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Showing posts with label TAMILNADU. Show all posts
Showing posts with label TAMILNADU. Show all posts

Tuesday, June 20, 2017

Onion Tomato Gojju | Thokku!

Onion Tomato Gojju is a simple and delicious sidedish for rice or chapathi.

Do follow me on instagram for my instastories.



Ingredients

Onion - 2 nos(finely chopped)
Tomato - 4 nos(finely chopped)
Red chilli powder - 1/2 tspn(as per your taste)
Sambar powder - 1 tblspn(As per your taste)
Oil - 2 tbslpn
Jaggery/sugar 1/2 tspn
Mustard - 1/2 tspn
Salt

Preparation method
Heat a kadai, add oil, mustard, once its splutters, add onion and a pinch of salt.
let onion fry till transparant.
Now add tomatoes and let it cook its soft
Now add turmeric, salt, red chilli powder and sambar powder.
Add a tblpn of oil and simmer it.
Add jaggery/sugar and mix well.
Let it cook for 5 mins and its ready.

Serve with Chapathi, Dosai, Idli or can make tomato rice.

checkout my tomato thokku post here (without onion/multipurpose thokku).


This can be kept for lunch box by spreading on chapathi or on travel and its really very delicious. You can add grated paneer too.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you.



Friday, March 14, 2014

Mor Kuzhu | Breakfast | Tiffin | Tamil Brahmin Recipes!


Mor Kuzhu is a very delicious tangy breakfast or tiffin.

This is one of the favourite tiffin at Brahmin home. I learnt it from my mother in law, I have not had this in Bangalore, after marriage when looking for tiffin ideas, my Mother in law taught me this. Mor Kuzhu is very delicious rice cake. Iyengar's call it as Mor kizhi. They also add tamarind water.

Now going to the recipe.




Ingredients
Rice flour - 3 cups
Curds/Plain yogurt - 3 cups
Water as reqd.
Salt

Seasoning/Talipu
Nalla Yennai/Gingely oil - 4 tblspn
Mustard - 1/2 tspn
Mor milagai/curd chilli - 4 nos(As per your taste)
Hing/peringayam - 1/2 tspn


Preparation Method
Mix, rice flour, curds, salt, water without forming lumps in whisk or in mixie to form a liquid batter.

Let it rest for 4 hours or more.

Heat a kadai, add oil, mustard, peringayam, mor milagai, saute till the mor milagai are dark brown and not black in low flame.
Then add the batter to it and stir continuously till the rice flour is thick and cooked.
Touch with hand to check the rice flour is cooked properly.
Grease a plate with oil, just put these and spread evenly.
Allow it to cool. Cut in desired shape.



Using Rice - Method 2
Idli rice or Raw rice - 1 cup
Water
Salt

Preparation Method
wash, rinse and soak rice for 4 to 6 hrs and grind to fine paste in grinder or mixie with water and salt. It should be like butter milk consistency.

Ferment it overnite.

Use the same procedure.

Serve with Idli molagai podi.

Packed this for my hubby to office:-)

Notes - 
* Can also use sour curd.
* You can mix morning by 9 and keep. You can prepare tiffin by 3 or 4pm. 
* If you want for morning breakfast, mix the batter at night and morning you can cook this.

Tuesday, July 9, 2013

Kathirikkai Roast | Crispy Eggplant/Aubergine| South Indian Curry Recipe!

Kathirikkai Roast | Crispy Eggplant/Aubergine is very easy and delicious sidedish. This goes well with sambar rice, rasam rice or curd rice.



 
Ingredients
Kathirikkai/Eggplant - 2 nos
Curry powder - as required(For recipe click here)
Turmeric powder - 1/4 tspn
Asafoetida - a pinch
Salt
Olive Oil as required

Preparation method
Wash and cut the  kathirikkai/eggplant to medium size round shape.
In a plate, put rest of the ingredients mentioned above and make a paste.
Heat a tawa/pan/skillet on medium flame.
apply the paste on both sides of the vegetable place on the tawa and cook both sides until done.

Do the same with rest of the vegetable.

Delicious Kathirikkai Roast is ready to enjoy.

Notes - If you don't have curry powder you can also use red chilli powder or garam masala powder as per your choice.

Wednesday, March 13, 2013

Kathirikai Gothsu | Brinjal/Aubergine Sambar| Sidedish for Pongal/Idli!


Gothsu is a south indian gravy, like sambar for Pongal or Idli. For this we use split green gram/siruparuppu. I never knew until I got married to a Chennaiate. Many dishes are different from Karnataka.Tamilnadu dishes are prepared and enjoyed with combinations. I have prepared many times and today posting it.


