Cardamom-6 or 7
Cashew and other nuts-8 to 10
Oil to fry the nuts
Ghee-2 teaspoon for taste

Method:

Fry the cashews and other nuts in oil and keep it aside.
Wash the moong dal and cook them seperately in water.
Do not use much water to cook.Use right enough water so that the cooked water need not be wasted.
Boil two (approximately) cups of water and add the brown sugar when the water starts to boil.
Dissolve the sugar and remove it from flame immediately.
Filter it to remove the dirts and heat it again.
Add the cooked moong dal along with the cooked water (if it is more, drain some of the water) and allow it cook in the sugar water. Add enough water if needed.
When it blends together, add the grated coconut and allow it to cook for 2 more minutes.
Finally add the crushed cardamom powder, fried nuts and some ghee.
Serve it hot or cold.

Vendaikai puli kootu - Ladysfinger gravy

2008-10-08T10:06:00.004+02:00

I love this combination with paruppu satham..Vow!!! My mouth waters just thinking about it.. ..Thanks to my mom who taught me this recipe...

Ingredients:

Lady's Finger-15 (approximately)
Large Onion-2
Tomato-2 small size or 1 large size
Sambar powder(See previous posts)-1 1/2 teaspoon
Cumin seeds-1 teaspoon
Garlic-2(optional)
Grated coconut- 2 tablespoon
Tamarind-size of a small lemon
Salt
Oil- 1 tablespoon
For seasoning : Mustard, Cumin seeds, Urad dal, Curry leaves

Method:

Cut the lady's finger into big pieces of 1 1/2 cm length approximately.
Soak the tamarind in warm water and take juice out of it.
Grind one onion, garlic(optional), grated coconut, and cumin seeds into a paste.
Heat oil in pan and add the seasoning items one by one.
When it starts to splutter and the urad dal turns golden brown add the cut pieces of onion and then the tomatoes.
Add little salt and fry it till the tomatoes are cooked.
Now add the cut lady's fingers and fry it for few minutes.
Add the sambar powder and little amount of water and allow it to cook under closed lid.
When the lady's finger is half cooked add the paste and cook it again in closed lid.
Do not add much water as we add in normal kuzhambu or sambar.
Just add enough water to cook the vegetables.
Finally when the raw smell goes out and the lady's fingers are cooked well, add the tamarind juice and enough salt.
Allow it boil for 2 minutes or until the thick gravy consistency is attained.
Garnish with coriander leaves before serving.
Suits well with all kind of rices , but a best combination with paruppu satham :-)

Chettinadu Prawn - Potato masala curry

2008-10-07T08:40:00.003+02:00

Here is one of the simple prawn curry with potatoes in chettinadu style again.

Ingredients:

Prawns- 10 big pieces
Potato-2
Garlic-4 or 5
Big Onion-2
Tomato-1
Turmeric powder- 1/4 teaspoon
Chilli powder-1 teaspoon
Coriander powder- 3/4 teaspoon
For seasoning:Fennel, curry leaves
Oil- 2 tablespoon
Salt.

Method:

Clean the prawns and allow it to dry seperately.
Cut potatoes into large squares and mix it with chilli powder, coriander powder and salt.
Heat oil in pan and add fennel and curry leaves.
When it starts to splutter add the garlic paste, cut onions and then the tomatoes.
When the tomatoes are cooked add the prawns with turmeric powder.
After 2 minutes of frying, add the potatoes and fry it .
Add enough salt, close the lid and allow it to cook.
Stir with a spoon and sprinkle some water if needed in intervals.
Brinjals can also be added if needed.
Suits well with all kind of rices as sidedish.

Mushroom pulao - Mushroom rice

2008-09-30T20:57:00.005+02:00

Ingredients:

Mushroom- 250 gms
Basmathi Rice-( ~300 gms) 1 1/2 cup
Water-2 1/2 cup
Large Onion-1
Green chilli-1
Ginger garlic paste- 1 1/2 teaspoon
(5 garlic+ 1 inch ginger)
Puthina(Mint)- 1/4 cup
Coriander leaves- 1/4 cup
Cloves-3
Bay leaf-1
Cinnamon- two small pieces
Turmeric powder-1/4 teaspoon
Chilli powder-1 teaspoon
Coriander powder- 3/4 teaspoon
Garam masala powder- 1/2 teaspoon
Ghee- 2 tablespoon
Oil- 3 tablespoon
Lemon juice- 2 teaspoon(1/2 lemon)
Salt
Coriander leaves and Fried Cashews(optional) for garnishing

Method:

Wash the mushrooms, peel off the outer layer and cut into equal large pieces
Heat oil in pan and add the cloves, bay leaves and cinnamon.
Add ginger garlic paste and fry it in oil.
Then add the coriander leaves and the mint leaves and cook it well in the oil.
Now add the sliced onion and fry it till it changes into transparent.
Add the cut mushrooms and then the turmeric powder, chilli powder, coriander powder and salt.
Cook the mushrooms with the lid closed without adding water.
After it is half cooked add to itthe garam masala.
Now add the washed basmathi rice and water.
Check for the salt and add few drops of lemon juice and cook the rice in pressure cooker or rice cooker.
Finally add the ghee and garnish with fried cashews and coriander leaves while serving.

Beet root payasam

2008-09-29T16:53:00.005+02:00

This is not only tasty but also colorful due to the original colour of the beetroot. Beetroot has many nutritive values. Research published in the American Heart Association journal Hypertension showed drinking 500ml of beetroot juice a day led to a reduction in blood pressure. Here is one of the delicious colorful recipes with beet roots.

Ingredients:

Beet root-2 (large size)
Milk-1 cup
Sugar-5 - 6 tablespoon( according to taste)
Ghee-3 tablespoon
CardamomFried Cashews, and other nuts, dry grapes- for garnishing

Method:

Grate one small piece of beetroot and cook it in milk seperately.
Cook the remaining beetroot in pressure cooker.(Leave two or three whistles)
Grind the pressure cooked beet root into fine paste without adding water.
Heat very little ghee in the pan and fry the cashew nuts and other nuts(optional).
Keep the fried cashews aside and add the remaining ghee and fry the beetroot paste in the ghee.
Fry enough time till the raw smell goes out.
Now add the cooked grated beetroot along with the milk and allow it to cook.
When the payasam gets thicker enough, add the required amount of sugar.
Finally after removing from the flame, garnish with cardamom, fried nuts and dry grapes.

Pudina Chutney - Mint Chutney

2008-09-28T21:26:00.004+02:00

This is almost similar to coriander chutney with slight change in the measurements.

