abmkitchen.blogspot.com: August 2014

Lemon Rasam with Carrot Moong dal salad

Its a wonderful combination of both the Lemon Rasam with Carrot Moong dal salad(or Kosambari) thats how we call it here...I know you might be thinking...What!!! But mind it..this will taste yummy and delicious ...Just try it :) Lemon rasam is the only rasam which doesn't involve, Puli/Tamarind juice. So, easy to make when guests arrive suddenly. And Carrot Moong dal is as much easy as the rasam. No Cooking involved except tempering. Moreover, this has got different colors and you really enjoy eating :)

As you have noticed, i have already had lemon rasam as my early post :Lemon Rasam which involves Moong dal. This time i have changed to traditional toor dal. Its also yummy and got a different taste to it.

Here is the recipe of Lemon Rasam:

Water - 3 cups
Green chillies - 2 (slit in to half)
Tomatoes- 2 (2 small or 1 big) Chopped finely
Asafoetida/Hing/Perungayam - 1/2 tsp
Curry leaves - a few
Turmeric - 1 tsp
Toor dal - 2 big tsps
Sea salt - 1tsp ( usually,instead of normal salt, sea salt/kallu uppu )

Tempering:

Mustard - 1 tsp
Pepper-Jeera powder - 1/2 sp
Coriander leaves

Method:

1) In a small vessel or pathiram, take water,turmeric,tomatoes,curry leaves, Perungayam,green chillies and salt. Let it boil for about 15 -20 mts.
2)WHile that time, cook toor dal in the cooker and mix with the rasam above and wait till you get the boil and switch off the gas immediately.
3) In a small kadai with ghee(ghee only), put the mustard and wait till it splutters, then add Pepper-Jeera powder and garnish with Coriander leaves.

Now, comes the Carrot Moong dal Salad Recipe(Kosambari):-

As I said before, there is nothing to cook, except the tempering.Here's what you need:-

Ingredients:

Carrot - 4 long (grate it and keep it aside)
Moong dal - 1/2 cup (Let ti soak in water for about 1/2 hour and Drain the water after that)
Green chillies- 2
ginger - grated 1tsp
Lemon - 1

Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves and coriander leaves

Method:

1) In a vessel, keep the carrot and moong dal ready mixed with salt
2) In a kadai with ghee or Oil, add mustard and wait till it splutters and then add urad dal, green chillies, ginger.
3) Put those things in the vessel with carrot and moong dal and atlast add lime juice. When adding lime juice make sure it is off the stove. Garnish with curry leaves and coriander leaves.

How do you like your Bhindi?

Its sooper roasted, aromated Bhindi or Vendakai(in Tamizh) curry. Smells good...Its sure a favorite for my going-to-be- two year's daughter. Its on of my Mom-licious recipe and also my favorably too.

Normally, in North India, they make Bhindi/Vendaikai with Masala and South, its direct opposite. Mostly its without onions( as per my knowledge). I admire both and do them at home too. The best of all I like is the simple roasted Vendaikai. It sure goes with little-spicy Morkuzhambu/Kadi or even with sambar too.Here is the one with simple Mysore rasam.

Recipe of Bhindi:

Ingredients:

Vendaikai/Bhindi- 1/2 kg
Turmeric- 1spn
Chilli- 1/2 spn
Curd- 6 spn
Curry leaves
Mustard- 1spn
Oil and salt

Method:

1) Just the night before, wash the bhindis/vendaikai and spread over a cloth.After 1/2 hour or so, you can chop it finely or the next day morning too. (whenever you get free time)
2) In a kadai with 2 tsp of oil, put the mustard and wait till it splutters.After that , put the Bhindi/Vendaikai.Let it fry for 5 minutes.
3) Put the 6 spn of Curd and mix it well and cook it for about 5 mintues. After that, it will automatically leave some oil and water to cook by itself. Maintain your flame in minimum.After 10 minutes or so, add turmeric, chillipowder and salt.(Dont add salt before hand which will make Bhindi soggy).Fry for about 10 minutes.
4) After a while, its necessary to add some more oil and make sure you are there to monitor it or just leave it in minimum flame.
5) Yes, by this time, your sooper roasted Bhindi/Vendaikai is ready to eat.

Garnish with curry leaves or if you like, you can put the curry leaves while doing the tempering.

Pic will follow soon...

Gobi Paratta

Its been 2 weeks since I got Cauliflower from Devon Avenue. Moreover, I recently shifted from Golden Temple Atta to Ashirvad which is little bit costly. Heard, Ashirvad is pure wheat than Golden Temple. So, to experiment it, I thought to make Gobi Paratta. Wow, the decision is correct and it came out perfectly and yummy.

Make this dough well ahead of time, atleast 30 mts before so that paratta comes out very soft and easy to roll also.

Here is the recipe:

Stuffed Gobi:

Cauliflower : 1/2 Chopped nicely.
Coriander-cumin powder - 1 tsp
Chilli powder - 1/2 tsp
( some may use green chillies, that is also okay.)
Turmeric Powder- 1/2 tsp
Garam Masala - A pinch
And salt , Oil

Ofcourse, Atta ready.

Method:

1) In a kadai , fry cauliflower with those masalas, till it cooked and cool it off.
2) Make a ball sized dough (Lemon sized) and roll it out with the chapati roller.
3) Stuff the cooled cauliflower and close it. Then roll slowly to make paratta with the touch of extra atta.
4) Keep in a non-stick based tawa , and pour oil on both sides till it become nice and brown.

Thats it. Its ready and have it with Mango-ginger pickle and Raita. Best combination you must have tasted.

Will add the Photos soon...

Low calorie Rava Pongal and Thengai Chutney - Mouthwatering...

Aha...Enna Rusi.and Its just a mouthwatering dish. My parents have come and I just want to impress them with simple and yummy dish. I know you might think, Its just pongal and not a big virundu, but still, its unbelievably a yummy dish. Its very quick and easy to make and your tongue appreciates surely appreciates.

Its not only Rava pongal which adds beauty, but with that Coconut chutney makes this a nice combination here. Usually, for Rava pongal, we use ordinary sooji but this time, i used Bansi Sooji which I never meant to. It turned out to so good and delicious. Okay! Coming to the recipe:

I am sending this to Light Meal Event announcement.

