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Monday, July 17, 2017

Podi Idli Recipe / Spicy Podi Idli Recipe / Podi Idli Fry - A Quick Idli Variety

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Podi Idli Recipe
Ingredients
Mini Idli - 18
Idli Podi - 3 tsp
Sesame oil - 2 tsp
Coconut oil - 1 tsp
Chopped onion - 2 tbsp
Chopped green chillies - 1
Chopped curry & coriander leaves - 1 tsp
Mustard,Urad,Channa dal,jeera - 1 tsp together
Method
Heat both the oils temper it with mustard,urad,channa dal & jeera.
Add onion,chillies & curry leaves fry for a minute.
Reduce the flame add the idli & idli podi.
Gently toss it well till everything is well coated.
Switch off the stove garnish with curry & coriander leaves.Serve hot.
Note:
a) To make it more colourful add grated carrots & capsicum.

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Wednesday, July 5, 2017

Moru Kachiyathu Recipe / Kachimoru Recipe / Kachiya Moru Recipe / Kerala Moru Kachiyathu / Seasoned Butter Milk Recipe

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Moru Kachiyathu
Ingredients
Coconut oil - 2tsp
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Red chillies - 2
Chopped small onions -4
Chopped garlic - 1
Chopped ginger - 1/2 tsp
Chopped green chillies - 1
Curry leaves few
Butter milk- 2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Method
Heat oil in a pan and temper it with mustard,methi and red chillies.
Add onion,ginger,garlic,curry leaves,green chillies fry till onion is transparent.
Now add turmeric powder and salt saute for a minute reduce the heat and pour the buttermilk.
Mix and once its heated switch off the stove.Do not allow it to boil.
Serve it with plain rice.

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Thursday, June 29, 2017

Pavarkai Seeds Thogayal / Bitter Gourd Seeds Chutney / Karela Seeds Chutney

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Pavarkai Seeds Thogayal
Ingredients fried in 2tsp of oil till light brown
Bitter gourd/Pavarkai seeds- 1 & 1/2 cups
Grated ginger-2tsp
Channa Dal-2tsp
Urad dal -2tsp
Jeera/Cumin seeds-1tsp
Red chillies-6
Coriander seeds-1tsp
Tamarind -a small lime size ball
Hing-1tsp
Curry leaves-1tsp
Coconut-1tbsp
Salt to taste
Brown sugar-1tsp
(do not fry salt & brown sugar,just add it while grinding)
Method
Heat oil in a pan fry all above ingredients till light brown & raw smell disappears.
Cool completely & grind it with salt & brown sugar to a smooth chutney.
Tempering for this chutney is optional.
Serve it with plain rice,Idli or Dosa

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Thursday, June 22, 2017

Quinoa Vegetable Dhal Kichidi / Quinoa and Dal Khichdi / Quinoa Vegetable Khichdi

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Quinoa dal Khichdi
Tempering
Oil-2tsp
Red chillies-2
Mustard,Urad Dal,Jeera-each 1/4tsp
Turmeric powder-1/8tsp
Hing-1/8tsp
Crushed garlic-3
Curry leaves-little
Other ingredients
Mixed vegetables of your choice-2 cups
( I have used beans,peas,carrot and potato)
Small onions-10
Quinoa-3/4 cup
( Wash the quinoa 2 to 3 times before cooking)
Yellow masoor Dal-1/2 cup
Water-3 cups
Salt to taste
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the onion and fry till light brown colour,add the vegetables & saute for 2 minutes.
Add salt,pour water,add the soaked quinoa,Dal & pressure cook till done.
Serve it with any side dish or raita.