Ingredients:

Mint leaves -1/2 cup
Coriander leaves-2 tablespoon
Urad dal-2 teaspoon
Coriander seeds-1 tablespoon
Red chilli-2 (or) 3
Asafoetida- a pinch
Tamarind- a pinch
Coconut- 2 tablespoon
Oil- 1 tablespoon
Salt
For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves

Method:

Heat very little oil in pan.
AddUrad dal and coriander seeds.
When they get roasted, add a pinch of asafoetida and tamarind.
Add the red chilli and fry till it changes colour.
Add the mint leaves and allow it cook well for 3 minutes in closed lid.
After it has been cooked, add the coriander leaves and fry it for few seconds.
The coriander leaves need not be cooked for longer time like the mint leaves.It may change the taste.
Switch off the flame and finally add the grated coconut and mix it in that heat.
After allowing to cool add required amount of salt and grind it into paste adding little water.
Heat oil in pan and add the seasoning items (as said in previous posts)
Mix it with the chutney.
Serve it with idlis, dosas, lemon rice, jeera rice or any other variety rices.

Beans poriyal - Beans curry

2008-09-25T17:13:00.006+02:00

Ingredients:

Beans- 1/4 kg
Sambar powder- 3/4 teaspoon(See previous posts)
Tomato puri-1 tablespoon
Oil-2 tablespoon
Salt
For seasoning : Mustard, Urad dal, Curry leaves

Method:

Cut the beans as fine as possible.
Heat oil in pan and add the seasoning items one by one.
When the mustard splutters and ural dal turns brown, add the beans in the pan and fry it in the closed lid.
Fry the beans every 2 minutes.
Sprinkle water in intervals.
Add the required amount of salt and allow it to cook.
When the beans are cooked enough, add the sambar powder and the tomato puri.
Fry it for few more minutes till it is evenly mixed .
Chilli powder can also be used instead of sambar powder.

Lemon Rice - Elumichai satham

2008-09-23T18:16:00.003+02:00

I love this colorful simple recipe because it helps me when there is no vegetables at house. I used to do this rice with puthina chutney.

Ingredients:

Lemon juice-1 small fruit
Rice-2 cups
Ginger -1/2 inch
Garlic-3 or 4
Green chillies-2 or 3
Mustard-3 teaspoon
Urad dal -3 teaspoon
Chana dal-3 teaspoon
Coriander powder-1/2 teaspoon
Curry leaves-3 teaspoon
Tamarind powder-1/4 teaspoon
Oil-3 tablespoon
Salt

Method:

Make lemon juice and keep it aside.
Cook the basmathi rice seperately with 3 cups of water for 2 cups of rice.
Add required amount of salt while cooking the rice.
Allow the rice to cool seperately before preparing the lemon rice.
Heat oil in pan and add the mustard seeds and the curry leaves.
When it splutters, add the urad dal and the chana dal and fry it till it is roasted to golden brown in medium flame.
Add the green chillies and then the ginger garlic paste.
Now add turmeric powder and the coriander powder to the pan.
Finally add the lemon juice with 3 or 4 spoons of water and required amount of salt.
Add rice in portions and mix it evenly.
Serve it with puthina chutney, or any other varieties of chutney or any kind of pickle.

Vazhai poo poriyal - Curry with Plaintain flower

2008-09-22T16:17:00.004+02:00

Many of the foreigners do not really know that the flower of the plaintain can also be used to cook.They wonder what we can do with the flower. I think they will be surprised if they know about the varieties of recipes, that Indians do with this flower.
Here is one such simple side dish with the plaintain flower.

Ingredients:

Vazhaipoo(Plaintain flower)- 1 small size
Curd-2 tablespoon
Red chilli-2 or 3
Mustard leaves-1 teaspoon
Urad dal -1 teaspoon
Cumin seeds-1 teaspoon
Curry leaves-1 teaspoon
Grated coconut - 3 tablespoon
oil -2 tablespoon
Salt

Method:

Remove the petals of the flower and take only the florets inside.
Remove the stamen (stick like portion) and peel out the sheath like thing from each floret.
Now wash it in plain water and cut it into fine pieces.
Soak the cut florets in water with curd added to it.
After an hour just cook it in the same curd water with enough salt.
Do not overcook the florets.
Heat oil in another pan and add mustard to it.
When it splutters add cumin seeds, urad dal, curry leaves and then the red chillies.
When the red chillies slightly turn colour, just add the cooked florets after draining the excess curd water.
Switch off the flame after few seconds (when the poriyal becomes dry enough) and mix the grated coconut with the poriyal.
Serve it with any kind of rice.

Coconut Chutney - Thenkai chutney

2008-09-19T09:39:00.005+02:00

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.

Vegetable kuruma ( Gravy )

2008-09-18T08:58:00.004+02:00

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.

Rava Kesari

2008-09-15T10:03:00.006+02:00

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 :-D

Ingredients:

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.

Vathal kuzhambu

2008-09-14T12:48:00.004+02:00

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...

Pal kozhukattai

2008-09-11T14:13:00.003+02:00

There are many varieties of kozhukattai with or without stuffings. But this is one of the tastiest sweet kozhukattai.

Ingredients:

Rice flour-2 cups
Water-Required amount
Milk-1 cup
grated coconut-1/2 cup
Sugar
Salt
Cashews-7 or 8
Cardamom(elakai)-5 or 6

Method:

Warm approximately less than 3/4 cup of water and little salt to it.
Add the rice flour little by little and make it into a semihard dough.
Make into small balls or rods or any other desired shapes.
Do not keep the balls together as they may stick to each other.
Now heat water in a pan.
When the water starts boiling put 15-20 kozhukattais in different places.
Do not put too many kozhukattais together.
See that the kozhukattais do not stick to each other.
Once the kozhukattais are cooked, using large metal filter or a spoon, remove the kozhukattais and keep it aside.
Use the same water to cook in the similar way all the kozhukattais.
Finally boil the milk in a pan and add all the kozhukattais, along with the water used to cook them.
When it comes to required consistency of a payasam, add enough sugar and grated coconut.
After removing from the flame add the cardamom and the fried cashews.
Serve it hot or cold.

Chettinad Eral Masala Curry - Chettinad Prawn Masal Curry

2008-09-07T14:42:00.009+02:00

Here is another variety of non veg recipe with prawns in chettinadu style.

