Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe

Curd Idli

Ingredients
Mini Idli - 18
Salt to taste
Curd - 1 cup
Grated carrot - 1 tbsp
Chopped coriander leaves - 1 tsp
Sev or Boondhi - for garnish
Idli Podi - for garnish
Tempering
Oil - 1 tsp
Mustard,Urad dal.Jeera - together 1 tsp
Red chillies - 1
Curry leaves few
Chopped green chillies - 1
Grated ginger - 1/8 tsp

Curd Idli

Method
Heat oil in a pan and temper it with above ingredients.
Whisk curd with little salt,add the tempering,some grated carrot & chopped coriander leaves.
Mix well till everything is combined.
Arrange the mini idlis in a plate,pour the curd mixture on top.Keep in fridge for 10 minutes
Just before serving garnish with grated carrot,coriander leaves,sev
& idli powder sprinkled on top.
Serve it immediately!
Note:
a)You can do a variation by adding imli/tamarind chutney & green chutney on top.
b)For garnish you can even add some fried cashew nuts.
c)Do not use sour curd for this recipe.If your curd is sour add some milk.
d)If you don;t have mini idli plate make regular size idli & cut into small cubes.
e)This can be served as an appetizer.

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Menthi Koora Pappu Recipe / Methi Dal Recipe / Menthi Kura Pappu

Menthi Koora Pappu

Ingredients
Chopped fresh methi/fenugreek/vendaya keerai- 1 small bunch
Salt to taste
Chopped onion-1/4
Chopped tomato-1 small
Turmeric powder-1/4tsp
Toor dal -1/2 cup
Oil-1tsp
Tempering
Oil-2tsp
Mustard-1tsp
Urad dal-1/2tsp
Jeera/Cumin-1/2tsp
Red chilly-1
Red chilly powder-1/2tsp
Turmeric powder -a pinch
Crushed garlic-3
Method
Heat 1 tsp of oil in a pressure cooker fry methi leaves,onion,tomato for a minute.
Add the washed dal,turmeric powder & needed water and pressure cook till soft,mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the dal & mix it well.
Best served with plain rice with little ghee.

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How to keep coriander leaves fresh in fridge / How to keep cilantro fresh.

Keeping cilantro fresh

This is the easy way i follow to keep my cilantro/coriander leaves fresh for more than a month in refrigerator.
Once you buy a bunch of coriander leaves remove the string from the bunch.
Loosen then remove rotten leaves from the bunch if any.
Fill a tall glass beer mug or any tall glass with tap water.
Immerse the bunch into the water till the stems are in.
Store it in fridge this will stay fresh for a month.
Change water if colour changes.

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Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli

Oats Murukku

Ingredients

Quick Oats -1/2 cup powdered

Rice flour-1 cup

Besan/Gram Flour-1/2 cup

Chilly powder- 3/4 tsp

Hing-1/2tsp

Ajwain-1/2tsp

White sesame seeds-1tsp

Salt to taste ( around 1 tsp )
Hot oil - 1 tbsp

Oil-for frying

Oats Murukku

Method

Take a bowl add rice flour,besan,powdered oats,hing,chilly powder,sesame seeds,ajwain,salt & hot oil.Mix it well.
Add water little by little & make a soft dough.
Grease the murukku press & fill the dough.
Heat oil and press the dough directly into the hot oil.
Deep fry the murukku in medium high flame till crisp & light brown on both sides.
Remove it on a kitchen paper for extra oil to get absorbed if any.
Cool & store it in a air tight container.

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Shikanji Recipe / Shikanjvi Recipe / Indian Lemonade Recipe

Shikanji

Ingredients
Lemon - 1 medium size
Cold water 2 & 1/2 glasses
Salt to taste
Black salt - 1/8 tsp
Chaat masala - 1/2 tsp
Roasted & powdered jeera/cumin powder - 1/4 tsp
Pepper powder - 1/8 tsp
Mint leaves crushed - 6
Sugar - 2 tbsp
Method
Take a jar squeeze out the juice from the lemon.
Add all the above mentioned ingredients.
Stir to make sure sugar has completely dissolved.
Filter & pour it in a glass,add ice cubes garnish with some mint leaves.
Serve cold immediately as a refreshing drink.
Note:


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Dum Aloo Recipe / Aloo Dum Recipe

Dum Aloo

Ingredients for the gravy
Curd - 3tbsp
Salt to taste
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Powdered fennel seeds - 1/2 tsp
Method
Mix all the above ingredients in a bowl,keep it aside
Ingredients  ground to a smooth paste
Chopped onion - 1/2
Large vine tomato - 1
Ginger & Garlic paste - 1 & 1/2 tsp
Cashew nuts - 15
Method
Add everything in a blender & grind to a smooth paste.Keep it aside.

Other Ingredients
Small potatoes - 10
( Boil in water,peel the skin,prick with a fork on all sides.Deep fry or shallow fry in oil till golden brown on all sides.)

