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Sunday, October 4, 2015

Brinjal Gothsu Recipe / Kathirikai Gotsu / Eggplant Gotsu Recipe- Side dish for Idli /Dosa

Brinjal Gothsu Recipe / Kathirikai Gotsu recipe / Eggplant Gotsu Recipe- Side dish for Idli /Dosa
Brinjal Gothsu
Ingredients roasted in 1tsp of oil till light golden brown
Coriander seeds-3tsp
Channa dal-2tsp
Urad dal-1/2tsp
Pepper-1/2tsp
Jeera-1/2tsp
Red chillies-2
(Fry above mentioned ingredients in 1 tsp of oil till light brown.
Cool completely & dry grind to a smooth powder)
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Methi / fenugreek seeds-5
Jeera/cumin-1/8tsp
Hing-1/4tsp
Other ingredients
Chopped small brinjals-6
Chopped onion-1/4
Chopped tomato-1 small
Chopped green chillies-2
Yellow moongh dal-1/2 cup
(Pressure cook moongh dal with little turmeric powder,slightly mash & keep aside)
Salt to taste
Turmeric powder-1/8tsp
Jaggery-1tsp
Diluted semi thick tamarind juice-1 cup
Coriander & curry leaves-little
Method
Heat oil in a pan & temper it with above ingredients.
Add the brinjal,onion,tomato & green chillies,fry for 2 minutes.
Pour the tamarind juice,2 cups of water,salt & turmeric powder,cook till vegetables are cooked.
Add 1 to 2 tsps of above ground masala powder & cooked dal,
Cook till everything is well combined.
This gravy should be in pouring consistency so adjust the water content.
Lastly garnish with coriander & curry leaves,mix & serve it with Ven pongal.
Note:
a) Do not add the whole ground powder,add just 1 or 2 tsps according to your taste.Remaining powder can be stored in a clean dry bottle.
b) This gravy should not be very thick,need to be in pouring consistency.

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Monday, September 28, 2015

Kara Kulambu Podi Recipe / Instant Puli Kulambu Podi Recipe / Vathal Kuzhambu Podi Recipe / Kara Kuzhambu Powder Recipe

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Kara Kulambu Podi
Ingredients
Dry red chillies - 6
Coriander seeds/Dhania - 4tsp
Whole pepper - 1 tsp
Cumin seeds/Jeera - 1tsp
Thoor dal - 2tsp
Urad dal - 1/4 tsp
Rice - 1tsp
Methi/ Fenugreek seeds - 1/4 tsp
Mustard -less than 1/8 tsp
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves 5
Method
Add above mentioned ingredients except hing & turmeric powder in a pan.
In low flame dry roast till colour changes & you get a nice smell.
Do not over fry and burn them.
Switch off the stove add the hing & turmeric powder.Let this mixture cool completely.
Grind this to a very fine powder in a coffee grinder or mixi.
Cool & store it in a clean dry jar.
Note:
a) Add 1 or 2 tsp of the powder while making Kara Kuzhambu.

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Monday, September 21, 2015

Ellu Thogayal Recipe / Ellu Thuvaiya Recipe / Sesame Seeds Chutney Recipe / Til Chutney Recipe

images for Ellu Thogayal Recipe / Ellu Thuvaiya Recipe / Sesame Seeds Chutney Recipe / Til Chutney Recipe
Ellu Thogayal
Ingredients
Sesame seeds / Ellu - 2 tbsp
( Usually black sesame seeds are used in this recipe )
Red chillies - 3
Salt to taste
Oil - 1 drop
Tamarind - a very small piece
Method
Add oil in a pan add all the above ingredients.
In low flame fry till sesame seeds starts to splutter.
Switch off the flame cool & grind to a very thick paste.Add very little water if needed.
Best served with Ulunthu Sadam.

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Tuesday, September 15, 2015

Semiya Payasam Recipe / Seviyan Kheer / Vermicille Kheer Recipe

Semiya Payasam recipe, Seviyan Kheer recipe, Vermicille Kheer Recipe
Semiya Payasam
Ingredients
Semiya/Vermicille -1/2 cup
(I used the big variety)
Sugar-1/4 +1tbsp
Milk-3 cups
Water-1/2 cup
Chopped cashew nuts or almonds -10
Raisins-1tsp
Cardamom powder-1/2 tsp
Ghee-2tsp
Method
Heat 1tsp of ghee fry the dry fruits till light brown & keep it aside.
In the same pan add 1tsp ghee & fry the semiya in low flame roasted till its  light brown.
Pour the milk & water into the roasted semiya, in low flame cook the semiya till its cooked & the milk is slightly thickened.
Now add the sugar & give a boil,switch off the flame mix in the fried nuts & cardamom powder.Serve it hot.
Note:
a) You can serve this payasam/kheer hot or cold.
b) Once cooled sometime the payasam may thicken,so before serving dilute with little hot milk,mix & serve.
c) For extra richness you can add condensed milk.
d) Roasting semiya till light brown is a must,otherwise your payasam will turn out to a sticky porridge.

