Ingredients
Fresh manathakali seeds / Black Nightshades -1 cup
( Only green seeds not the ripe black fruits )
Salt little
Turmeric powder-a pinch
Thick butter milk-1 & 1/2 tbsp Method
Soak all the ingredients together in a bowl.Leave it overnight.
Next day spread it on a plate & dry them in sun.
Dry them completely till all the curd as absorbed the seeds & are dry.
Store them in a container.
Fry in hot oil when needed & add it while making vatha kuzhambu.
Ingredients
Onions -2 large (700gms)
Garlic -3 full bulbs
( use with skin)
Mustard- 2tbsp
Fenugreek seeds/Vendayam - 2tbsp
Cumin/Jeera-2tbsp
Toor dal-1tbsp
Urad dal-3tbsp
Channa dal-1tbsp
Turmeric powder-1tbsp
Curry leaves chopped -few
Salt-1/2 tbsp
Castor oil or Sesame oil- 1/4 cup
Vadavam
Vadagam
Method
Finely chop onion & crush the garlic.I used a food processor to chop both.
Soak urad dal in little water for 30 minutes & drain the water out.
Take a wide bowl or plate mix all the above ingredients except the oil.
Keep this mixture covered for 1 day at room temperature.
Next day dry this mixture in sun for 2 days,on the 3rd day add the oil mix it well.
Shape it into big lime size balls & dry it again in sunlight.
Dry these vadagam till its completely water free,crisp & dry,this takes around 4 to 5 days depends upon the sunlight.
Store them in a container & use them for tempering while making sambar or kara kuzhambu.
Note:
a) Usually only small onions are used for making vadagam,but i have used big onions.
b) Drying is faster in loose form.
c) This is usually used in tempering when making sambar,thuvayal,keerai fry & kara kuzhambu.
d) Drying process can take up to 10 days or so.
e) I felt sesame oil gives nice flavour to the vadagam.
f) Some people grind the urad dal to a coarse paste & then added,this gives binding for the balls.
g) I used sesame oil in this recipe,My grandmother used Castor oil those days.
h) I got around 10 medium lime size balls for this above quantity.
Heat oil in a kadai temper it with above ingredients. Add the beetroot,salt ,turmeric powder,hing & salt. Fry for a minute in low flame,sprinkle very little water. Cover and cook till the vegetable is cooked. Lastly add the grated coconut & curry leaves stir. Switch off the flame & serve as side dish. Thanks for visiting !
Ingredients
Chopped fresh strawberry-1 cup
Chopped pear-1
Small apple-1
Honey-1tsp (optional)
Ice cubes Method
Put all above ingredients together in a mixi jar & blend it to a smooth liquid.
Dilute it with water if very thick.Filtering is optional.
Serve it cold with ice cubes.
Ingredients fried in 1tsp of oil & ground to a smooth powder.
Pepper-1tsp
Uraddhal-2tsp
Red chillies-2
Toor dal-1tsp
Hing -little
Curry leaves-little
(fry all ingredients till light brown) Other ingredients Oil-6 tsp
Mustard-1/2tsp
Salt to taste
Semi thick tamarind juice-2 cups Method Heat oil in a pan temper it with mustard. Pour the tamarind juice,add salt & cook till raw smell disappears. Now add the ground powder & give a nice boil till the gravy is thick. Garnish with curry leaves & serve it with hot rice. Courtesy:Shanti Thanks for visiting !
Ingredients
Large potato-3
Salt -1 & 1/2 tsp
Alum/Alam/Padikaram -1/2tsp Method
Peel the potato & cut into small thin slices like we cut for making potato chips.
Immerse all the potato slices in water.
Wash the potato twice to remove starch from the potatoes.
Boil some water add salt & alum,add the potato.
In medium flame boil till its 1/2 cooked.
You should be able to tear the slice,then this is the right time to switch off the stove.
Rinse this 1/2 cooked potato in fresh water twice,drain out the water.
Spread these potato slices on a cloth.
Dry these in sun for 2 to 3 days till the potatoes are completely dry & crisp.
Store it in a container & deep fry when needed. Note:
a) Do not over cook the potato.
b) Dry it on a cloth not on a plate or plastic sheet
c) Add salt according to your taste
d) After deep frying sprinkle salt & chilly powder on top & enjoy the potato vathal/chips.
Ingredients Thin Aval/Poha-2 cups
(sprinkle water generously,cover & keep it for 10 minutes till aval has absorbed all the water)
Salt to taste
Coconut oil-1tsp
Dessicated or fresh coconut-1/4 cup
(I used dessicated coconut) Tempering Oil-2tsp
Mustard,Urad dal ,Channa dal-each1/2 tsp
Jeera/cumin-1/8tsp
Cashew nut-1tsp
Curry leaves-little
Chopped green chillies-1
Pepper powder-1/2tsp
Hing-1/4tsp Method
Heat oil in a pan & temper it with above ingredients.
Lower the flame add the coconut & fry for a minute.
Add the aval & salt,toss them well till everything is well combined.
Before switching off the stove pour coconut oil mix the aval well & serve. Note:
For this recipe try to use fresh grated coconut.
If using thick aval then wash it, soak it in water for few minutes till soft,squeeze the water out & then use.
Ingredients
Tomato-2
(cut off the top,scoop out the pulp)
Salt & pepper to taste
Dry basil-1/8tsp
Grated cheese-1tsp
Eggs-2
Butter-1/4tsp Method
Beat the eggs with salt & pepper,mix in the basil.
Pour this mixture into the tomato cups,sprinkle the cheese & place a small piece of butter on top.
Bake it at 350.deg. for 10 minutes or till the eggs are cooked inside the tomatoes.
Serve it hot with bread.
Cooked & mashed moongh dal with little turmeric -1 cup
Cooked ridge gourd-1 cup
(or any vegetables like snake or bottle gourd,cabbage,squash)
Salt to taste
Tempering
Coconut oil-2tsp
Mustard-1tsp
Jeera-1/4tsp
Curry leaves-little
Dry roast & powder it
Urad dal-2tsp
Jeera/cumin-1/2tsp
Pepper-5
Red chillies-2
Hing-1/4tsp
Grated coconut-1tbsp
Method
In a pan mix the cooked dhal,cooked vegetable & powdered ingredients together & give a nice boil,switch off the stove. Heat oil in a pan & temper it with above ingredients. Pour this tempering into the kootu ,mix well,garnish with curry & coriander leaves & serve. Best served with hot plain rice. Thanks for visiting !
Ingredients
Green chillies-6-8
(I used 6)
Small onions -12
(I used chopped red onions 1/2)
Salt to taste
Sesame oil-1tbsp Method
Crush salt ,chillies & onion in a chopper to a coarse mixture.
Mix the sesame oil & serve it with Idly or Dosa. Note:
While grinding do not add water.
Top with lots of sesame oil while eating
Use small onions for best taste.
Add enough salt to balance the heat of the chilli. Courtesy:Rakskitchen Thanks for visiting !