Ingredients:

Prawns-125 grams(approx 10 big pieces)
Large Onion-1
Tomato-1
Garlic-5,6
Turmeric powder-1/4 teaspoon
Oil-2 tablespoon
Salt
For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves

To grind:

Fennel(sombu)-1 teaspoon
Khuskhus(poppy seeds/ kasakasa)-1/2 teaspoon
Pepper-1 teaspoon
Red chilli-2 or 3
Grated coconut-3 tablespoon

Method:

Grind the above said items without adding much water.
Heat oil in pan and add the seasoning items.
When it starts to splutter, add the onions and garlic.
When it is half cooked in oil, add the turmeric powder and then the tomatoes.
After the tomatoes are cooked well add the cleaned prawns.
Fry the prawns for few minutes and allow it to cook in the closed lid with very little water.
When the prawns are half cooked add the masala paste and required amount of salt.
Now add approximately 1/4 cup of water and cook it with the lid closed.
Add water little by little till the prawns are well cooked.
Allow the gravy to cook till it reduces into a thick masala.
Serve it with all types of rices , idlis or dosas.

How to make idli and dosa?

2008-09-05T16:44:00.011+02:00

In previous post I wrote about the ingredients and preparation for adai which is a variety of dosa. But how to make a plain dosa?Since dosa and idli are the most common breakfast dishes in south india especially in Tamilnadu, I think those should not be missed in my blog. Here is the proportion for idli and dosa batter.

Ingredients:

Idli Rice -4 parts
Urad dal -1 part
Fenugreek(venthayam)-2 tablespoon(optional)
Salt
Oil

How to make the batter?

Soak the rice and the urad dal(and fenugreek) in water seperately for 5-6 hours and grind it into a thick paste.
Mix the batter with required amount of salt and keep it overnight to ferment.
While mixing the batter, use the hand so that it helps to ferment soon.
It expands almost 2 times that of the original volume.

How to make idlis?

Use little water for idlis and mix the fermented batter.
Do not stir much .
Grease the idli plates / trays with oil (or use cloth) and pour the batter to each mold.
Boil water in idli cooker or the electric rice cooker and keep the idli trays inside with the lid closed.
Cook it for 6 -7 minutes according to the size.
Serve it with sambar and any kind of chutneys.

How to make dosas?

Use more water than that of the idlis.
Heat the dosa tava and pour 1 or 2 large spoonful of batter and spread it into thin round circle.
Pour 1 or 2 teaspoon of oil (or ghee) on the sides.
Either it can be cooked one side by closing the tava with the lid for few seconds or it can be flipped out to cook the other side.
When the circles are made thinner the dosas are crisper and tastier.
Serve it with sambar and any kind of chutneys.

Tips :

If mixer is used, instead of grinder change the proportion of rice to 3 parts.
If the idli rice is not available in your place, use 2 1/2 parts of parboiled rice and 1 1/2 parts of basmathi rice.
Fenugreeks are used most commonly in preparation of dosa rather in idlis.
If u want to store it after the fermentation, store it in refrigerator.
When it is taking a longer time for fermentation (like in cold countries), use very little amount of baking soda. But it is not advised to be used often.

Adai dosa / Parupu dosai

2008-09-05T16:09:00.002+02:00

This is one of my favorite dishes in India.It is a dosa variety in which dals are used . Avial is the most known combination with adai in south indian hotels though it suits better with tomato chutney.

Ingredients:

Raw rice( pacharisi-1 cup
Thoor dal (thuvaram parupu)-1/2 cup
Channa dal( kadalai parupu)-1/2 cup
Urad dal-2 tablespoon
Red chilli-3 or 4
Cumin seeds( jeeragam)-1 tablespoon
Large onion-2 to 3
Drumstick leaves (optional)
Salt
Oil

Method:

Wash the rice and soak in water with red chillies seperately.
Wash all the dal varieties thoor dal, chenna dal and urad dal and soak in water together.
Allow it for atleast 4 hours before grinding.
Drain the water and grind the dals varieties seperately into coarser paste.
Do not grind into a fine paste.Add little water only if needed.
Drain the water from the soaked rice and grind it with red chillies and the cumin seeds.
Add little water and grind it into fine paste.
Mix it with the dal to make the batter.
Add required amount of salt.
This batter need not be kept for longer time like the usual dosa.
Fry the finely cut onion and drumstick leaves (optional) in oil seperately.
Then just add the onions and drumstick leaves (optional)to the batter, before making dosa.
Use more oil on both sides than used for the usual dosa.

Rava kichadi / Sooji kichadi

2008-09-04T16:25:00.005+02:00

I said there are other methods for doing the same rava kichadi with some spices.Here is one of the methods.

Ingredients:

Rava-2 cups
Water-4 cups
Large Onion-2
Tomato-1 (large)
Cut vegetables-2 cups
Turmeric powder-1/4 teaspoon
Oil-4 or 5 tablespoon
Salt

Vegetables preferred:

Carrot,Beans, Green Peas, Cauliflower.

To grind:

garlic-2
cinnamon-1 small piece
cloves-2
cardamom-1
Fennel (sombu)-1/2 teaspoon
Green Chillies-3(or 2)

For seasoning:

Mustard, Curry leaves

Cashews for garnishing if desired.

Method:

Cook the vegetables in salted water (as said before in previous post)and drain the excess water.
Fry the rava in pan without oil till it is heated.
Heat oil in pan and add the seasoning items.
Add onions, tomatoes and fry it till it is cooked.
Add the paste and turmeric powder and little amount of water.
Allow it to cook well till the raw smell goes off.
Now add the cooked vegetable and fry it for few more minutes.
Add the measured quantity of water and the salt.
When the water boils, add the fried rava and stir it.
Remove it from the flame when it becomes thick enough to serve.
Garnish it with fried cashews if desired.
Serve it hot with any kind of chutney or sugar.

Rava Upma / Sooji Upma / Upuma

2008-09-04T16:14:00.005+02:00

Rava Upuma or the rava upma is done in the same method as that of the kichadi,
without adding the vegetables in it.

It is said to be derived from the tamil words uppu(salt) and mavu(flour) => upma.

I guess even those who do not know how to cook other dishes, know this easy and fastly made recipe.

Of course this recipe must be the most favorite dish among the employed women... :-)

Rava kichadi / Sooji kichadi

2008-09-04T15:38:00.005+02:00

I usually do this kichadi plainly with rava and mixed variety of vegetables alone. There are other varieties of this same kichadi, in which some more spices are added.