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Sunday, June 18, 2017

Spicy Pepper Chicken Fry / Easy Pepper Chicken Fry / Milagu Chicken Varuval / Milagu Kozhi Varuval

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Pepper Chicken Fry
Ingredients for marination
Chicken legs - 5
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Onion - a handful
Salt to taste
Ingredients powdered
Whole pepper - 1 & 1/2 tsp
Somph/Fennel seeds - 1/2 tsp
( Dry roast till light brown,cool & grind it to a fine powder )
Other ingredients
Oil - 1 tbsp
Red chilly - 2
Cinnamon - a small piece
Cloves - 4
Bay leaf - 1
Curry leaf for garnish
images of Spicy Pepper Chicken Fry / Easy Pepper Chicken Fry / Milagu Chicken Varuval / Milagu Kozhi Varuval
Pepper Chicken Fry
Method
Wash the chicken with turmeric powder & salt.drain out water completely.Make some slits on the chicken for the masala to get inside the chicken.
Take a bowl add the chicken & all above mentioned ingredients under marinate.
Mix well till all masala is well coated to the chicken.Cover & rest it for 30 minutes.
Mean while dry roast the fennel seeds & pepper till light brown.Do no burn them.Cool and grind it to a fine powder.Keep it aside.
Heat a kadai add oil and then add the spices,next add the marinated chicken.
Saute for couple minutes,sprinkle some water add the ground powder cover & cook the chicken in very low flame.
In intervals just give a mix,cook till chicken is well cooked & the masala is dry.
Switch off the stove garnish with curry leaves & serve it with plain rice.

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Tuesday, June 13, 2017

Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal

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Carrot Pasiparuppu Poriyal
Ingredients
Grated carrot-2
Split yellow moongh dal boiled-1/3 cup
(i used with skin)
Salt to taste
Turmeric powder-1/8tsp
Ingredients dry ground to a smooth powder
Coconut(i used desiccated)-1tbsp
Red chillies-2
Garlic-3
Tempering
Oil-2tsp
Mustard & Jeera-each-1/2 tsp each
Curry leaves-little
Method
Heat oil in a pan and temper it with above ingredients.
Now add the carrot,salt and turmeric powder fry for a minute.
Add the cooked moongh dal and the ground paste,sprinkle very little water cover and cook till done.
Switch off the stove garnish with curry leaves and best served as side dish for rice.

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Monday, June 5, 2017

Instant Mor Kuzhambu Powder / Instant Mor Kuzhambu Podi / Instant Buttermilk Gravy Powder

images of Instant Mor Kuzhambu Powder /  Instant Mor Kuzhambu Podi / Instant Buttermilk Gravy Powder
Instant Mor Kulambu Powder
Ingredients to be dry roasted
Coriander seeds / Dhania - 2 & 1/2 tsp
Channa dal - 1 tsp
Toor Dal - 1 tsp
Rice - 1 tsp
Jeera /Cumin Seeds - 1 tsp
Red chillies - 5
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/4 tsp
Curry leaves - 2 tsp
Other ingredients
Dry coconut / Kopra - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Method
Take a pan and dry roast above mentioned ingredients except mustard,curry leaves & methi till light brown in colour & nice aroma comes.
Cool the mixture and grind to a smooth powder,
In the same pan dry roast mustard,curry leaves & methi.
Add roasted methi,curry leaves,mustard,dry coconut,hing & turmeric to the ground powder.
Mix well and store it in fridge.
When you want to make Mor Kulambu just add 1 or 2 tsp of this mixture to beaten curd.Add it to boiled vegetable with little salt & just heat the mixture.Once the mixture rises up switch off the stove.
Enjoy with plain hot rice !
Note:
a) If you want to store the powder at room temperature then avoid dry coconut.For coconut flavour just add a teaspoon to the cooked mor kulambu at the last.
b) Check out for Mor Kulambu recipe HERE

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Friday, June 2, 2017

Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal

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Vazhaithandu Poriyal
Ingredients
Chopped banana stem / vazhaithandu - 1 & 1/2 cups
( How to clean & cut vazhaithandu click HERE )
Salt to taste
Turmeric powder - 1/4 tsp
Curry & coriander leaves -for garnish
Grated coconut - 1 tbsp
Tempering
Oil - 1 tsp
Mustard,jeera,Urad & channa dal - each 1/4 tsp
Slit green chillies - 2
Hing - a pinch
Method
Heat oil in a pan temper it with above ingredients.
Now add the banana stem saute for a minute.
Add turmeric powder,salt & sprinkle very little water.
Cover & cook till its done.Add the coconut,curry & coriander leaves.
Toss well till everything is combined.
Serve as a side dish for rice.
Note:
a) Soaked handful of moongh dal can also be added for a variation.

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