Ingredients:

Moong dal - 1/2 cup
Ordinary Sooji or Bansi Sooji - 1 cup
water - 3 cups
Ginger grated - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Sessame Oil/Nalla ennai - 1/4 cup
Pepper-Jeera powder - 1/2 tsp
Salt
Curry Leaves

Method:

1) In a cooker, keep moong dal for 3 whistles.
2) In a kadai ,pour 3 cups of water and when it comes to boiling stage, put the bansi sooji slowly and steadily and wait till it gets cook. For about 10 mts. You can see it mixing with water nicely and cooking.
3) After it cookes well, add the mashed-cooked moong dal , put the sale and let it cook for about 5 mts. Dont go anywhere while doing so.It may stick to the bottom without mixing it.
4) While doing so, in a small kadai, with 1/4 oil, put the Pepper,jeera and pepper-jeera powder ,curry leaves, Asafoetida and pour it on top of the rava pongal.
Thats it. Mix it well and serve with coconut chutney.

I bet it tastes well and also be a low calorie food. No need to put Ghee especially for Pongal or Rava pongal. WHen used Nalla ennai/Sessame oil instead of Ghee, will reduce the calorie and also be delicious.I bet this Nallennai is used in "Kai Endi Bavan" or Road Side shop.

Dal Makani in Whole Masoor dal( Black color)

Dal Makani in Masoor dal? I know its very awkward right. But I should promise you it tastes the same like WHole Urad dal's Dal Makani. Other than , normal Onions, Tomatoes,Garam masala, I have added a new ingredient to it and the tastes had become so much better.The secret ingredients in Capsicum. The aroma of it gives better result and surely tastes 5 star Restaurant style. My husband really likes this taste than the usual Dal Makani in hotels.

Here is the simple recipe:

Whole Moong dal - 1 cup
Onions - 1 Big
Tomatoes - 3-4 chopped big
Capsicum - 1 Chopped big
Turmeric powder - 1 spn
Red Chilli powder - 1 spn
Coriander powder- 1 spn
Jeera Powder - 1 spn
Kasuri Methi -a tsp
Salt and oil
Garam Masala- 1 tsp
Ginger-Garlic paste- 1 tsp
Jeera- 1 tsp

Coriander leaves for Garnishing.

A day before doing this, was Thursday. Since I don't have onions and garlic on that day. I prepared, simple dal makani using tomatoes only. Next day, I make over with Onions and capsicum. Anyhow, I will give the whole recipe .

Method:

1) Soak Dal for about 15- 20 mts in water.Place it in the cooker for about 6 whistles.
2) While doing that, you can cut onions, tomatoes, Capsicum ready and also Ginger-Garlic paste.
3) In a kadai with oil, put the mustard and wait till it splutters. Then add Onions and Capsicum and fry for about 10- 15 mts.
4) As soon as this done, Add all the powders ( turmeric, Chilli , Coriander and Cumin Powder) and fry for about 2 mts.
5) Immediately add tomatoes , and fry for about 5- 8 mts.
6) If the cooker pressure is off,just remove the lid and add the gravy of Onions,TOmatoes and Capsicum in to it. Add salt, Kasuri Methi and Garam Masala and Close the lid.
7) Keep it for about 3 whistles and switch it off. Atlast Garnish with Coriander leaves.

For presentation, you can add Cream on top of it :)

Just try it and let me know.

Snakgourd Curry- Podalanga poriyal

After a long time, i am back to blogging. Its been ages since I had thoughts about blog, Sorry for being bad at it.My 1 year old daughter is keeping me busy round the clock. Once I come to India, I thought blog is much easier than US, but it turned to be much worst. I couldnt find time to sit before system at all,except for checking mails which hardly takes 2 mts. Every time, when I eat, i think of taking pictures and blog about it but i never know, eating is such a big thing over here.

Today, I wanted to make it to the blog and start keeping in track of it. Not only that,we have a big function coming in, Daughter's ayusha homam. So things are pretty tight here. Now, back to the recipe.

According to the source of Ayurvedam, Snake gourd is useful in restoring the disordered processes of nutrition. It creates a cooling effect in the body which is what we need in summer. And for pure vegetarians, adding Moong dal/paitham parupu is also a good source of nutrition to the body.This is very easy to make and sure kids will adore it. You can have this with Rice and Chapati.

Ingredients:

Snake gourd/Podalanga- 3 cut in to small chunks
Paitham parupu/Moong dal- 1/2 cup
Mustard- 1 spn
Urad dal/ulutham parupu - 1 spn
Molagavathal/Long red chillies - 2
Salt and oil

Method:

1) In a cooker, keep the Snakegourd/Podalanga in a separate container and Paitham parupu/Moong dal in a separate container and give one or two whistle to it. You make sure that, both are not mushy when you take out of the cooker. Just cook it like sundal.
2) Once it is done, In a kadai with oil, put the mustard and wait till it splutters. Add the urad dal and Molagavathal. Once it is done, put the cooked mixture of Podalanga and Paitham parupu and add salt. Dont forget to put lots of curry leaves and add a pinch of Asafoetida.

Ta.......Da. It is done! Its very simple isn't?

Breakfast/Lunch or Dinner- Idly and Sambar

Pani Vizhum Malarvanam...Pudu Vellai Mazhai. Yeah its song time and especially ,it has started snowing in Chicago :( Very nice place yet bad weather. After waiting for a long time, Yesterday i went and got Idly Rice.(Apada...) Yeah,its a relief to make dinner/breakfast or lunch short.Hehehe..Very bad huh? Really, very easy to grind and keep in idly cooker...Ta-da.Idly is ready.

Idly Rice: 4 cups
Urad Dal : 1 cup
with little bit of Methi seeds

Soaked in water for 5 hours and grind it one by one and mix it together with salt.
Pre-heat the oven 400 degrees and switch i off after 3 minutes. Place the idly mavuor Batter inside the oven and forget it.Dont forget to switch off the oven !

Next day morning,once the batter comes up a little bit , just stir it once. In a Idly thatu or plate ,just put a drop of thengai ennai and spread it whole and put the batter in it.Within 10 mts ,Idly is ready..

