Monday, December 29, 2008

Bitter gourd gravy - பாவக்காய் புளிக்குழம்பு

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Ingredients
Tamarind - 1 big lemon size
Bitter gourd - Medium size 4 nos
Chilly - 6 nos
Salt for taste
Oil - 5 tbsp
Water 1 1/2 glass
Turmeric powder - 1 pinch

For seasoning
Mustard seeds - 1/2 tbsp
Urad dhal - 1/2 tbsp
Tour dhal - 1/2 tbsp
Channa dhal - 1/2 tbsp
Fenugreek (Methi seeds / Venthayam) - 1/2 tbsp
Asofetida - 2 pinch

Method
Soak tamarind in 1 1/2 glass water and leave it for 1 hour. Take the tamarind juice keep it ready. Cut chillies in half vertically. Cut bitter gourd into small pieces. Now put pan pour little oil and do seasoning, add bitter gourd and chillies. Fry them till it get cooked. Add tamarind juice, salt, turmeric powder. If need add 1/2 tspn sambar powder. Stir it till it get boiled. Once bitter gourd is cooked well and mixture become thick, Your pavakka pulikuzhambu is ready.

Note: If it is watery then before removing it from stove add little coconut powder or grated coconut to make it thicker. If it is too bitter then you can add little jaggery also. 

Optional: As specified above, after seasoning you can add chopped tomatoes and onions and fry them till brown and then follow the same above procedure to make the kuzhambu. In this method you can make it as paste.

Amla Raitha - நெல்லிக்காய் தயிர் பச்சிடி

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Ingredients
Gooseberry - 2 big nos
Ginger - 1 inch
Grated coconut - 1 tbsp
Chilly - 2 nos
Curd - 1 cup
Salt to taste
Oil, Mustard seeds, Urid dal for seasoning

Method
Grind all items except curd in mixi with little water till it becomes paste. Mix this with curd. Now do seasoning and serve.

Monday, December 22, 2008

Tomato kuruma - தக்காளி குருமா

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Ingredients
Ripend tomato 1/4 kg
Dry chilli 6 nos
Corriander seeds 1 tbsp
Channa dal - very little
Fennell seeds - little
Garlic - 4 cloves
Small onion - 4 nos
Coconut 1/2 - grated
Salt for taste
Mustard seeds, Oil for seasoning
Water as required
Curry leaves

Method
Put a pan and fry chilli, corriander, channa dal, chopped garlic, chopped onion till it get light brown. Keep this aside and fry full tomato (not chopped) till it get cooked (make sure it is not burned). 

After this, grind all these together in mixi with fennel seeds and grated coconut nicely along with water. 

Now put pan and pour oil, do seasoning with mustard seeds. Now pour the grinded mixture in the pan and let it boil. After it reached boiling stage, put curry leaves and Tomato Kuruma is ready. 

Serve it hot with Chapathi or Poori.

Dal Rice - அரிசி பருப்பு சாதம்

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Note:The preparation below is for 2 people.

Ingredients
Rice 250gms
Green Whole Mungdal 50gm
Tomato - 4 (Medium size) 
Grated coconut 1 small cup
Small onion 25gm or Big onion 2 nos
Green Chilli - 4 big 
Ginger little 1 inch
Garlic 5 cloves
Cinnamon stick 1 pc
Clove 2 pc
Fennell seeds little
Oil 2 tbsp
Curry leaves
Water 550ml
Salt to taste
Turmeric power a pinch
If need Sambar powder 1 tbsp

Method
Soak Mungdal for 10 min. Chop onion, tomato, chilli, ginger, garlic and keep it ready separately. 

Put the cooker pour oil put cinnamon stick (break into small pieces), fennell, clove. fry them for a minute. 

Now put the chopped onion, chilli, garlic, ginger and fry them for 1 to 2 min to cook them.  Now put tomato and again fry for a minute. After this add water and wait for it to boil and then put the grated coconut, turmeric powder, salt and if you require more spicy then add required sambar powder also now. 

Now while it is getting ready, wash the rice and keep it ready. Once the water reached boiling stage add the soaked mungdal and the rice to the boiling water. Close the cooker lid and leave 2 or 3 sounds as per your regular cooking. 

The Dal rice is ready. 
Serve it hot with Raitha (Onion, carrot or cucumber)

Thursday, June 12, 2008

Semiya Uppuma - செமியா உப்புமா

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Ingredients
1 cup semiya, 1 cup water, 2 or 3 chillies, 1 big onion, 2tsp oil, little musterd seeds, urid dal and channa dal, curry leaves & coriander leaves.

Method
Put the fry pan and fry the semiya till it reach reddish brown and keep aside. Now in the empty fry pan, pour the oil and fry mustard seeds, urid dal and channa dal. 

Now add the finely chopped chillies & onions and cook them. After that pour water and put salt. Now put the chopped curry leaves & coriander leaves. Wait till the water reach the boiling stage and pour the fried semiya. If you felt the water is not enough pour another 1/2 cup of water. After 5 minutes your uppuma is ready.

Note: To add more taste, you can put your fav. vegetables finely chopped along with tomatoes. you can also add groundnut to add up taste. If you are adding groundnuts then add them before putting chillies & onions.

Wednesday, April 23, 2008

Almond halwa - பாதாம் அல்வா

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Ingredients
1 cup almonds, 2-1/2 cup sugar, 2 cups ghee, ½ tbsp kesari

Method
Soak almonds in hot water, remove the skin and grind them into a fine paste. Now take one cup of water and add sugar and then heat them until it becomes syrup. 

Now add the almonds paste to that syrup. Put the kesari powder in water and add to it. Now add one cup of ghee when all the mixture turns like pastes add the remaining ghee. Wait for the mixture to turn like butter then the halwa is ready. 

Taste it hot and enjoy.

Beetroot halwa - பீட்ரூட் அல்வா

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Ingredients
Beetroot 1kg, Sugar 2-1/2 cup, Milk 1/2 cup, Ghee 2 spoons, Cashew 1 spoon, Raisins 1 tbspoon

Method
Peel the beetroot and finely grate them. Now take water in pan and add the beetroot and put it in small flame till water gets dried. Now add sugar and half of the milk stir constantly until the mixture come to thick. Now add ghee and stir well. Add the remaining milk and kept it in small flame for 1-2min. now the halwa is ready.

Carrot Halwa - காரட் அல்வா

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Ingredients:
Carrots 1/2 kg, Sugar 1/4 kg, Almonds 1 spoon, Pistachios 1 spoon, Raisins 1 spoon, Cashew nuts 1 spoon, Cardamom seeds 1 spoon, Ghee 3 spoons

Method:
Wash the carrots. Peel and grate them. Fry the Almonds, raisins, pistachios and cashew nuts in little ghee individually.

Now put the fry pan, add ghee, wait for the ghee to melt and add grated carrots and fry for 5 min after that add cardamom seeds and sugar. Cook until the sugar dissolves. Now add the fried almonds, raisins, pistachios, cashew nuts. 

Serve hot, enjoy the taste.