Bechamel Sauce / White Sauce Recipe

Bechamel Sauce

Ingredients
Butter-1tbsp
All purpose flour/Maida-1tbsp
Hot milk -1 cup
Grated nutmeg-a pinch
Bay leaf-1
Salt & Pepper to taste
Chopped garlic - 4 ( optional)

Method
Heat butter in a pan,add garlic if using then add the flour & in low flame fry till raw smell disappears & mixture starts to bubble slightly.
Reduce the flame and add the hot milk, seasonings,bay leaf & nutmeg whisk until well incorporated (to avoid lumps or the sauce sticking to the bottom of the pan).
Cook till the sauce thickens to the desired consistency.You can add heavy cream for extra richness for your sauce.
Switch off the stove,remove the bay leaf,now your sauce is ready for use.

Note:
a) Some times you sauce may become lumps if not whisked properly,in that case at the end strain the sauce to get a smooth lump free sauce

Thanks for visiting !

Coconut Rice / Thengai Sadam / South Indian Coconut Rice Recipe / Thengai Sadam Recipe / Kobbari Annam Recipe

Coconut Rice/Thengai Sadam

Ingredients
Rice - 1 cup
( Cook the rice with 2 & 1/4 cups of water with little salt,keep it aside)
Tempering
Oil-1tbsp
Chopped cashew nuts-3tsp
Curry leaves & coriander leaves-few
Chopped green chillies- 3
Mustard-1tsp
Urad & Channa dal each -1/2tsp
Hing-1/4tsp
Crushed pepper powder-1/4tsp
Freshly grated coconut - 3/4 cups
Method
Heat oil in a pan,add all above tempering ingredients except coconut & pepper powder.
Fry till the dals are light brown,now add the grated coconut.
In low flame fry the coconut till moist leaves (do not over fry & change the colour of the coconut ).
Add the cooked rice & pepper powder,add salt if needed, mix it well.
Garnish with coriander leaves & serve them warm.

Thanks for visiting !

Instant Tiffin Sambar / Tiffin Sambar Recipe / A Quick Sambar Without Thur Dal

Instant Tiffin Sambar

Ingredients fried in 1tsp of oil 
Small onions-6
Chopped tomato-1 small
Coriander seeds-2tsp
Red chillies-2 or 3
Hing-a pinch
Pottukadalai/ Roasted gram dal-2tbsp (do not fry)
( Fry all above ingredients till light brown,cool add pottukadalai & grind it to a smooth paste.Dilute it with 1 cup of water & keep it aside.)
Tempering
Mustard-1/2tsp
Curry leaves-little
Oil-1tsp
Other ingredients
Small onions-8
Chopped tomato-1
Chopped carrot-1
Pinch of brown sugar/jaggery
Salt to taste
Turmeric powder-1/8tsp
Diluted tamarind juice-1 cup
Method
Heat oil in a pan temper it.
Fry onion,tomato,carrot & curry leaves till light brown.
Add turmeric powder,salt,water & tamarind juice,cover & cook till the vegetables are cooked.
Pour the diluted masala & give a nice boil till raw smell disappears.
Switch off the stove add the brown sugar,curry leaves & serve it with pongal, Idly or Dosa....

Inspired by Jeyasri'skitchen

Thanks for visiting !

Dill & Saffron Rice / Dill & Saffron Pulao Recipe

Ingredients
Basmati rice-1 cup
Chopped dill leaves-1/3 cup
Salt to taste
Saffron-a generous pinch
(soak it in little warm milk)
Chopped onion-1tsp
Slit green chillies-1
Grated garlic-1/2tsp
Tempering
Olive oil-3tsp
Pepper-3
Cloves & Cardamom-1 each
Shajeera-1/8tsp
Cinnamon-a very small piece
Method
Heat oil in a pan & temper it.
Fry onion,garlic,green chillies & dill leaves (save some dill leaves for garnish),saute for 1 minute.
Add the rice fry for a minute,pour 2 cups of water add salt to taste & cook till done.
Once rice is cooked add the dill leaf & saffron milk & mix it well.
Serve hot with any gravy or raita.

Inspired by Jagruti....

Thanks for visiting !

Beetroot Murukku Recipe

Beetroot Murukku

Ingredients
Rice flour-2 cups
Roasted gram powder/Pottukadalai-1/2 cup
Hot oil-1tbsp
Salt to taste
Jeera/cumin-1tsp
Chilly powder-1tsp
Hing-a pinch
Beetroot juice-1/2 cup
(One small beetroot ground with water in a blender & squeeze out the thick juice)
Water required amount to make a soft dough
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.
Pour needed water & make a soft dough.
Fill in the murukku press & press directly into the hot oil.
Fry in medium high flame till crisp on both sides.
Remove them on a kitchen tissue for excess oil to get absorbed.
Cool & store it in a air tight container.

Thanks for visiting !

Varuthu Araicha Kuzhambu / Varuthu Araicha Sottu Kuzhambu / Varutharacha Kulambu Recipe Without Onion & Garlic

Varuthi Araicha Kuzhambu

Ingredients

Moth beans -1/2 cup

(Soak it overnight)

Salt to taste

Turmeric powder-1/4tsp

(Cook everything in a pressure cooker till done,keep it aside)

Ingredients fried in 1tsp of oil & grind to a smooth paste

Coriander seeds-1tsp

Channa dhal-1tsp

Urad dhal-1tsp

Pepper-10

Methi/fenugreek seeds-10

Red chillies-5

Coconut -4tsp

Tamarind paste-1/2tsp
(Dilute the tamarind paste in 1cup of water,mix the ground paste into it.Mix & keep it aside.)