So, What idlies goes with? Sambar or Chutney or Milagai Podi or just curd. Here is the simple recipe of Kutti Vengayam Sambar( Pearl onion/Small Onion Sambar).

Kutti Vengaya Sambar:

Ingredients:

Tamarind: Size of Lemon
Kutti Vengayam/Pearl Onion - 1/4 cup - 1/2 cup
Sambar powder - 1spn
Channa Dal/Kalla parupu - 1 spn
Daniya - 1 spn
Long Red Chillies - 4
Coconut- 3 spns
Cooked Toor Dal - 3/4 cup

Method:

1) Place Toor dal in cooker with Turmeric for 4 whistles or till it gets cooked.
2) Make tamarind pulp out of tamarind soaked in hot water.
3)In a kadai with oil, add Mustard seeds,1 long red chillies and small/pearl onion and fry till the raw smell goes off.Immediately add Tamarind pulp ,Sambar powder and salt to it.
4) Let it boil and by that time, in a small kadai, fry 3 small onions,Daniya/coriander seeds,Coconut, Chana dal/Kalla parupu,Long red chillies(3) and make a paste or powder out of it.
5) Once boiling is done in kadai with Tamarind( PRobably takes 5-10 mts) , mix the grinded paste and cooked toor dal to it.Add asafoetida also.Boil for 5 minutes.

Garnish with Coriander Leaves and curry Leaves.

Idly Sambar ready :) If you have mini-idly plates, make idly out of it and put it in bowl of sambar, which makes 14 idly sambar like Saravana Bavan.

Indian Senaikizhangu Roasttt ...Yam Roast...

Atlast, I am coming back to half form ( yet to come to full form) with blogging and stuff. Am really sorry for those who have visited my blog to check the recipes. As a mom of 1 year old , and shifted the place from Chennai to Bangalore ...Kept me really busy. As of now, I am kinda settled and back with the Delicious Home Recipes.

How many days, would I thought of taking pictures and write it down in my blog. Atlast, today is the Day for me to start and should continue to do it. Let me stop talking and continue what i have come to do.Today is the simple and very yummy side dish which everybody, especially kids will relish it. Its Senaikizhangu ROast.

Usually, in US, you get the frozen Yam and you just cut it and fry it, which doesn't match the tastes of Indian Yam...It was difficult to cut it as the skin was very hard but it was easy later to cut in to small squares.The beauty lies in how you cut the yam. You got to keep it small squares.Just see the picture, you may understand how small.You need a little bit more patience..! Ughhh what? Yeah, you heard it...

Ingredients:

Yam /Senaikizhangu - 1/2 Kilo or If you have frozen, go with one packets or two .
Mustard- 1 spn
Curry leaves
Asafoetida - a pinch
Turmeric powder- 1/2 tsp
Chilli powder - 1/2 to 1 tsp
Salt and oil

Method:

1) Cut the yam curry in to small squares , Chopped finely and wash it. Keep in on the cloth or under the fan to dry all the water.
2) After 15 mts, In a kadai with oil , put the turmeric ,yam and curry leaves and start to fry. It may take a more oil but you can keep in less oil and simmer the fire.
3) Atleast it will take 20 mts to fry and after that you can sprinkle chilli powder and fry for 5 mts.

Ta...Da...it is ready.:)

Note: If you like peanuts, you can add it along with Yam and fry it. It tastes wonderful. Since I am not interested in peanuts, i din't add. :)

Try it and let me know...:)

You might have seen this recipe in my own blog along with Traditional Recipes. But this is special Indian Yam curry by Mom's style .

Bonda MorKuzhambu and Beans Parupusily

Its always been break in my life with my blogging.So decided to update with lots of recipes hereonwards. God has granted me a wish!!! Yup.Got a new camera for myself.Thanks to my dear hubby. So, now no more reasons for not blogging;-)

Am back with Bonda Morkuzhambu and Beans Parupusily. Who doesn't like Bonda!That too when mixed with buttermilk, it tastes much better.
Here it goes:

Ingredients:

Buttermilk - 3 cups
Coconut- 1/2 Moodi or 1/2 packet of grated coconut or even
Red Chillies- 1
Green Chillies- 1 ( you can add more if you want)
Jeera - 1 tsp
Mustard - 1tsp
Curry leaves
Oil and salt

To grind(For Morkuzhambu):

Rice - 2 tsp
Channa Dal/Kallaparupu- 1 tsp
Jeera
Coconut- 1/4 cup
Green Chillies - 1

For Bonda: (To grind and fry in oil)

Ural dal- 1/2 cup soaked in water for 1 hour
Salt

Method:

1)Make Bonda ready

For Morkuzhambu:

2)Take less than 1/2 ltr thick buttermilk(Dont add more water to the curd, just a little bit to make it to a thicker one)
3)Add all the ones needed for the morkuzhambu and mix it with buttermilk and add salt.
4) In a kadai,with oil,add mustard and wait till it splutters. Add Urad dal, Curry leaves and turmeric (1/2 tsp) , and Asafoetida/Hing and add buttermilk to it.
5) Wait for 5 minutes, Once you see the first boil then switch off the flame. See to it that it doesnt boil too much which inturn becomes watery.

Ofcourse, before serving, you can add Bonda to it and complete it!

Special Uppu Kozhakattai – Mother’s special

Everyday is a special day since me and my daughter came to my mother's place. There is not one single day without any special item. That is the specialty of Mother's place. Today , the special item is Salt Kozhakattai (Uppu Kozhkattai). More than the sweet, the salt one is my favourite and my mother is very special in making that. In the name of my daughter, we both made it .

TO make this kozhakattai, it takes a little bit of our time but its worth making it . Its also tougher for the first time maker, but you get used to it. That's why I have made a step-by-step illustration on how to make this kozhakattai. Usually, on Sankatahara Chaturti or the even of Vinayaga Chaturti, this kozhakattai is made and offered to Lord Ganesha. As he likes this very much, it is tasty and we also like it too. Its irresistible and fun to make. You can involve your kids to make this after you try it first. So, here it goes .