Ingredients:

Rava-2 cups
Water-4 cups
Large Onion-2
Tomato-1 (large)
Red chillies-3 or 4
Cut vegetables-2 cups
Oil-4 or 5 tablespoon
Salt

Vegetables prefered :

Green Peas, Beans,Carrot, Cauliflower

For seasoning: Mustard,curry leaves

Method:

Fry the rava in pan without oil evenly in the medium flame, till it is heated.
Cook the cut vegetables in salted water and drain the excess water.
Do not overcook the vegetables.
Use approximately the right amount of water to cook the vegetables.
Heat oil in pan and add the mustard seeds and the curry leaves.
When it starts spluttering, add the red chillies.
When the chillies are fried, add the onions and fry till it becomes transparent.
Then the tomatoes are added and allowed to cook.
Now add the measured amount of water and the salt needed.
When the water starts boiling swift the fried rava into it evenly.
While pouring the rava, stir it with a spoon constantly to avoid the clumps.
Add the cooked vegetable when the kichadi is still in liquid consistency.
Stir it for few seconds till it becomes thick enough to serve.
Serve it with chutney or sugar.

Semiya ( with Sago) Payasam / Pal Payasam / Milk Payasam

2008-09-03T08:23:00.007+02:00

I think, this is the most commonest kheer prepared in most of the Tamil occasions. Though there are many kind of kheers, most of the Tamilians are addicted to this dish. I don't know how they found out this taste, but some people love to have this kheer mixed with broken pieces of appalam.
Here is the recipe for such a tasty Tamil pudding(?????????? can we call it like this? ...no idea!!!!!)

Ingredients:

Vermicelli (or any other brand)Semiya-1/2 cup
Sago(Javarisi)-1/4 cup(either one or both can be used)
Milk-2 cups
Water-1 cup
Ghee-2 tablespoon
Sugar-5 or 6 tablespoon(according to the sweetness required)
Cahsew- 7 or8
Cardamom(elakai)-4 or5
Dry grapes-8 or 10

Method:

Heat little ghee in the pan and fry the cashews to golden brown.
Keep aside and fry the semiya in the remaining ghee.
Fry it evenly in medium flame till it changes to golden brown.
Fry the sago in the pan for few seconds till it becomes hot.
Sago need not be fried till golden brown.
Mix the water and milk and boil it seperately.
When the milk boils, add the fried sago and then the semiya.
Stir it in intervals of every 20 seconds till the sago and the semiya is cooked well.
Now add the required sugar to the kheer and mix it well.
Do not add the sugar until the sago and the semiya is cooked well.
Some prefers the payasam to be watery.
Allow it to boil till the required consistency is acquired.
Garnish with the fried cashew,(can add any kind of nuts)crushed cardamom, and the dry grapes.
Serve it hot or cold.

Vegetable poriyal / Curry

2008-09-02T08:25:00.005+02:00

When I usually have many kinds of vegetables like cauliflower, beans , carrot,etc.., I used to do this mixed vegetable curry. This can also be done with any one of the vegetables seperately.But usually it tastes wonderful, when we use more variety of vegetables.

Ingredients:

[Vegetables that can be used generally:

Cauliflower
Beans
Carrot
Cabbage
Green Peas
(Maize can also be used)]

Cut Vegetables -2 cups
Moong dal- 2-3 tablespoon
Green Chillies-3
Onion-1
Oil- 1 tablespoon
Salt
Lemon juice- few drops (if desired)
For seasoning: Mustard,Urad Dal, Curry leaves.

Method:

Wash the vegetables and cut into larger pieces.
Cook the cut vegetables in salted water along with moong dal.
Take care that the vegetables are not overcooked.
Use the right amount of water to cook the vegetables.
Stir it with a spoon in intervals so that the water does not spill out while cooking.
Heat the oil in pan and add the seasoning items as usual.
When it starts spluttering add the green chillies.
After few seconds add the onion and fry till it becomes transparent.
Now add all the cooked vegetables and the moong dal after draining the remaining water.
Add salt if needed and fry it for 2 minutes before removing from the flame.
A colorful tasty mixed vegetable curry is ready to serve.
Add few drops of lemon juice, if desired while serving.
Side dish for all kind of rices...

Cauliflower kuruma

2008-08-31T20:29:00.009+02:00

Ingredients:

Cauliflower(cut pieces)-2 cups
Large Onion-1
Tomato-2(Boiled and smashed)
(or tomato puree-1 tablespoon)
Garlic-4,5
Ginger-1 inch
Fennel(Sombu)-1 teaspoon
Turmeric Powder-1/4 teaspoon
Chilli Powder-1/2 teaspoon
Coriander Powder-1/2 teaspoon
Cloves-2
Cinnamon-small piece
Oil-2 tablespoon
Salt
Coriander leaves for garnishing

Method:

Make ginger garlic as fine paste.
Heat little oil in pan and add the cloves, cinnamon, fennel.
When it is fried, add ginger garlic paste.
Add the cut onions and fry till it becomes transparent.
Allow it to cool to room temperature and grind it into fine paste.
Heat oil in pan and add the paste and the tomato puree
We can also add the tomato paste prepared by smashing the boiled tomato after peeling the skin.
Add the turmeric powder, chilli powder and coriander powder to the paste.
Cook it till oil comes in the sides.
Now add the cauliflower pieces and little water with required amount of salt.
Remove it from the flame when the cauliflower is cooked well.
Garnish with coriander leaves.
Served with hot chappathis, puris or any kind of variety rices.

Chappathi

2008-08-28T13:00:00.007+02:00

Chappathi is the most common North Indian dish like the rice in south India. Many of us might have struggled eating hard chappathis some times, when it had gone wrong. Though it is easy to make, I believe that my recipe may add some useful tips for a perfect soft chappathi.

Ingredients:

Wheat flour-3 cups
Wheat flour for dusting the chappathi board and roller-half cup
Water-1 1/4 cup(approximately)
Salt
Oil-1 tablespoon

Methods:

Heat the water and dissolve the required amount of salt in it.
Add the warmed water to the wheat flour, little by little.
Take care that too much of water is not added.
Knead it into semi-hard dough.
The dough should neither stick to the hands nor very hard to press.
Add oil to the dough and knead it for 5 -10 minutes.
Allow it covered with a wet cloth for 20-30 minutes
Make it into small lemon sized balls.
Dust the chappathi balls, the board, and the roller with dry wheat flour.
Roll into a round thin chappathis.
Dust the chappathi with dry flour whenever you feel it sticks to the board.
Heat the dosa tawa.
When the tawa is hot, put the chappathis.
Turn the chappathi after 10 seconds and apply oil evenly (slightly more than that required for dosa).
Now turn the chapathi again and apply oil to the other side.
When the chappathi puffs up, press it slightly with a flat spoon.
Turn every 3 -4 seconds and remove it from flame when it is cooked well on both sides.
Reduce the heat 2-3 before taking off the cooked chapathi from the tawa and increase when putting a new one.