Ingredients
Kathirikai/Brinjal -  2nos(Medium size chopped)
Tamarind water - 1 cup
Paasiparuppu/Split green gram - 1/2 cup(cooked and mashed)
Sambar Powder - 2 tspns
Ginger - 1tblspn
Curry leaves/Coriander - 1 tblspn
Turmeric - 1/4 tspn
Jaggery - a small piece(optional)
Salt

Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - 1/4 tspn


Preparation Method
Heat a kadai, add oil, mustard,wait till it pops out.
Add hing and saute for a minute.
Add ginger and curry leaves and saute for 5 mins.
Add brinjal, salt and cook till soft.
Add tamarind water, turmeric and boil
Add sambar powder and mix.
After one boil add mashed dal with water.
Check on salt.
Add jaggery and let it boil once.

Off the stove add chopped coriander leaves.

Serve hot with Ven Pongal / Idli / Dosas.


I have served with Venpongal for Sunday morning Breakfast which was truly delicious.

Monday, February 4, 2013

Kollu Rasam/Horsegram Soup | Healthy Soup!


Kollu Rasam /Horsegram Soup is a very healthy dish or to mix with steamed rice. Checkout my previous post for Kollu Sundal here.


Ingredients
Kolluthanni/Water - 3 to 4 cups(As you get while steaming the kollu/horsegram for sundal)
Garlic - 2 nos(Optional)
Whole Black Pepper - 1 tblspn(As per your taste)
Jeera - 2 tspns
Tamarind water - 1 cup
Tomato - 1/2 no

Seasoning/Talipu
Oil - 1 tspn
Ghee - 1/4 tspn
Mustard - 1/4 tspn
Asafotida - a pinch
Dry Red chilli - 1no
Curry leaves few
Salt as required


Preparation Method
In a vessel add tamarind water and chopped tomato, salt and cook till tomatoes are soft.
Now add the water you to got from steaming kollu. If you wish you can also strain it once.
In a blender, garlic, jeera and pepper Grind it to fine powder.
Add this powder to the water and mix well. Add more water if required.

Once the raw smell is gone. off the stove.

Heat a pan with oil/ghee and season it mustard, asafotida, dry red chilli and curry leaves.


Kollu/Horsegram Rasam Soup is ready to serve. Enjoy it with steamed rice and Kollu Sundal.

Notes - You can also add some steamed Kollu/Horsegram to it.
Also can skip adding garlic if you do not wish.

Saturday, January 26, 2013

Soya Bean Idlis | Breakfast Recipes!


I have already posted recipes for Idlis here, this time when my Mother in law told about this, I have been adding soya bean to batter. Its very healthy and perfect for breakfast and dinner.








Ingredients
Idli Rice - 5 cups
Whole Urad dal- 1 cup
Fenugreek seeds - 1 tblspn
Soya Bean - 1/2 cup
Salt

Preparation Method
Soak rice separately and dals separately except salt for 5 to 6 hrs.
Grind it to coarse or fine paste with water in a mixer/grinder.
Grind soaked dals first to fine paste and then grind rice. Add salt and mix well by laddle or hand.
Leave it outside overnite for fermentation.
Grease idli plates with Oil/ Gingely Oil. Pour the batter and close the lid. Steam it for 12-15 mins. Check with a spoon or fork. If it comes out clean. Off the stove.
Allow it to cool a bit and then remove from the plates.

Delicious Soya Bean Idlis are ready to Serve. Enjoy it with Sambar or Chutney and Filter Coffee/Kapi!

I have served it with Chutney Pudi/Chutney.

You can also prepare dosas with this batter.

Notes - Can also add soyabean to your own proportion.

This recipe is going to Sowmya's Breakfast event cookcookandcook and thoushaltcook

Friday, May 11, 2012

Vazhakkai Roast | Crispy Raw Plantain!

Crispy flavoured Vazhakkai/Raw Plantain Roast is a popular in Tamil Nadu non-brahmin homes. Its very tasty and flavoured. This recipe was taught by my MIL and she told it will be very nice. I tasted it for the first time and like it.

Here goes the recipe.

Ingredients
Vazhakkai/Raw Plantain - 1 no (medium size slice)
Rice flour - 1 tablespoon
Red chilli powder - 1 tspn(As per your spice taste)
Turmeric powder - 2 pinches
Asafotida/Hing - 2 pinches
Salt

Oil for shallow fry.





Preparation Method

Wash, remove skin and cut vazhakkai into medium slices. 

Mix all the other ingredients to form a smooth paste.

Apply on the veggie. Leave for few mins.

Heat a skillet/tawa and put oil on it. When its hot.