Ingredients:

Urad dal – ½ cup soaked in water and grind coarsely
Arisi flour or Raw rice – ½ cup grind Nicely
Mustard –
Udaitha Ulutham parupu/Split Urad dal – 1 spn
Turmeric powder – ½ spn
Curry leaves and Coriander leaves – As needed
Salt & amp; Oil and Water.

Method:

There are 2 main steps to make and let me explain one by one.

Arisi Mavu :-

1) In a kadai with ¾ water , add ½ spn of Coconut Oil/Thengai ennai and let it come to boil.
2) Add Arisi flour and salt and stir it continuously till it never sticks to the kadai. It should come like a single ball and never stick in your hand. This will surely take 20 mts.
3) Once it is done, Keep a wet cloth ready and put the arisi mavu in that and close the wet cloth and keep it aside.

Ulundu Making ( Stuff Urad dal):

1) Keep the grinded Urad dal in the cooker for 10 -15 mts with no whistle. After it is cooled, place it under fan to cool.
2) In a kadai with oil, Put the mustard and let it splutter . Wait and put the Urad dal and Turmeric powder. Also, put curry leaves and urad dal and fry for 5 minutes. Garnish with Coriander leaves and keep it aside.

After making the two main things, Arisi mavu and the stuff ulundu , you can now start making the kozhakattai .

Here is the step by step illustration of making Kozhakattai

After that, Place the arisi mavu in wetcloth and close it for a while.Make sure it is fully closed, otherwise, the open areas may get dried. Then, you have to apply Coconut oil again to make it soft.

Then, follow these steps to end the process of making KOzhakattai. While doing this, keep 2-3 tsp of Coconut oil and water separately in a small vessell. You can just apply oil in your fingers or hand while doing this, for not sticking and water to close the stuffed.

Green Chillies-Ginger Thokku

Believe me or not, my mother did this recipe about 4 times in a month. Every time, she prepared, we really dont know how it went so soon.Its also good for health because it contains lots of ginger. We can have it as side dish for Dosa or Idly or just with Curd rice.

Recipe will be written shortly...

Happy New Year and Best of 2008

Hi ..Wish you all Happy New year 2009. May God bless you with prosperity and love. Peace to all.

Here comes the Best of 2008.

2008 was a wonderful year to me.I couldn't forget each and every day of my life, since I was blessed with a wonderful daughter, Sai Amrita on April 20th,2008. She turned my boring life to fabulous life and made me "Mother" which is the proudest post of everyone's life.It looks like a fraction of a second but I wonder I was waiting for this moment of my life.Actually she shares her birthday with her Grandmother.

Since then, she has been a wonderful flower to me and my life.Though, naughty now and then, she is such a sweetheart to everybody.I could say more and more about her now...but let me stop here and see what she is doing now.;)

Now comes the Best of 2008 (Food):

See, everything is the best in 2008 ...I wish the same in 2009....

I started 2008 with mini-meals which included Baigan Bartha, Dal, Chapati .

The next one , everybody loves and I love it very much. Filter Coffee...

Ofcourse, the first half of the year was filled with snow..So why not go with Pav Bhaji.

Then comes the Romantic part of it...Cabbage Kofta which my husband liked it very much.

Then it was the last trimester, I was about nearing my Due date where i enjoyed preparing Ennai Kathirikai Kozhambu ( Eggplant Curry)

Its the D day...My sweet daughter was born on April 20th, 2008.Aww....I love you, Sai Amrita :)

After a long time, very long time, I was back with Rajma :)Before , it was pure Pathiya Samayal.

By the end of the year, two favourable sweets came out well.. One is Semiya Payasam and other one is Badam Alwa in Just 15 mts.

Yeah...Thats it!... I wish I could send this entry before Dec 31st to Srivalli who hosted this Best of 2008, But couldnt do it. So , Here I am...:)

Thanks for taking some time for this. and am so glad I made lots of friends thro' Blogging and you guys!!!

Its just Mysore Rasam- Momlicious Recipe

Never been to Mysore. Here it is , I am bringing you one of the flavours of Mysore in Rasam which is called Mysore Rasam. I really dint know the reason why it is called Mysore rasam, but i bet it tastes yummy and great .The process is same like other rasams but tastes different. Confusing...

I have got a perfect name for it. Since, this rasam is my mom's speciality, I would call this Momlicious.Okay..Let me give you the recipe.

Ingredients:

Tamarind- Size of a lemon
Tomato- 2 small or 1 big
Turmeric powder- 1 small tsp
Ginger grated -1 tsp
Sea salt- 1 tsp
Perungayam/Asafoetida- 1 tsp
Cooked toor dal - 1/4 cup

To grind in to paste:

Coconut- 1tsp
Daniya/Coriander seeds- 1tsp
Long Red chillies/Milagaivathal - 1 or 2 (According to your spicyness)
Milagu/Pepper- 1tsp
Vendayam/Fenugreek seeds- 1tsp

Tempering:

Mustard - 1 tsp
Jeera- 1tsp
Coriander and curry leaves

Method:

1) In a pressure cooker, cook toor dal and keep it ready.
2) In a small vessel or rasam pathiram( as we keep separate vesselss for everything),Take tamarind pulp ,chopped tomatoes,Curry leaves,Turmeric powder,Sea Salt and Asafoetida and let it boil for about 15 mts or till it reduces in to half.
3) Mix the paste which you have grinded along with the toor dal and add some more water (1cup) to it. Pour in to the rasam pathiram.
4) Just see to it, when you start seeing the before-boil-stage to boil-stage. you must switch off the rasam. Rasam should never boil when Toor dal/Parupu thani is added.
5)Temper it with mustard and jeera and garnish with coriander and curry leaves.

Thats-it. Mysore rasam is done and nicely tasted with Hot rice with 1 spoon of ghee on it. You can have just with Pappad/Apalam.

Kalyana Kootu- Snakegourd Lentil curry

What? Kalyana kootu..Yes that is how Podalangai(Snakegourd) Kootu called as Kalyana Kootu.I think the reason behind this might be usgae of both Channa Dal and Moong dal, the name has arrived. Not only that, they use this sidedish in most of the Iyer's weddings. So, the name is. Whatever the reasons, it is easily done at home without using Big Kadais like weddings. You can just have it with plain rice with ghee or use Thogaiyals, Parupu podi Rice and have it along with it.