Only after writing this post, I really wonder myself, about the things that has to be followed in doing a simple chappathi.

Pattani kuruma - Green Peas kuruma

2008-08-27T16:33:00.005+02:00

I do this kuruma in many ways. One method which I do commonly is here. This method can be done with other varieties of peas like kidney beans, white beans, etc..

Ingredients:

Green Peas-1 cup
Onion- 1
Grated coconut-1 1/2 tablespoon
Cumin seeds-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Chilli powder-1/2 teaspoon
Coriander powder-1/2 teaspoon
Cinnamon- a small piece
Cloves-2
Oil-3 teaspoon
Salt

Method:

Wash the green peas and cook it with enough water seperately.
Grind onion, grated coconut and cumin seeds into fine paste.
Heat oil in pan and add the cinnamon and cloves.
Add the paste and fry it for 2-3 minutes.
Add the turmeric powder, chilli powder, coriander powder and salt to the paste.
Add little water and then allow it to cook well with the lid closed.
When the masala is ready, add the cooked peas to it and allow it to boil for 2 minutes.
A perfect side dish for all kind of rices and chappathi.

Tip: Add 1 tomato if desired, which gives a different taste.

Bombay sambar

2008-08-26T21:05:00.002+02:00

This is done similar to the roasted gram sambar(previous post) with slight differences in the ingredients.

Ingredients:

Onion-2
Tomatoes-2
Oil-3 teaspoons
Salt

For grinding:

Toor dal-1 1/2 tablespoons
Coconut grated-1 1/2 tablespoons
Red chilli-3

For seasoning:

Mustard, Cumin seeds.

Method:

Same method as that of Pottukadalai sambar.
See previous post.

Pottukadalai(roasted gram) Sambar

2008-08-26T20:42:00.003+02:00

This is an instant sambar made with roasted gram. This is really a variant of Bombay sambar.

Ingredients:

Onion(Large)-2
Tomato-2 small
Roasted gram (Pottukadalai)-3 tablespoons
Coconut (grated)-1 1/2 tablespoons
Red chillies-3
Garlic-2 or 3
Cumin seeds-1/2 teaspoon
Asafoetida- pinch
Oil-2 teaspoon
Salt
For seasoning: Mustard, Cumin seeds

Methods:

Heat oil in pan and add the seasoning items.
When it starts to splutter add the asafoetida and onions and fry it till it becomes transparent.
Add the tomatoes and cook it well.
Grind coconut, roasted grams, red chillies, garlic and cumin seeds into a coarse paste.
Mix the paste with enough water to avoid getting any clumps.
Add the liquid to the pan along with required salt.
Allow it to cook with the lid closed for 5-7 minutes.
Suits well with idlis and dosas.

Thakali - Puthina Chutney / Tomato - Mint leaves chutney

2008-08-25T10:25:00.004+02:00

Many people do not like the flavour of mint chutney, when mint is used alone. So for those people, to supress the flavour and to add up a new recipe, they can try in this way.

Ingredients:

Tomato-2
Onion-2
Mint leaves-3 tablespoons
Red chilli-2 or 3
Urad dal-1/2 tablespoon
Coriander seeds-1 tablespoon
Asafoetida- a pinch
Oil-1 tablespoon
Salt
For seasoning:Mustard, Urad dal, Curry leaves.

Method:

Cut onions and tomatoes into large pieces.
Heat little oil in pan and add the urad dal, cumin seeds, red chillies, and the asafoetida.
When it starts spluttering, add cut onions.
When the onion is half cooked add the tomatoes.
After 3 -4 mins, add the mint leaves and allow it to cook well.
After allowing sufficient time to cool, grind it into a coarse paste.
Heat little oil in a pan seperately and add the seasoning as usual (see previous posts for details) and add the paste.
Cook it for few more minutes and serve it with hot idlis and dosas.

Garlic kuzhambu (Poondu kuzhambu)

2008-08-22T14:16:00.003+02:00

This can be done in many methods. Garlic has more medicinal value though it also have some mild side effects like halitosis or bad breath. It is claimed to help preventing heart diseases like artherosclerosis, high blood pressure and high cholesterol. It is also believed to control the blood sugar level to certain limit. So here is a nice recipe with garlic...the garlic kuzhambu...

Ingredients:

Garlic-15(even size)
Onion-2
Tomato-2 (small size)
Cumin seeds -1/2 teaspoon
Sambar powder-1 and 1/2 heaped teaspoon
Tamarind- size of a small lemon
Oil-1 tablespoon
Salt

For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves.

Method:

Soak the tamarind in hot water for 10 -15 minutes and extract juice.
Cut 1 onion and two tomatoes into large pieces.
Heat oil in pan and add mustard.
When the mustard starts spluttering, add the urad dal and cumin seeds, and the curry leaves.
Add onions and garlic.
Fry till it become glassy and then add the tomatoes.
Add little water and allow it to cook with the lid closed.
Grind the remaining 1 onion and cumin seeds into a fine paste.
When the onions and garlics are half cooked add the paste and sambar powder.
Add enough water and allow it cook well.
When the garlic is cooked well enough, add the tamarind juice and allow it to boil for few more minutes.
Allow it to boil till a thick consistency is reached.
Suits well with plain rice, curd rice, dosa and idli.

Thakkali kuruma (Tomato Kuruma)

2008-08-21T15:03:00.005+02:00

Whenever I want to do a quick side dish for dosa and idli, I use to do this. It is very easy and faster to do.

Ingredients:

Tomato -3 large size
Onion-2
Turmeric powder-1/4 teaspoon
Oil-2 teaspoon
Salt

To grind:

Coconut-2 tablespoons
Green chillies-2 ( or 3)
Cumin seeds-1/2 teaspoon
Fennel(Sombu)-1/2 teaspoon
Poppy seeds (kasakasa)-1 teaspoon
Cashew-3(or 4)

For seasoning:

Mustard, Curry leaves

Method:

Boil the tomatoes in water seperately.
Peel off the skin and smash it into paste.
Heat oil in pan and add mustard and curry leaves for seasoning.
When it starts to splutter, add the onions and turmeric powder.
When the onions are cooked well add tomato and required salt.
Grind the grated coconut, cumin seeds, fennel, poppy seeds(soak for few minutes before grinding), cashew and green chillies into fine paste.
Add the paste to the pan and allow it to cook for 5-6 minutes with the lid closed.
When the kuruma boils well remove it from the flame.
This kuruma will be thinner in consistency than the regular ones.
Suits well with idli and all kinds of dosa.