Cook on one side flip/turnover and pour little oil and cook on other side too until crisp.

Vazhakkai Roast | Crispy Raw Plantain is ready to serve.



Serving suggestion : Enjoy with hot sambar rice/rasam rice or curd rice.

Wednesday, April 25, 2012

Moong Dal | Pasi Paruppu Halwa and Awards!

Moong Dal/Pasi Paruppu Halwa is a easy and tasty Halwa. I tried this yesterday for Akshaya Thrithiya.


Ingredients
Moong Dal/Pasi Paruppu - 1cup
Sugar - 1.5 cups(Adjust accordingly)
Ghee/Nei - 1 cup(You can lessen if required)
Elachi / Cardamom powder - 1/4 tspn
Atta/Wheat Flour - 2 tablespoon
Cashews and Raisins for garnish



Preparation Method
Dry roast the dal in kadai, till slightly brown. Allow it to cool and pressure cook for 4 whistles. Once the steam is gone, grind to smooth paste in blender/mixie.
In a Kadai, add 1 tspn ghee, fry cashews and raisins and keep aside.
In the same Kadai, fry wheat flour till it smells good aroma and transfer it to a bowl.
In the same Kadai, add the dal paste, sugar and keep stirring. It will come to semi liquid consistency.
Add little by little ghee and keep stirring.
Then add the wheat flour and mix.
Add all the ghee and keep stirring till it leaves the sides. You will know the halwa consistency.
Add the elachi powder and cashews and rasins.
Mix well and off the stove.

Moong Dal | Pasi Paruppu Halwa is ready to serve.

Notes - More ghee more tasty.
Awards

Viya has passed on me these awards, thanks for sharing with me.

 
  • Add the awards to your blog.
  • Thank the blogger who nominated you in a post with a link back to their blog.
  • Share 7 completely random pieces of information about yourself.
  • Include this set of rules.
I am a libra women.
I Love to cook, share with my friends and neighbours.
I like Music and Dance.
I do read books.
I love to watch music and dance shows live or on TV.
I like to organise and plan events.
I love to be with my son and cook what he likes most.

Now as per the rules of the award, I'm giving this to  fellow bloggers commenting on this post. Pls post this award in your blogs.

Monday, April 9, 2012

Thakalli Thokku | Tomato Pickle!

Thakalli Thokku | Tomato Pickle is very tangy and tasty recipe. This is a traditional dish taught by my Mother-in-law who makes this to her perfection,  as in Bangalore we used to do Gojjus. It was new to me and I loved it a lot. Its also my family favourite sidedish. A good timesaver and accompany many dishes. I always prepare and store it in my place, when I find really red tomatoes in Little India cannot miss it.


Ingredients
Fresh Red Tomatoes - 10 nos
Turmeric powder - 1/2 tspn
Red chilli powder - 1 tablespoon(As per your taste adjust)
Fenugreek seed powder - 1/2 tspn
Cooking Oil - 1/2 cup (I use gingely oil or olive oil)
Mustard - a pinch
Hing/Asafotida - 1/4 tspn
Salt

Preparation Method
Wash, cut and chop all the tomatoes into 4 pieces and keep aside.
Heat a heavy big kadai/wok, add oil, a pinch of mustard and hing.
Once mustard pops, add the tomatoes and mix.
Leave it for 5 mins. Then add, turmeric powder, red chilli powder, salt and mix.
Close it with lid, as it will pop out while boiling and cook till the tomatoes are soft.
It will be too soft  and watery. Continue to close lid.
The colour will change from light red to dark red.
When its going thick add venthaya podi/fenugreek powder. Mix and check for salt and spice levels.
if you wish you can add. Usually, adding the spice and salt little more is better, when it cools, it will be to correct level. Do not cook for long after adding venthaya podi, this will make bitter.

When the gravy is thick and oil leav es the side and good aroma. The dish is ready. Allow it to cool.

Store in clean glass or plastic bottle.  This can be sidedish for kootu rice, curd ricechapathi, Idlis, Dosas and Adai .

Methods of using tomatoes in thokku. You can use any method.

1. Just chop them and cook
2. Remove seeds and cook.
3. Remove seeds, skin, grind to fine paste and cook.

Notes - This can be stored upto 15days in fridge.
Do not put stainless steel spoon and store, try to put wooden spoon.

How to prepare fenugreek powder at home.
Fenugreek powder /Venthaya podi - Take 1 cup or required amount of seeds dry roast in a kadai in medium flame to slightly brown. Allow it to cool and grind it to a fine powder. Store in air tight container for later use.

This recipe is going to Kalyani's Event Pickles and Preserve Fest and Spring Seasonal Food Event by Sravani.