Here is the recipe:

Ingredients:

Podalangai/Snakegourd- 1/2 kilo. or Just 3 small ones
Moon dal - 1/2 cup
Channa Dal- 1/4 cup

To Grind:

Coconut- 1/4 cup
Green chillies- 2 big
Jeera - 2 tsp
Ginger- a small piece
Coriander leaves (Optional)- A few. By adding this, the color of the dish turns green . Looks good and tastes more good.

Tempering:

Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves n Corainder leaves
Asafoetida- 1tsp

Method:

1) In a cooker, keep Podalangai,Moong dal, Channa dal for about 2 or 3 whistles .Just similar to keeping rice.
2)While doing so, grind the coconut, ginger, green chillies, Jeera and keep it ready.
3) After the dal/Kootu is ready, In a kadai with Oil add Mustard and wait till it splutters. Add urad dal and wait till it turns brown.Add Asafoetida and Curry leaves.
4)Pour the Dal and let it boil for about 5-8 mts. After that add the grinded stuff and let it boil for another 8 minutes.

Atlast Garnish with Lots of Coriander leaves.( If you have added the coriander leave while grinding, no need to garnish later)

Paneer Capsicum Curry (without Onions)

I am quite sad that my parents are returning back to Chennai. It was nice happy days with them and they too had fun with their's grand daughter. Since "Mala bakcham" has started , they avoid eating onions and garlic and is the due respect for the elders.Usually, in the night , I always make chaptatis and north indian side dish which always includes onions n garlic. So, for just today to avoid that, I tried making Paneer Capsicum Curry without Onions and Garlic. And you wont believe, it came out Delicious and Yummy.

Here is the recipe:

Paneer - 2 cups ( Cut in to small strips)
Capsicum - 2 ( Cut in to small strips)
Tomatoes - 6
Ginger - a piece grated
Turmeric powder- 1 spn
Chilli powder- 1.5 spn
Coriander powder- 1 spn
Jeera Powder - 2 spn
Garam Masala- 1 spn

Coriander leaves for Garnishing

Method:

1) In a kadai, fry paneer and keep it aside
2) In the same kadai, with oil , add jeera powder, Turmeric powder, Chilli powder, Coriander powder and Tomatoes ( Take 5 and grind it coarsely ) and add it to the kadai and put the extra one tomatoe chopped big. Let it boil for 5 minutes.
3) Then, add Capsicum and let it cook for about 10- 15 minutes, till the raw smell goes.
4) If it is thick , you may add to 1 cup and let it boil for another 5 minutes.
5) Add Paneer now and mix it and let it be on simmer for about 5 minutes.

Garnish with Coriander leaves.
Ta...Da. Its ready :)

You may try and let me know...

Legume Affair -Pesarattu

Pesarattu is one of the famous made Dosai in South India. Its also healthy and yummy too. Made with Green Moong Dal which adds so much proteins to our body

I am sending this recipe to "My Legume Affair" Hosted by Sia. Hats off to her.

Ingredients:

Whole Moong dal - 2 cups
Raw Rice - 3 tsp
Ginger - a small piece
Green chillies - 5-6 (According to taste)
Salt

Onions- 1 chopped finely

Method:

1) Soak Moong Dal overnight and the early morning, remove all water and wait till it sprouts. ( Normally, if it sprouts is good for health,otherwise if it doesnt sprout so much, no problem. Everything is good in it)
2) Grind this moong dal with Ginger and garlic and salt. Make sure this mixture consistency is like dosa batter and smooth.

Thats it... After you grind it. Its ready to make dosai.Either you can put chopped onions over it or just eat simple with Chutney or Sambar.

P.S : You can do stuffed pesarattu also. I added chopped onions, which was so delicious. :)

Mango Mela- Ripe Mangoes Morkuzhambu

Woweee Mango Mango...Mambzhamam Mambazham...Who doesn't like Mangoes, especially ripe Mangoes. That too on the Summer Season, on the hot day, just have it with Curd Rice. Aha...A simple but yummy combination.Throughout the pregnancy , I have been thinking of Ripe Mangoes/Mambazham...Which I was not able to get that much often due to shortage and high price. After the pregnancy, I was very much thinking of Ripe Mangoes, which Moms are not supposed to eat/drink due to feeding of the baby. Once I came to India, I was very mad in eating mambazham and still continuing the same...Hehehe..I am proud to say that I love Ripe Mangoes.

Mangoes are basically taken as Mango Lassi, Mango Milkshake or just like that. After I heard from my Mother in Law about the Mamabazham Morkuzhambu in kerala style, I started going mad to make it and have it. As soon as I transfered to Bangalore, I got 3 beautiful and gorgeous mangoes and asked her about the recipe.

Am going to share this recipe in Mango Mela conducted by my friend, Sri Valli's Cooking4allseasons. Hats off to her!

Here it goes:

Ingredients:

Ripe Mangoes - 3 Big or 5 small
Buttermilk - 3 cups
Coconut- 1/2 Moodi or 1/2 packet of grated coconut or even
Red Chillies- 1
Green Chillies- 4 ( you can add more if you want, anyhow, spiciness is not seen in your mouth due to the sweet taste of Mangoes)
Jeera - 1 tsp
Mustard - 1tsp
Curry leaves
Oil and salt

Method:

1) First of all, In a kadai or any vessel, take 3-4 mangoes , slit in to two pieces(just half slitted boil for about 15 minutes.
2) In a Mixie, take Coconut, Green chillies, jeera and grind it in to paste form.
3) In a kadai with oil, put the mustard and wait until it splutters,then add urad dal and Red Chillies and the grinded mixture. Boil it for about 10 minutes. Later, add the mangoes and let it boil for about 5 minutes.

Now you can switch off the gas and then pour about 2 cups of buttermilk atlast. Dont forget to switch off the flame , otherwise, the dish might turn very liquid.

Thats it..Ta Da...Mambazham Morkuzhambu is ready. It is best if you have with any pickle especially, with Avakai...:)Yum Yum

All about losing pounds- Bhindi Masala and Lemon Dal

Oh My God. This post has been erased without saving it last night.I hate to say that , I have to re-type everything now ...:( Okay here we go...