Brinjal Poriyal (with tomato)

2008-08-20T15:28:00.004+02:00

Ingredients:

Brinjal-4 or 5
Sambar powder (see previous posts)-1/2 teaspoon
( or chilli powder)
Cumin powder-1/4 teaspoon
Turmeric powder (if chilli powder is used)-1/4 teaspoon
Tomato -1
Salt
Oil-1 tablespoon
For seasoning:Mustard, Urad dal,Curry leaves

Method:

Cut brinjal and tomato into small pieces.
Heat oil in pan and add mustard.
When it starts spluttering, add the urad dal and the curry leaves.
Now add the brinjal and allow it to cook in medium flame with the lid closed.
When the brinjal is half cooked, add required salt.
Sprinkle water, only if needed.
When the brinjals are cooked well, add the sambar powder (or turmeric and chilli powder) and finally the tomato pieces.
Do not add the tomato till the brinjal is cooked well.
When the tomato pieces are cooked, remove it from flame.
Serve it with any kind of rice. Especially suits well with sambar rice.

How to cook Rahm spinach?

2008-08-19T13:47:00.006+02:00

I use the creamed (Rahm) spinach in the same method.
(See previous post for ingredients)

Method:

Heat oil in pan and add cumin seeds, asafoetida, red chillies and then onions as said before.
Instead of cooking in water seperately, just add creamed spinach directly.
Add very little amount of water.
Add cumin pepper powder and required salt.
Allow it to cook well in closed lid.
Suits well with plain rice.

Kadaintha keerai (Smashed Spinach / Keerai masiyal)

2008-08-19T13:28:00.008+02:00

In India, my mother used to do with siru keerai or arai keerai (a variety of spinach). But since it is not available here in Germany, I used to do with the creamed spinach, called Rahm spinach in the same method.

Ingredients:

Arai keerai / Sirukeerai- 1 bunch
( or Rahm spinach -3oo gms)
Red chilli-2 or 3
Cumin seeds - 1/2 teaspoon
Asafoetida - 1 /4 teaspoon
Small onion-2 or 3 (cut vertically)
Cumin-Pepper powder- 1/2 teaspoon
Oil- 2 teaspoon
Salt

Method:

Cook the spinach in water with salt and drain the water.
Smash the spinach.
Heat oil in pan and add cumin seeds, asafoetida and red chillies.
When it splutters, add the finely cut small onions and fry it.
Add the smashed spinach into the pan.
Add cumin-pepper powder and cook it for 2 minutes.
Suits good with plain rice.

Fruit Salad ( with custard powder)

2008-08-18T18:46:00.005+02:00

Though easy to make, it is a delicious perfect dessert. Any kind of fruits can be used.

Ingredients:

Milk-300 ml
Custard powder-2 1/2 tablespoons
Sugar-3 1/2 tablespoons
3 or more kind of Fruits
(banana, apple, pineapple, orange, plums, cherry, etc)
Nuts and dry grapes- if desired.

Methods:

Take a small bowl and mix the custard powder in 3 tablespoon of cold milk into a thin paste without any clumps.
Custard powder can be of any desired flavour.I used mixed fruit flavour.
Heat the remaining milk with sugar in a pan.
When the milk is boiled, add the custard mixture while stirring with a spoon in the other hand.
Just continue stirring for few seconds (it takes not more than a minute) till you get a thick paste.
Cut the fruits into even big squares and take it in the required bowl.
Add the paste to this bowl with fruits and cool it in refrigerator.
Do not cool it in freezer.
Garnish with fried nuts and dry grapes while serving.

Pongal (Venpongal)

2008-08-17T13:38:00.003+02:00

Pongal with sambar and chutney is the favorite dish for most of the South Indians, I guess.

Ingredients:

Basmathi Rice-300 gms
Moong dal( Pasiparuppu)-100 gms
Water- 2 and 1/2 times that of the combined amount of rice and moong dal.Use same measuring cups.
Ghee/ Butter-50 gms
Cumin seeds (jeera)-2 tablespoons
Pepper-1 tablespoon
Cashew-6 or 7
Curry leaves -1 tablespoon

Methods:

Wash the Basmathi rice and Moong dal and cook it together in a pressure cooker.
The rice needs a little more water than usual.
Heat small amount of ghee or butter in pan.
Fry the cashews in ghee till golden brown and keep it aside.
Make half of the pepper and cumin seeds as coarse powder.
Heat the remaining ghee and add curry leaves,pepper-cumin powder and the remaining cumin seeds and pepper.
When it splutters, add it with the cooked pongal and mix it.
Garnish it with cashews.
Pongal- Sambar- Coconut Chutney is the perfect combination.Can be served with one of the either.

Sambar

2008-08-15T11:50:00.000+02:00

Sambar is very popular in the cooking of southern regions of India, especially in Tamilnadu and Andra Pradesh. It is also common in Srilankan dishes. I think the people who found out this have aimed at balanced diet, as it contains the right proportion of all the vegetables and cereals (ingredients in sambar powder).
Here is the tasty sambar...

Ingredients:

Onion-2 (large) or 10-12 small onions
Tomato-2 medium sized
Cut vegetables-300 gms
Sambar powder- 1and 1/2 heaped teaspoon
Thoovar dal (Red gram/Pigeon pea)
Tamarind juice -1 tablespoon (if desired)
Oil for seasoning
Salt

For garnishing:
Coriander leaves and curry leaves

For seasoning:
Mustard, Cumin Seeds, Urad dal, 1 red chilli or green chilli (if desired), curry leaves.

Method:

Select any three or four vegetables and cut into equal large pieces.
Usually Brinjal, carrot, Drumstick, radish are commonly used vegetables.
Other than these vegetables, ladys finger, tunip, pumpkin, radish, brinjal, etc can be used seperately also.
The taste differs according to the vegetable and the proportion used.
Soak the Thoovar dal in water for 15-20 minutes and cook it seperately in a pressure cooker with the vegetables like radish, carrot,etc.,( which needs more time to cook).
Heat oil in pan and add the seasoning items one by one as said in previous blogs.
Fry onion and tomatoes in oil and add the remaining vegetables like brinjal, drumstick (which takes less time to cook).
Add sambar powder(see previous blogs)and required amount of salt.
Fry it for a minute and then add the required amount of water.
When the vegetables are cooked well add the remaining vegetables and the cooked water.
Smash the cooked thoovar dal (after draining the water)and add it to the mixture.
Do not add the thoovar dal until all the vegetables are cooked well.
Allow it to boil until the required consistency is attained.
Garnish with coriander leaves and curry leaves.
Can be served with plain rice, idli, dosa, pongal.