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Friday, September 11, 2015

Undrallu Recipe / Kudumulu Recipe - Vinayaka Chaturthi Prasadam

images of Undrallu Recipe / Kudumulu Recipe - Vinayaka Chaturthi Prasadam
Undrallu
Yields: 11 balls
Ingredients
Sona masoori rice / Raw Rice - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Channa dal - 2 tsp
( soak in little water for 30 minutes,drain out the water)
Ghee - 1/4 tsp
Jeera / Cumin Seeds- 1/2 tsp
Method
Wash and soak rice in water for 1 hour.
Drain the water out and spread the rice on a clean cloth.Dry for 30 minutes.
While still wet dry grind the rice to a semi coarse powder.Keep it aside.
Heat a pan add ghee temper it with jeera.
Add the channa dal,salt & water.
Let the water boil reduce the flame add the rice rava.
Stir it well make sure there are no lumps.Cover it with a lid & cook till the water has completely absorbed.
Switch off the flame,wait for the mixture to slightly cool down.
Now knead the dough slightly,grease your palm with little oil & make small balls.
Steam these undrallu for 5 minutes or till cooked.Switch off the stove
Serve this prasadam to Lord Ganesha!
Note:
a) You can try this recipe even with store bought rice rava or rice flour.

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Thursday, September 10, 2015

Urad Dal Chutney Recipe / Ulunthu Chutney Recipe / Ulutham Paruppu Chutney Recipe / Minapa Pappu Pachadi

images for Urad Dal Chutney Recipe / Ulunthu Chutney Recipe / Ulutham Paruppu Chutney Recipe / Minapa Pappu Pachadi
Urad Dal Chutney
Ingredients
Grated coconut-1/4 cup
Urad dal / black gram split dehusked -2 tbsp
Tamarind -a very small piece
Salt to taste
Red chillies-2
Hing-1/4tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Channa dal - 1/2tsp together
Curry leaves- few leaves
Red chillies-1
Method
Heat 1tsp of oil add red chillies,tamarind,urad dal & hind.Fry till its light brown in colour.Keep it aside.
In the same pan fry coconut for 1 or 2 minutes.Switch off the flame.
Add needed water & grind all the fried ingredients along with salt to a very smooth chutney.
Heat oil in a pan & temper it with above ingredients.
Pour this into the chutney,mix & best served with Dosa/Idly/Ven pongal.

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Monday, September 7, 2015

Curry Masala Powder Recipe / Poriyal Masala Powder Recipe - Used for Poriyal / Sabzi / Palya

images for Curry Masala Powder Recipe / Poriyal Masala Powder Recipe - Used for Poriyal / Sabzi / Palya
Curry Masala Powder
Ingredients
Dhania / Coriander seeds - 1/2 cup
Cumin/Jeera - 2 tbsp
Whole pepper - 1 tsp
Red chillies - 15
Methi / Fenugreek seeds - 1/2 tsp
Fresh curry leaves - 1/2 cup
Turmeric powder - 1tsp
Channa dal - 1/2 cup
Urad dal - 1/4 cup
Hing - 1 tsp
Salt -1 tsp
Oil - 1tsp
Method
Heat oil in a pan,add all the above mentioned ingredients.
In low flame roast it till light brown.Do not over fry & burn them.
Cool the mixture completely.Dry grind to a fine powder.
Store it in a clean dry jar.
Sprinkle 1 or 2 tsps while making any daily poriyal,south indian sabzi or palya.

Courtesy:youreverydaycookradha

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Thursday, September 3, 2015

Sukku Vellam Recipe For Krishna Jayanthi / Dry Ginger And Jaggery Mix

images of Sukku Vellam Recipe For Krishna Jayanthi / Dry Ginger And Jaggery Mix
Sukku Vellam
Ingredients
Dry ginger powder / Sukku - 1/4 cup
Grated jaggery / Vellam- 1/4 cup
Honey - 1 tsp
Ghee - 2 tsp
Method
Mix all above ingredients together in a bowl.
Make small balls & store it in an airtight container.
A best medicine for digestion.

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Sunday, August 30, 2015

Murukku Recipe / Easy Murukku Recipe / Pottukadalai Murukku / Roasted Gram Dal Murukku Recipe / Crispy Murukku Recipe / Diwali snack recipe

Murukku / Easy Murukku Recipe / Pottukadalai Murukku / Roasted Gram Dal Murukku Recipe / Crispy Murukku Recipe / Diwali snack recipe
Murukku
Ingredients
Rice flour-2 cups
(I used the store bought)
Pottukadalai / Putnala Pappu /Roasted gram dal powder-1/2 cup
Salt-1tsp
Jeera/cumin-1tsp
Red chilly powder-1/2tsp
Hing-1/4tsp
Melted butter-1tbsp
Water-around 1 & 1/4 cup
Oil-to deep fry


Method
Take a bowl add  rice flour,pottukadalai,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Do not add too much butter,otherwise your murukku will crumble while frying.It will consume more oil too.Even hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain.
d) If you like garlic taste,add grated garlic to the dough.

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