Back to the topic- Its all about losing pounds for couple of months. Yeah, My husband realized after 30 yrs in life, being overweight and wanted to reduce it more than anything. So , four months back he joined gym and took a personal trainer and lost about 11 kgs now and waist size from 46 to 38 in 4 months, which was unbelievable.Its nice to see him put effort and do this and worth doing also.

So its a daily question of what he is eating?He eats no Rice, Potatoes, Junk foods and even outside too. Ofcourse, he avoids rice, which I love it so much.Coming to the point, Every night I should think of making Parattas or Chapatis or Phulkas with subji.Today I planned to make some green and yellow colored subjis which is nothing but Bhindi Masala and Lime Yellow Dal along with Phulkas.

Bhindi Masala:

Bhindi/Okra- 1 packet ( Cut in to half and sliced in to two)
Onions - 1 chopped big
Coriander powder- 1tsp
Chilli powder - 1 tsp
Turmeric powder -1/2 tsp
Jeera- 1 tsp
Salt & amp; Oil

Method:

1) Wash the bhindi and keep it aside.
2) In a kadai with oil, put jeera and onions and fry for about 10 mts,Once it is brown add all those masalas.
3) Fry for about 1 mt and add Bhindi , Salt and fry till it becomes soft and tender which will take atleast 10-15 mts.

This process is over. Along side, cook yellow moong dal in cooker with turmeric and whistle for about 3 sounds.

Yellow Dal:

Ingredients:

Yellow dal - 1 cup ( Cooked)
Tomatoes - 1 chopped finely
Green chillies - 2 -3
Turmeric- 1/4 tsp ( Optional)
Lime - 1 or 2 (According to taste)
Mustard and Jeera - 1 tsp
Salt & amp; Oil

Method:

1) In a kadai with oil, put the Mustard and wait till it splutters. Put jeera and Tomatoes and fry for about 5 mts till the tomatoes are mushy and soft.You can add turmeric if you want to.
2)Put the cooked dal and let it boil for 5-7 mts.
3)Switch off the flame, and squeeze the lime and taste it. If you think, 1 is enough, you can stop it. I would love to add 2 so, I added 2 limes and it tasted so nice.
4) Garnish with coriander.

The beauty of these two subjis is , Onions are included in Bhindi and Tomatoes are included in Dal which is two different taste and two beautiful subjis.

Hope you enjoyed it.Will post the pic soon

Yummy Yummy Coconut Burfi

Oops! Got tensed for a minute, when I saw my blog redirecting to some other website.Posted a query, and rectified the problem and solved the issue.

Sweets are something you don't see in my blog often. Am more interested in taking the sweet rather than making one. On our 6th Wedding Anniversary, need to impress my hubbie dear who brought me iPhone, decided to make Coconut Burfi inspired by Mahanandi.

Mahanandi is a great cook and as per same instructions, did the coconut burfi and it was same as her, very soft and chewy.

Ingredients:-

Grated Coconut- 3 tumblers
Sugar - 2.5 tumblers
Water -1.5 tumbler
A tray greased with ghee( for pouring the cooked mixtures)

Method:-

1) Grate the coconut or cut the coconut and put it in mixie.
2) In a kadai with water, add sugar.Cook the sugar syrup until it reaches soft-ball consistency. That is, When you drop little bit in cold water, this should come as a soft ball. Please Note here:- You will get it after 10- 15 minutes (appx). My mom used to wait till she gets"rendu pagam" in tamil.
3)Simultaneously , add coconut and keep on stirring for about 5-10 minutes, till it comes thick and mixture is reduced in t half and easily comes away easily from the sides of the Kadai. Is time to turn off and pour it in to the big circle plate.

As soon its turns warm, with the help of knife cut in to squares.Store it in the cool place within a tight container.

Idly Upma - Kid's Favourites

Everybody has leftover idly extra by 2 or 3. Early morning, it is served as breakfast and for lunch , it is tranformed in to upma:) This makes a lot of difference for kids and adults too..Also, it is very easy to make .People just love it.Especially kids. When they are in school they feel very hungry after a long time learning things, and also feel bored to eat the same idly which they ate in the morning.When they open the Lunch box to find the delicious colorful Idly upma ,they will surely love it.It feels light and also full at the same time.Not only idly is good for health, also we can add vegetables to make it healthier.

I am sending this entry to Srivalli Montly Mingle- Kids Lunches

Here is the recipe:

Leftover Idly- 2 -3 (In to small pieces)
Onions- 1 chopped finely
Green chillies- 1-2 (according to your kids spicy)
Ginger- A small piece
Carrots- 1/2 cup chopped finely
Mustard - 1 spn
Channa Dal/Kalla Parupu - 1 spn
Curry leaves - 6
Turmeric - 1/2 spn

Salt and Oil

Method:

1) In a kadai with oil, put mustard and wait till it splutter. Add the Channa Dal or Kalla parupu ,Green chillies and ginger and fry for a minute.
2) Then, add onions and fry till the raw smell goes and add the turmeric powder. Once it is done.
3) Add small pieces of idly(or just smash it in your hand ) and fry till it becomes soft.Garnish with coriander and curry leaves.

Ofcourse, I forgot to add Asafoetida...You can very well add it. It gives special aroma to it.

Hip Hip Hurray Kids....Njjoi Making it and sure your kids will love it.

Brocolli Paratta

Have you heard about brocolli paratta? Its new,isn't? I should tell you its awesome. Similar like cauliflower paratta, but the difference is the color. Whenever I get Brocolli from the stores, I just make brocolli curry with coconut only. which was quite boring for me. Suddenly, idea struck me to try paratta. I know, sounds weird but tastes yummy.You must surely give a try.

Ingredients:

Brocolli- 2 big cups chopped small
Jeera- 1 spn
Garlic- 2 cloves smashed
Turmeric- 1/4 spn
Chilli Powder - 1/2 spn
Garam Masala- a pinch
Coriander powder - 1 spn
Salt and oil

For the atta:

Chapati flour - as neccessary normally 5 cups
salt and water to knead the dough.