Monday, March 5, 2012

Vengaya Sambar | Arachuvitta Sambar | Tamil Brahmin Style!

Vengaya/Small Onion Sambar is very tasty sambar, this is very popular in South India. Remembring back at my home in India, they used not use onion often and garlic no entry in my house. After marriage am knowing the benefits of onion and garlic so started using them in my cooking. Occasionally they used to prepare this only with Ragi Mudde/Millet balls and it would be very tasty. I have previously posted a different version of Vengaya Masala Sambar, here.


Ingredients
Small Onions/Shallots - 20nos
Toor dal - 1/2 cup
Oil - 5 tspns
Tamarind - 1 lemon size
Jaggery - 1 small piece(optional)
Salt

For masala(grinding)
Coriander seeds (daniya) - 4 tablespoon
Dry red chilli - 4-6 nos (As per your taste)
Venthayam(Methi seeds) - 1/2 tspn
Fresh Grated coconut - 1 cup
Curry leaves - few
Onion - 4 nos

Preparation Method

Soak tamarind in hot water for few mins and squeeze the water.
Wash and remove skin of onion and edges of onions.Wash it again.
In a Kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Transfer and Allow it to cool.In the same kadai, add 2 tspns of oil add onion and saute till soft. Add little salt.

Add coconut and few onions while grinding in mixie and grind it to a fine paste with little water.
Cook the toor dal, mash/whisk with water and keep ready.
Keep a vessel on stove and add tamarind water. Now add onion to this and allow it to boil and cook. Add salt and turmeric.
Add the grounded masala to it and boil.
Add few curry leaves.
Add dal mix well and allow it to boil. Add water if necessary.
Add salt.
Add jaggery for taste. Stir well and boil.(If you dont want you can skip jaggery part)


Seasoning
Heat oil and ghee in a kadai, add mustard, allow it to pop then add curry leaves.


Vengaya Sambar is ready to serve. It can be served with idlis, dosai or rice.

Notes - Since this is Arachuvitta it will become thick when it cools, so adjust water accordingly.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

Friday, November 11, 2011

Beans Paruppu Usli!

Beans Paruppu Usli is very healthy and nice sidedish combi for sambar rice, vatha kolambu and Mor kolambu. It is popular in Tamilnadu.

Ingredients
Beans/French beans - 1/2 kg
Kadalai Paruppu/Channa Dal - 1 cup
Tavaram Paruppu/Toor dal - 1/2 cup
Dry Red Chilli - 2nos(Adjust as per your spice taste)
Curry leaves - few
Oil - 1/2 cup
Mustard -  1/2 tspn
Jeera - a pinch
Asafotida/hing - a pinch
Turmeric - 1/4 tspn
Salt
Coconut oil - 1 tspn(optional)

Preparation Method
Wash and soak the dals in water for 2 hours. 
Cut the ends and chop beans into small pieces. Pressure cook with little water, salt and turmeric for 2 whistles.
Grind the dals with chilli to a coarse paste in a mixie or blender.
Heat a kadai, add oil, mustard wait till it pops, then add jeera, hing, curry leaves. saute for a min.
Add the grounded dal mix and cook well until it changes the colour. If required add little oil.
Add the steamed beans without water and mix well. Adjust salt..
Let it cook for few mins. Off the stove. Add 1 tspn coconut oil and mix for flavour.





































Beans Paruppu Usli is ready to serve. Enjoy this with sambar rice, rasam rice, vatha kolambu, curd rice and Mor kolambu. I like to mix it with hot steamed rice. You can also eat hot as it is for tea time.

Sunday, September 18, 2011

Nellikai Sadam | Amla | Gooseberry Rice Recipe!!!

Nellikai Sadam | Amla Rice Recipe is a Kalandha/mixed variety rice. This is a very tasty rice and is prepared without onion and garlic. I usually cook many other vegetable rice like Vangibath, Capsicum rice, Capsicum Bath using curry powder etc adding of Nellikai/Amla/Gooseberry was told by my friend in SG. It is also healthy to eat Nellikai/Amla as it is rich in Vitamin C.




Serves : 2 persons


Ingredients
Rice - 1 cup
Nellikai/Amla(Big) - 3nos (Deseeded and grated)
Curry powder - 3 tspns (as per your taste)
Oil - 2 tspns
Mustard - 1/2 tspn
Bengal gram - 1/2 tspn
Curry leaves few
Hing - 2 pinches
Turmeric - 1/4 tspn or less( I like it more)
Dry red chilli - 1no(optional)
Salt


Preparation Method
Cook rice and keep separately.
In a thick bottom kadai, add oil, mustard wait till it splutters. Put bengal gram, curry leaves, red chilli and wait till it turns brown.
Now add the grated nellikai and saute. Keep it in low flame. Do not over cook. Add salt and turmeric.
Add curry powder and fry till raw smell goes.
Add salt and mix well.
Allow it to cool and then mix with rice and serve.