Tempering

Oil-1tsp

Mustard-1/2tsp
Hing little (optional)

Curry leaves little

Method

Heat oil in a pan & temper with mustard,hind & curry leaves
Now add the pressure cooked dhal & the ground mixture in tamarind water.Add some water if needed.
Cook the mixture till raw smell disappears & the gravy is slightly thick..
Switch off the stove,garnish with some curry leaves & served with rice ,idly or dosa.

Note:
a) You can use whole green moongh dal or any dal you wish in this recipe
b) You can also add any vegetable to this gravy.

Courtesy: Lata

Thanks for visiting !

Minty Tofu Couscous Pulao / Couscous,Tofu & Mint Pulao / Couscous Pulao Recipe

Minty Tofu Couscous Pulao

Ingredients ground to a smooth paste
Mint & Coriander leaves-together 1/2 cup
Green chillies-2
Ginger & Garlic paste-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp(optional)
Thick tin coconut milk-4tsp
Other Ingredients
Couscous-1 cup
Boiling water-2 cups
Salt to taste
Sliced onion-1/4
Cashew nuts-10
Cubed tofu-1/2 cup
Peas-a handful(optional)
Tempering
Ghee-1tsp
Oil-3tsp
Cardamom-2
Cinnamon-a small piece
Bay leaf-1
Cloves-2
Jeera/cumin & Shajeera together-1/2tsp
Method
Heat oil & ghee in a pan & temper it.
Add the cashew nut & onion & fry till its light brown.
Add the ground paste & fry till oil separates the pan.
Add the peas,tofu & couscous, add salt pour the boiling water cover it with a lid.In low flame cook the pulao till done.
Fluff it up with a fork & serve it hot with any side dish.

Thanks for visiting !

Wheat Rava Adai / Sambha Godhumai Rava Adai / Broken Wheat Adai Recipe -A Healthy Breakfast Recipe

Wheat Rava Adai

Ingredients
Wheat rava-1 cup
(I used little bigger rava)
Rice-1/4 cup
Thur dhal-1/2 cup
Channa dhal-1/2 cup
Whole green moongh dhal-1/4 cup
Red chillies-3
Ginger-a small piece
Salt to taste
(Soak all above ingredients together for 1 hour.Then grind it to a semi smooth batter.)
Ingredients mixed into the batter
Chopped onion-1/4
Chopped curry leaves-little
Salt to taste
Hing-a pinch
(Mix these ingredients into the ground batter,add water to make it to a semi pouring batter.)
Oil-to cook the Adai.
Method
Heat a iron tawa,pour a ladle of batter.
Spread it to a semi thick circle.Pour a 1tsp of oil around the adai & little on the center.
In medium flame cook the adai till its crisp & brown on all sides.
Serve it hot with any chutney you like.

Note:
a) Grated coconut can be added for extra taste
b) Do not grind the batter to a smooth batter,it should be semi smooth.
c) Do not dilute the batter to running consistency.


Thanks for visiting !

Aama Vadai / Paruppu Vadai (Without Onion) / Muparuppu Vadai / Spiced Lentil Fritters Recipe - How to make Aama Vadai.

Aama Vadai

Ingredients
Thur dal-1 cup
Channa dal-1/2 cup
Urad dal-1/2 cup
Red chillies-3
Green chillies chopped-2
Chopped curry leaves-little
Salt to taste
Hing-1/4tsp
Oil-to deep fry
Method
Soak urad & thur dal together & channa dal separately for 2 hours.
Drain the water & grind thur dal,urad dal,channa dal (save a handful of channa dal) red chillies,salt & hing to a coarse thick batter by just sprinkling very little water.
Remove it in a bowl & add the remaining saved channa dal,curry leaves & green chillies.
Take small balls out of the batter,slightly flatten it on your palm.
Deep fry these in medium hot oil till crisp & light brown on all sides.
Remove on a kitchen paper for extra oil to get absorbed.Serve them hot.

Note:
Grated coconut can also be added .
This is a dish made on Bhogi Pandigai.

Courtesy: shanthis thaligai

Thanks for visiting !

Morkuzhambu / Mor Kuzhambu / More Kozhumbu Recipe / South Indian Spiced Buttermilk Curry Recipe

Mor Kuzhambu

Ingredients for grinding to a smooth paste

Coconut-3tsp
Ginger & Garlic paste-1/2tsp
Jeera-1tsp
Chopped onion-2tsp
Green chillies-2
Salt to taste
Turmeric powder-1/2tsp
Other ingredients
Curd-1/2 cup
Water-required amount to dilute
Besan-1tsp
Tempering
Oil-3tsp
Mustard-1tsp
Methi/vendayam-less than 1/8tsp
Hing-1/4tsp
Curry leaves-little
Chopped onion-1/4
Cubed tomato-1
Bajji milagai cubed-1 big

(or any vegetable you prefer)

Method
Heat oil in a pan temper it.Fry onion,tomato & milagai till slightly cooked.
Beat the curd ,water,besan & ground masala in a bowl,pour it into the pan.
In medium flame allow the mixture to rise ( Do not boil) ,switch off the gas & garnish it with curry & coriander leaves.
Serve it hot with steamed rice.

Courtesy:Chitra with a slight change

Thanks for visiting !