Method:

1) Make the dough ready a hour ago and keep it aside.
2) In a kadai with oil, Put the jeera and all the masalas.After that, put the brocolli and fry for about 7 mts till its soft and cooked nicely.Switch off the flame and make it cool for sometime.
3)In a ball sized dough, add one big spoon of brocolli and stuff it inside the dough.Roll it nicely to make round or in my case, round-like to make paratta.
4)In a non-stick kadai, with little bit oil put the parattas on both the side and take out.

You can have it with Pickle and Curd, thats why parattas are made easier. Just the parattas and no side dish;) Hahaha...Njoi it and let me know how it comes.

Fresh Idli/Dosai (Milagai) Podi with Sesame seeds

Home made Fresh Milagi podi is what my hubby asks for. But when he likes no more than a week old, I will have to prepare fresh every week !!! I bet , it tastes much better than the store bought ones. No wonder when sesame seeds are added, are good for your health and tasty too.

I prefer Black Sesame Seeds When compared to White. But its your wish at the end.

Here is the recipe

Ingredients:

Ellu/Sesame Seeds - 1/4 cup
Urad Dal- 1/4 Cup
Channa Dal- 1/4 Cup
Long Red Chillies- 4-6 ( Depends on your taste)
Salt
Asafoetida/Hing - 1 tsp

Method:

1) Take the sesame seeds/Ellu, rinse under water. In a kadai , just put the seeds. You will start seeing it splutter and wait till it stops. Until then, dont go anywhere!Keep it aside.
2) In same kadai with little bit oil, add Channa Dal, Urad Dal and Long Red Chillies and fry till golden color.Once it gets cool down , put it in the blender separately.

And at last just mix it in the same blender to get smooth powder. Add, Hing and Salt while blending it.Ta Da...Your podi is ready to be served as side dish for Idly or Dosai.

White Rajma curry

I have already experimented with Rajma before but with just tomato paste available in US stores. Just like that day, I wanted to get white rajma and try it with that.My friends have told me, that white rajma still tastes better. So, here is the white rajma-no onions/garlic recipe for you. You might wonder what?without onions that too without Garlic? DOes it taste good? Yes it tasted very delicious. Here is the recipe.

Ingredients:

White Rajma -1.5 cup
Tomatoes- 5 chopped finely
Ginger - 3 tsps ( you might need a lot, since Rajma contains gas)
Jeera- 1 tsp
Jeera powder/Coriander Powder/Turmeric POwder/Chilli powder- 1 tsp each
Garam masala - a pinch
Kasoori methi - a pinch
Oil n salt.

Method:

1) Soak rajma in the early morning with hot water. Take it out in the evening and pressure cook for about 10 whistles.
2) In a kadai with oil, put the jeera and all the powders,ginger except Garam masala and add the tomatoes.
3) Let it fry for about 5 -8 mts.
4) Once the pressure is released add the rajma to the kadai and put the salt.Put it back in the cooker and give it 3 whistles.
5) After the release of pressure, add garam masala and coriander leaves.

Ta--Da..its ready. This is simple yet delicious. People who doesnt like or add Onions/garlic but wanted to try Rajma, could give it a try. This is as equivalent to the adding of onions/garlic.

Peerkangai Thogaiyal and Chow Chow Kootu- Combination

Ridgegourd/Peerkangai is also proven to keep us strong against the H1N1 virus. It has got its own attributes which will keep us strong along with other natural ingredients. Ridgegourd/Peerkangai can be made in to kootu or porichakootu or Thogiyal. Mostly, I make it as thogaiyal since my husband really likes it very much and also, it goes for Idly or Dosas.

Cho Chow/Chayote/Bangalore kathirikaiis a versatile vegetable. Always, Thogaiyal and kootu goes for a best combination as Dry and Gravy. Atleast Once a week, i will get this Chow Chow and make it as kootu or Porichakootu.SInce my mother and husband have similar taste buds, I did this Thogaiyal and Kootu :)

Here is the recipe for Peerkangai Thogaiyal:

Ingredients :

Peerkangai- 1 to 1.5 ( Peel it and take off the seeds inside. No need to take it completetly,here are there should be okay and cut it in to cubes)
Mustard seeds: 1 tsp
Urad dal : 1 tsp
Tamarind : a small piece
Long Red CHillies - 2-3
Pepper: 2
Coconut- 2 tsps
Perungayam/Hing/Asafoetida- 1 tsp
salt
Curry leaves and COrianer leaves

Method:

1) In a kadai with oil, put mustard and wait till it splutters.
2) Add urad dal, fry till it turns golden brown and add tamarind, Long Red CHillies, Pepper, Coconut , Perungayam .Just keep it for 2 mintues and cool it
3) In the same kadai , put little oil, and put the Ridgegourd/Peerkangai and salt ,fry till the it turns dry. Note: No need to fry completely. and Cool it.
4) After this, Grind 2+3 . Add very less water. It should be thick like thokku.

Ta..Da its ready. Now, its Chow Chow kootu:

Ingredients:

Chow Chow- 3 ( peeled and cut in to cubes.Remember to take the seeds and the white part out)
Paitham Parupu/Moong dal-1/2 cup
Coconut- 1/2 cup
Jeera- 2 tsp
Green chillies- 2-3 (According to your taste)

For Tadka/Talikardu:

Mustard- 1spn
Urad dal - 1 spn
CUrry leaves and COriander Leaves
Asafoetida/Perungayam: 1 tsp

Method:

1) In a cooker you can keep CHow CHow and Moong dal together for about 3-4 whistles.
2) While doing so, grind Coconut, Jeera and Green chillies in to paste.
3) In a kadai with oil, put the mustard and wait till it splutters. Add Urad Dal, Asafoetida,and put the 1+ 2.Let it boil for about 10 minutes.
4) Atlast Garnish with Coriander and Curry leaves.

You can have Thogaiyal sadam/Rice with this kootu and I bet it tastes so yummy and delicious.

Ayurvedic Dal Tadka with Tandoori Nan

Hurray...After a long time, I am posting recipes in my blog. This might be the repeated statement, but still, its quite long. Eventhough, I try new recipes quite often, I am not able to post it on my blog. 1) Camera is not working properly 2) lack of interest because of Camera 3) its only Camera. Atleast we must have some inspiration to continue the blog. Now, No excuses, as i have got new batteries which will come for atleast a week or two provided , I maintain it properly. Now coming back to the recipe.