How to make Rasam? (South Indian Soup)

2008-08-14T17:39:00.000+02:00

I don't want to miss even the simplest South Indian recipe. So I added this recipe also ...

Ingredients:

Tamarind-1 small lemon size
Tomato -1 large size
Coriander leaves(cut pieces)-3 tablespoons
Cumin seeds (jeera)-1 teaspoon
Black Pepper(milagu)-1 teaspoon
Curry leaves-2 tablespoon
Garlic-3,4
Red Chilli-2
Turmeric powder-1/4teaspoon
Coriander powder-1/2 teaspoon
Asafoetida- a pinch
lemon juice (if desired)-4 or 5 drops
Water-400-500 ml according to taste
Oil -1/2 tablespoon for seasoning
Salt

For seasoning:
Mustard,Cumin seeds, Fenugreek, Curry leaves.

Method:

Soak the tamarind in hot water and take juice from it after sometime.
Grind red chillies, Cumin seeds, Pepper, 1 spoon Curry leaves, 2 spoons of Coriander leaves, Garlic into coarse paste.(Don't make into fine paste)
Crush the tomatoes in tamarind juice and add the coarse paste.
(Don't use cut tomato pieces)
Add turmeric powder, Coriander powder, water and required amount of salt to the mixture.
Heat oil in a pan and add all the seasoning items one by one. (as said before in previous blogs) and Asafoetida powder.
Finally add the rasam to the pan.
When it starts to boil, just take it out of the flame.
Do not allow it to boil for longer time, as it will alter the taste.
Add few drops of lemon juice if desired and garnish with coriander leaves.
Can be used as soup or along with plain rice.

Coriander chutney (kothamalli chutney)

2008-08-13T14:49:00.000+02:00

One of my favorite chutneys which is suitable for all kind of dosas and idlis. I hope every idli lovers will like this colorful chutney. I remember my brother calling this as green chutney in his younger days.

Ingredients:

Coriander leaves - 1 handful as available in the shops
Coconut (grated)-3 tablespoon
Urad dal-1 teaspoon
Coriander seeds-1 tablespoon
Tamarind- a small piece (or 1 tablespoon of thick paste)
Red chilli-2 or 3
Asafoetida- a pinch
Oil-2 teaspoon for seasoning
Salt
For seasoning:Mustard, Urad dal, Cumin seeds, Curry leaves.

Method:

Heat very little oil in a pan and add urad dal to it and red chillies.
When it changes to golden brown, add coriander seeds and fry it.
Add tamarind and asafoetida.
Finally add cut coriander leaves and switch off the flame.
Fry in the same heat for few seconds and add the grated coconut.
After allowing it to cool,grind it into course paste with required amount of salt.
Fry the seasoning items in the oil and add it to the chutney.
Tastes good with idli, dosa.

Tip:

When the proportion of cumin seeds or the coconut is more it gives a different taste.
Thus it can be done in three different ways.

Egg gravy (Muttai kuzhambu)

2008-08-12T11:45:00.000+02:00

A delicious recipe with eggs

Ingredients:

Eggs-4
Cloves-2
Cinnamon(Pattai)- a small piece
Cumin seeds(jeera)-1teaspoon
Fennel(Sombu)-1 teaspoon
Coriander seeds(thaniya)-1 1/2 teaspoon
Red Chilli-4
Garlic-4,5
Ginger-1 inch
Small Onions-15
Tomato-1
Turmeric powder-1/4 teaspoon
Grated Coconut-1 tablespoon
Salt
Oil-1 tablespoon

Method:

Boil the eggs seperately and cut into two pieces vertically.
Fry all the ingredients in little oil in the same order from the cloves to grated coconut and allow it to cool for some time.
Grind it into fine paste using little amount of water.
Heat the remaining oil in the pan and add the paste with required amount of salt and little water.
Cook it for ten to fifteen minutes in medium flame.
When the oil comes in the sides and to required gravy consistency, add the egg pieces.
Allow it to boil for two more minutes.
Garnish with coriander leaves or curry leaves.
A wonderful side dish for all variety of rices and idli, dosas.

Tip:

This can also be prepared by adding egg directly without boiling before. Break the eggs and pour it in different places of the cooked gravy and allow it to boil, till the egg is cooked well, without stirring.

Stuffed Brinjal(Katharikai Mootu kai/Kootu)

2008-08-10T21:19:00.000+02:00

Do you know the plant name which produces Brinjal? It is called as egg plant. India is the second top most country to produce this vegetable.
Eggplant is effective in the treatment of high blood cholesterol called hypercholesterolemia and is also a source of folic acid and potassium.
Here is one of the tastiest recipe with brinjal.

Ingredients:

Brinjal-5(large)
Onion-2
Tomato-1
Coconut(grated)-2 tablespoon
Cumin seeds-1 teaspoon
Turmeric powder-1/4 teaspoon
Chilli powder-1/2 teaspoon
Coriander powder-1/2 teaspoon
Oil-1 tablespoon
Salt

For seasoning:

Mustard,Cumin seeds,Urad dal, Curry leaves

For Garnishing:

Coriander leaves.

Method:

Cut the brinjal without cutting completely upto the base , i.e., -as suitable for stuffing.
Grind onion(1 & 1/2), cumin seeds, coconut, with turmeric powder, chilli powder, coriander powder and required amount of salt into a paste.Dont use much water.
Stuff the paste in brinjal.
Heat oil in a pan and add mustard.
When it splutters add the urad dal, cumin seeds and the curry leaves.
Fry the onions and then the tomato in oil.
Add the stuffed brinjals and the remaining paste and allow it to cook it for ten to fifteen minutes.
When the brinjal is cooked well, add the tamarind juice or paste. Add salt if needed more.
Allow it to boil for two more minutes.
Garnish with tamarind leaves after taking out of flame.
A perfect side dish for all types of rices.

Curry World

2008-08-08T22:38:00.001+02:00

Chenna Masala(Kondakadalai Kuruma)

2008-08-08T22:21:00.001+02:00

One of the best side dishes for the Chapathi is the Channa Masala. I always wonder, why people call it as Channa Masala although they use Chickpeas for it.

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.