Nellikai Sadam is ready to enjoy. You can serve with any vegetable curry or raitha.


I love as it is :-)


Notes - The Nellikai will be tangy, so add the curry powder accordingly.

This recipe alongwith Strawberry Milkshake is going to Healing Food Berries Event by Smitha started by Siri.

Thursday, September 8, 2011

Manga Thenga Chammanthi | Raw Mango Coconut Chutney

Manga Thenga Chamanthi | Raw Mango Coconut Chutney is a Kerala dish. Its simple and tasty.
I
ngredients
Raw Mango - 1/2 no
Fresh Grated Coconut - 1 cup
Green Chilli - 2 nos
Salt


Seasoning
Coconut Oil or Cooking oil - 1 tspn
Mustard - 1/2 tspn
Venthayam/Fenugreek Seeds - 1/2 tspn
Dry Red chlli - 1 no

Preparation Method
Grind all the ingredients above to coarse paste.
Then season it with the above.


Manga Thenga Chamandhi is perfect combination for Kootu Sadam.

This recipe with brocolli soup is going to Shilpa's Life is Green Event.

Monday, August 15, 2011

Chowchow Kadale Paruppu Kootu!!!

Chow chow kadale paruppu kootu is a traditional authentic Kerala and Tamil Brahmin recipe. This is prepared for festivals and occastions. I prepared this for Avani Avittam Festival on Saturday. I have posted previously one more version of Chow chow kootu here.

Ingredients
Chow Chow/Chayote - 1 no
Kadale Paruppu/Channa Dal - 1/2 cup
Fresh Scraped coconut - 1/2 cup
Green chilli - 1 no(As per your taste)
Turmeric powder - 1/4 tspn

Talipu/Seasoning
Coconut oil - 1 tspn
Mustard - 1/4 tspn
Urad dal - 1/2 tspn
Curry leaves - few

Preparation Method
Wash remove, skin, seed and chop into small pieces. (You can use the skin for Thogaiyal/Chutney here.)
Pressure cook chow chow, kadale paruppu with turmeric and a pinch of salt upto 3 whistles.
Grind coconut and green chilli to fine paste with very little water.
When the pressure cooker steam is gone. Mix the vegetable and the grounded mixture in a vessel, add salt, tumeric. Mix well and allow it to boil in low flame.It should be thick in consistency.
Season it with the above mentioned and off the stove.


Chow Chow Kootu is ready to serve in the platter as sidedish or mix it with hot steamed rice.

Notes-
- You can also prepare this kootu with Pooshinikayi/White Pumpkin.
- You can use any cooking oil instead of coconut oil.

Friday, April 15, 2011

Mangai Pachadi and methods!!!

Wish you all a very Happy Vishu!!!

Mangai/Raw Mango Pachadi is a traditional South Indian side dish prepared for the New Year.




Ingredients
Mangai/Raw Mango - 1/2 no
Vellam/Jaggery - lemon size
Water -1 cup + little more
Sambar Powder or Chilli powder - 1/2 tspn(As per your taste)
Green Chilli - 1no(slit)
Salt

Talipu/Seasoning
Oil - 1 tablespoon
Mustard - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Venthayam/Fenugreek seeds - 1/12 tspn
Veepam Poo/Neem Flowers - 1/2 tspn(Optional)

Preparation
Method 1
Wash, remove skin and cut mango into thin slices.
In a wide vessel/kadai, add mango, jaggery, water, green chilli, sambar/chilli powder and salt. Boil well in medium flame until mango cooks and becomes thick and blends well like gravy.
Add more water if required.
Season it with above ingredients and add to the gravy.

Method 2
Wash, remove skin and cut mango into thin slices.

In a vessel, add mango, jaggery, water, green chilli, sambar/chilli powder and salt.
Pressure cook for 3-4 whistles and season it.

Method 3
You can try microwaving too in a microwave safe dish with same ingredients above.

My preparation is Method 1.

Tangy Mangai Pachadi is ready.

Serve with hot steamed rice or sidedish for sambar, kootu and curd rice.

Checkout Kerala recipes for Vishu here.
Aviyal
Puli Inji
Palapazham/Jackfruit Payasam
Sweets

Notes
You can also use mango with skin.
Veepam Poo/Neem Flowers - If you are using fry in ghee or oil separately and garnish it.

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