Making tandoori Nan is my dream. Eventhough I dont have any oven, I tried looking for Nan without the use of Oven. With the help of other blogs, I tried using with my cooker, but got tired, as I dint get it. So, I just did like Phulka/Roti. To be frank, it came out soft and just like Nan. So , New users who wants to try Tandoori Nan at home, can use this procedure. Its simple and tasty.

For Nan:

Maida - 2 cups
Yogurt/Curd- 1 cup
Milk - 1cup
Baking powder - A pinch
Oil , Salt and small quantity of water( Water is just optional)

Method:

1) In a basin, Mix all the contents above (Without water) and make a dough. Try not to use water.

If you feel the dough is lacking some water , you can substitute with Milk or oil.
Put this dough mixture in wet cloth, keep it aside for about 1 hour or so.

Dal Tadka:-

Moong dal/Paitham Parupu - 1/2 cup
Toor Dal/Tuvaram Parupu- 1/2 cup
Jeera Powder - 1tsp
Coriander Powder - 1tsp
Tomato- 1 Big or 2 Small Chopped finely
Salt

Tempering/Tadka:-

Mustard- 1tsp
Jeera - 1 tsp
Long Red Chiilies - 1 or 2( according to ur chilli taste)
Hing
Ghee

Method:

1) Keep the Dal in cooker for about 3 whistles.
2) After the pressure is released, add the tomatoe,salts and cook for about 5-10 minutes
3) While doing so, Take a small Kadai , pour Ghee , Add Mustard,Jeera and wait till it splutters. Then add, Long Red Chillies and Hing.And pour over the Dal.

You can garnish with coriander and curry leaves.

You may have doubts asking how this is Ayurvedic. Anything you cook with Ghee is consider Ayurvedic provided you take it in limited quantity and exercises are regular.

Burned more calories for Potato Curry

We have been waiting for this day. TOday is the day where I am going to do potato fry.Its such a delicious vegetable.But you see, since my husband started working out ,I have been doing very less potato stuff,or should I say, I don't even do it.How more days should I be without it? OH :( So...I decided today is the day.
Eventhough, its just potato fry, today is D day to relish eating it.

First ,when we decided that am going to do potato curry, we made sure that it is Sunday so that he can be at home.For why, to just burn more calories at gym and eat potatoes.I know, i sound so much but it is just the matter of fact.I made onion sambar to go with it.

Ingredients:

potatoes - 12 (if small)
Onion -1 chopped big chunk
Turmeric powder - 1 spn
Chilli powder - 1 spn
Mustard and Ural dal - 1 spn(Each)
More oil and salt.

Method:

I separated this potatoes in to two and did it twice to make it more crisp and fried.(hehehe)

1) In a kadai with oil , put the mustard and wait till it splutters.then add urad dal and onions and fry them for a while.keep it aside.
2) In the same kadai with little bit more oil, add 1/2 separated potatoes and fry till it becomes brown and keep it aside once it is done.
3) Then add the remaining part of Potatoes and fry it.

Once it is done, mix everything in the kadai and fry for 1 mt. This all process will surely take 20-25 mts.So Are you ready to burn calories or eat potatoes?

Sorry guys, Couldn't add the picture. Some problem with the camera and I couldnt restore the photos taken:(. But its okay, will have another chance to make potatoe curry again and will add the picture.:)

Do Do Dokla

Have you tried some recipe and didn't come out successful? Well, if the answer is yes, then you must have tried once or twice and you could have left the recipe for good. But inspite of me trying this Dokla for 3-4 times, it came out successful on the 5th time.And yes, it was Delicious...

Since my parents have come here to stay with me, I just want to impress them with the recipe they don't know. So, I thought of trying Dokla. Yeah, I would say trying because, i really tried and came out beautiful.One of my dear friend, Shilpa gave this recipe to me. Hats of to her!

Here is the recipe:

Ingredients:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
(I use ENO fruit Salt , so use ENO instead of Soda.. use the plain one with no flavor- Shilpa).
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil

For Tempering

Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

* In a bowl add gram flour (besan), Curd and water.
* Mix well and make a smooth batter. The batter should be of thick consistency.
* Add salt and set aside for 4 hours covered with a lid.
* Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
* Keep the steamer or cooker ready on gas.
* Grease a baking dish (it should fit in the steamer or cooker).
* Now in small bowl take a eno fruit salt, 1tsp oil and lemon juice and mix well.
* Add this to the batter and mix well.
* Pour the batter into the greased pan and steam for 10-12 minutes or till done.
* Cool for sometime and cut into big cubes.
* Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
* Garnish the besan dhokla with coriander and slited green chilies.

Just try it and let it know how it came out:)

I will post the pictures soon. Since I was busy eating and giving to all, there was nothing to take picture:( Am sorry for the inconvenience

Thanks

Never Too Late For Christmas Spirit

Wow - only 8 days to Christmas! & nbsp;Where did the time go? & nbsp;I don't know about you, but I've been super busy at work. & nbsp;Instead of things slowing down, it seems this year everyone is trying to squeeze in meetings and wrap up projects all at once. & nbsp;With my nose in the computer -- usually researching Medicare regulations -- it's no wonder I haven't felt very festive. & nbsp;Yuck!

But this morning, our daycare had a parent's-day-out/holiday party for the kiddos. & nbsp;Sweet! & nbsp;A few hours to myself any Saturday morning would be awesome. & nbsp;Today I enjoyed the chance to go to my favorite local gift shop to round up some stocking stuffers. & nbsp;Christmas music. & nbsp;Decorations and ornaments twinkling everywhere. & nbsp;Old fashioned candy to choose from. & nbsp;And no one to rush me. & nbsp;JOY!

Labradorite Filigree Bells

Have you been bogged down at work, too? & nbsp;Did the holidays sneak up on you? & nbsp;If so, don't sweat it. & nbsp;Grab a cup of spiced cider, put on your fuzzy slippers, and browse these twinkling beauties. & nbsp;I ship USPS Priority. & nbsp;Order this weekend and chances are you will still get a bit of My Bead Therapy by Christmas. & nbsp;I even do the wrapping for you by sending it in a gorgeous gift box. & nbsp;So, let the worries melt away and enjoy yourself.