Ingredients:

Cooked Chickpeas(Bengal gram/Kondakadalai)-1 can (400g)
Large Onion-1
Tomato-2
Garlic-4,5
Ginger-1 inch
Fennel(Sombu)-1 teaspoon
Turmeric Powder-1/4 teaspoon
Chilli Powder-1/2 teaspoon
Coriander Powder-1/2 teaspoon
Cloves-2
Cinnamon-small piece
Oil-2 tablespoon
Lemon juice-few drops
Salt

Method:

Boil the tomatoes and make into a paste after peeling off the skin.
Tomato Puree can also be used instead of this paste.
Fry Fennel, ginger garlic paste and onion in small amount of oil and make into a paste without adding much water.
Now heat the remaining oil in pan and add cloves and cinnamon.
Then add the paste and Tomato paste or puree (add very little water, only if needed) and cook it till oil comes in the sides.
Finally add the cooked Chickpeas and required amount of salt to the gravy and cook it for another two minutes.
Garnish with coriander leaves and add a few drops of lemon juice during serving.
Suits with Chapathi, poori, Samosa, Rice.

Peerkangai, nool kol kootu(Ridge guard & Kohl rabi)

2008-08-07T09:21:00.001+02:00

Ridge guard(Peerkangai) is one of the most commonly available vegetables. Kohlrabi which is often called as German turnip(Nool kol in Tamil) has more nutritive values. Though it seems to be small it is rich in potassium and vitamins. Here is one of the recipes with the perfect combination of both. (Can be prepared with either one or both together in the same method.)

Ingredients:

Ridge guard-1
Kohlrabi-1/2
Large Onion-1
Garlic-4
Turmeric powder-1/4 spoon
Masala/Sambar powder(or Chilli powder)-1/2 spoon
Asafoetida-1/4 spoon
Toor dhal-50 g
Coconut(grated)-2 tablespoons
Cumin seeds(jeera)-1 spoon
Salt

For seasoning:
Mustard, Cumin seeds, Red chillies, Curry leaves

Method:

Wash the toor dhal and soak it in water for 10 minutes.
Peel off the skin of ridge guard and kohlrabi and make into pieces.
Cut kohl rabi into smaller pieces than that of ridge guard as it takes longer time to be cooked.
Grind the onion , coconut,and jeera into a paste.
Now add the soaked dhal, cut pieces of ridge guard, kohl rabi in required amount of water.
Add garlic,asafoetida,turmeric powder, masala/chilli powder, grinded paste to the it and cook in a pressure cooker.
Allow it for one or two whistles according to the cooker type.
Finally heat oil in a pan and add mustards. When it start to splutter, just add one red chilli (for flavour),cumin seeds and the curry leaves.
Mix it with the cooked kootu with required amount of salt.
Serve it with plain rice or chappathi.

Jeera Rice/ Cumin Rice

2008-08-05T21:00:00.000+02:00

Cumin Rice is the most simplest and fastest flavoured rice, I have ever known.
I learnt from my hostel canteen Cook. He used to prepare this for the late comers, whenever there is hardly any food left.So quick and simple..

Ingredients:

Basmathi rice-1 cup
Water-1 1/2 cup
Butter-1 1/2 tablespoon
Cumin seeds- 2 tablespoon
(Powdered cumin-1/2 tablespoon, if more flavour is desired)
Green chilli/red chilli -3
Onion(large)-2
Salt
Curry leaves and Coriander leaves for garnishing.

Method:

Cook 1 cup of Basmathi rice in 1 1/2 cup of water. Add required amount of salt while cooking rice.
Heat butter in a pan ( oil can also be used) and add the cumin seeds (and the powdered cumin).
When the cumin seeds start spluttering, add the chillies and then the onions.
Add a pinch of salt and fry till the onion is cooked.
Mix it with the cooked rice and garnish it with curry leaves and coriander leaves.
Suits with all kind of kuzhambu or gravies.

How to make Sambar powder/Masala powder?

2008-08-05T17:52:00.000+02:00

Sambar powder is very essential in most of the South Indian recipes. Nowadays there are many brands of ready- made sambar powder available. But still they cannot compete with the home-made ones.
Only the ratio should be right enough to make it perfect. So here is my mother's ratio which makes my sambar always perfect and tasty.

Ingredients:

Red chilli-1/4 kg
Coriander seeds-1/4 kg
Channa dal-100g
Toor dal-100g
Urad dal-25g
Cumin Seeds(jeeragam)-75g
Pepper-50g
Mustard-25g
Rice- 40 g
Turmeric powder-40 g
Fenugreek(vendhayam)-50g
Asafoetida-1 & 1/2 spoon

Methods:

Fry all the ingredients individually in a pan without oil in medium flame.
Take care that the ingredients are roasted evenly.
Powder it after allowing to cool.
Store in an air-tight container.

Fish Kuzhambu - Fish Curry

2008-08-04T20:51:00.000+02:00

I got this recipe from my aunt who is a specialist in karaikudi chettinadu samaiyal.

Ingredients:

Sea Fish - 4 pieces (400gms)
Onion - 2(large size chopped)
Tomato - 2(chopped)
Garlic - 4/5
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Coriander seeds (dhaniya) - 1 tablespoon
Red chilli - 3
Coconut(grated) - 1 tablespoon
Tamarind - lemon size
Oil - 1 tablespoon
Salt

For seasoning:
Mustard,Urad dhal,Fenugreek,cumin seeds

To grind:
Fry red chillies and coriander seeds in little oil and add 1 onion, 1 tomato,and grated coconut.
Grind it into a paste.

Method:

Soak tamarind in hot water and make juice by squeezing it.
Heat oil and add mustard. When it crackles, add fenugreek, urad dal,and cumin seeds.
Add the remaining chopped onion. When the onion turns transparent, add garlic and tomato pieces
Add turmeric powder, chilli powder, and coriander powder.
Add the paste with little water and salt. Allow it to boil.
When the oil comes out in the sides,add the fish and allow it cook again with closed lid.
Finally when the fish is cooked, add tamarind juice and allow it boil for 3 minutes.
Garnish with coriander leaves after removing from flame.
Tastes good with plain rice, jeera rice, idli and dosa.

Sala Smaak - Sala flavoured syrup - Thailand Softdrink

2008-08-03T23:26:00.000+02:00

Thanks to Sirin Siriwana, who introduced this great softdrink to me.
Hope he is very happy as this is the first post in my new blog.

It is very simple yet .......

Concentrated Sala Smaak syrup - 2 table spoon for 1 glass of water
lemon juice - 1 teaspoon
2 Ice cubes

Just mix all the ingredients and you are done ;)
Its a wonderful summer drink. Tastes very similar to the south indian Nannari Syrup often referred as "Sarbath"

You can find the Sala Smaak Syrup in your nearest Asian/Thailand shop

Welcome to Curry World

2008-08-03T20:36:00.001+02:00

Hello Everybody,

I welcome you all to the world of Curry - The taste of the World. In the coming days, I am going to write here about some delicious vegetarian and non-vegetarian food.

Are you ready to try and taste? Don't forget to write me your comments, suggestions.