Dum Aloo

Tempering
Oil - 3 tbsp
Ghee - 3 tsp
Jeera - 1tsp
Star anise - 1
Cloves -1
Cardamom -2
Bay leaf -1

Dum Aloo

Method
Heat oil & ghee in a pan add the tempering ingredients.
Now add the ground masala & in low flame fry till masala leaves the oil.
Now add the curd mixture & cook till everything is well combined & the raw smell has disappeard.
Pour some water add the fried potato & cook till gravy is thick.
Switch off the flame mix in some cream if adding & garnish with crushed methi leaves & ginger strips.
Best served with Roti.

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Vepampoo Sadam Recipe / Dry Neem Flower Rice Recipe / Bevina Hoovu Anna Recipe

Vepampoo Sadam

Ingredients for tempering
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Jeera/Cumin - 1/8 tsp
Mor Milagai/ Sun dried chillies - 2 small
Curry leaves few
Chopped garlic - 2
Dry vepampoo / neem flower - 2 tsp
Other ingredients
Leftover cooked rice as needed
Ghee - 1 tsp
Crushed black pepper - 1/2 tsp
Salt as needed
Method
Heat oil in a pan & temper it with above ingredients.
Fry till vepampoo is light brown & crisp.
Add the leftover rice & salt.& mix well till everything is well combined.
Switch off the flame add crushed pepper powder,curry leaves & ghee.
Gently mix & serve with papad or chips.

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How To Clean Vazhaithandu / How to Clean Plantain Stem / Cleaning & Cutting Of Banana Stem

Method 1
Cut the stem into thin slices you will find the fibers connected to the slice & the stem.
Gently remove the fibers by using your fingers.
Repeat the same till all the fibers are removed.
Chop then into small pieces & soak it in water to avoid blackening.
Cook the stem immediately.Do not store it in fridge once cut.

Method 2
Cut the stem into thin slices you will find the fibers connected to the stem & the slice
Chop it finely and add it to diluted buttermilk.
Take a wooden stick (i used chop sticks ) and swirl it in circular motion for couple times.
Remove the stick from the buttermilk you will find the fibers are stuck to the stick.
Gently remove & repeat the process till all the fibers are removed.
Rinse & then cook it to your choice.
Cook the stem immediately.Do not store it in fridge once cut.

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Methi Corn Malai Recipe / Methi Makai Malai / Fenugreek And Corn Curry Recipe

Methi Corn Malai

Ingredients dry roasted & powdered
Cloves- 5
Cinnamon - 2 small sticks
Cardamom - 2
Peppercorns - 7
Cumin seeds/Jeera - 1tsp
( Dry roast the above ingredients till just hot,cool & grind to a fine powder)
Ingredients ground to a smooth paste
Onion - 1/2
Green chillies-3
Ginger - a small piece
Garlic -3
Cashewnuts - 1tbsp
Poppy seeds - 1 tbsp
Other Ingredients
Frozen Methi/Fenugreek leaves - 2 cubes
( Approximately 1/2 cup)
Frozen corn - 1 & 1/2 cups
( cook in microwave for a minute)
Sugar - 1/4 tsp
Salt to taste
Milk - 1/2 cup
Oil- 2 tbsp
Butter - 2 tbsp
Method
Heat 1 tsp of oil in a pan add the methi & fry for 3 to 4 minutes.Cool & grind to a semi coarse paste.Keep it aside.
Now heat remaining oil & butter in a pan ,in medium low flame fry the ground paste till the masala leaves the sides of the pan.
Now add the salt,sugar, ground methi & corn,saute for couple more minutes.
Add the ground masala powder & milk,cook till everything is well combined.
Switch off the flame & serve them with roti or jeera rice.
Note:
a) Cream can be added at the last for extra richness.
b) Fresh methi leaves can also be added.

Courtesy: Priya with a slight change

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Vegetable Pulao /Veg.Pulao - Easy,Simple & Quick Veg. Pulao Recipe

Vegetable Pulao

Ingredients
Basmati rice-1 & 1/2 cups
Water-3 cups
Salt to taste
My Biriyani /Pulao Masala-1tsp
Chopped onion-2 tbsp
Slit green chillies-1
Ginger & Garlic paste-1/2tsp
Mixed vegetables-1 & 1/2 cups
(I used peas,carrot,beans,cauliflower,potato,cabbage)
Chopped tomato-1/2 (optional)
Mint leaves-few
Oil-2tsp
Ghee-1tsp
Method
Heat oil in a pan fry onion till light pink,now add the ginger & garlic paste & fry till raw smell has disappeared.
Add all the vegetables & mint leaves,saute for 2 minutes.Add the rice,salt,biriyani masala powder & water.
Cover it with a lid & in very low flame cook the rice is done.
Remove the lid mix in the ghee,give a quick mix & serve it with raita of your choice.

Check for version 2 Veg.pulao recipe Here

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