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Tuesday, March 31, 2020

Garlic Pickle / Poondu Urugai

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Garlic Pickle
Ingredients 
Mustard seeds - 4 tsp
Methi - 1 & 1/2 tsp .
( Slightly roast and powder the mustard and methi seeds)
Red chilly powder - 5 tsp  heaped
Salt to taste ( about 1 & 1/2 tsp
Jaggery - 1/4 tsp
Lemon juice - 1 medium size lemon
Small peeled garlic - 2 cups
Tempering
Sesame oil - 1 cup
Mustard - 1 tsp
Jeera - 1/2 tsp
Red chilies -3



Method
Heat oil in a pan temper it with mustard,jeera and red chillies.
Add the garlic and fry till its slightly soft.Switch off the stove and let it cool completely.
Once its cool add the  dry powders,jaggery and lemon juice,mix well till well combined.
Store it in a clean jar in fridge.


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Monday, March 30, 2020

Asparagus Karamani Poriyal / Asparagus Poriyal / Asparagus Black Eye Bean Fry

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Asparagus Karamani Poriyal
Ingredients ground to a coarse paste
Grated coconut - 1/4 cup
Garlic - 2
Jeera - 1/4 tsp
Red chillies - 2
Salt to taste
Turmeric powder - 1/4 tsp
( Do not add any water while grinding)
Tempering
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp

Curry leaves few
Other ingredients
Chopped asparagus - 2 cups
Cooked karamani / Black eye bean - 1/4 cup
Curry and coriander leaves for garnish.
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir,add the cooked karamani sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well till everything is well combined,
Switch off the stove garnish with curry and coriander leaves.
Best served as side dish for rice.

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Marundhu Rasam / Marunthu Rasam / Rasam / Medicinal Rasam / Medicinal Soup

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Marundhu Rasam
Ingredients ground to a smooth paste
Tomato - 1 large
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Chukku/Dry ginger powder - 1/4 tsp
Adhimadhuram powder - a generous pinch
Arisi thippili - 1
Neem powder - a generous pinch
Hing - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
( Grind above ingredients to a smooth paste and dilute with needed water)
Other ingredients
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Curry leaves  few
Coriander leaves for garnish
Water as needed to dilute
Lemon juice - 3 tsp
Method
Heat oil in a pan temper it with mustard,red chillies and curry leaves.
Now pour the ground and diluted rasam and bring a boil.
Switch off the rasam and add the curry and coriander leaves and lemon juice.
Drink this as a light soup or mix with rice and enjoy!

Note:
Try to make this rasam at least monthly once,best for cold and cough.

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Indo Chinese Lunch Menu


Menu - 1
-------------
Chilli Garlic Mushroom
Burnt Garlic Chinese Fried Rice
Egg Drop Soup


Menu -2
---------------
Egg Fried rice
Chicken Soup
Garlic Sesame Asparagus stir Fry


Thuthuvalai Podi / Thoothuvalai Podi / Toodhuvalai Podi

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Thuthuvalai Podi
Ingredients
Urad dal - 2 tbsp
Pepper - 1 & 1/2 tsp
Jeera - 1 tsp
Red chillies - 4
Tamarind - a small piece
Salt to taste
Dried thoothuvalai/thuthuvalai leaves - 2 cups


Method
Wash and dry the thoothuvalai leaves on a cloth for 4 days inside the house till they are crisp.Do not dry them under sun.
Dry roast above ingredients till colour changes,do not over fry and burn them.Remove it on a plate.Switch off the stove and add the leaves and saute for a minute.
Cool all the ingredients add salt and powder them.Store it in a clean jar.
Add a teaspoon of this podi and some ghee or sesame oil to hot rice and enjoy.

Note:
If you have cold or cough have this podi mixed with rice or add it in buttermilk and drink.

Thoothuvalai chutney recipe click HERE


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Sunday, March 29, 2020

Puli Aval / Tamarind Poha / Puli Aval Upma / Easy Breakfast Recipe

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Puli Aval
Tempering Ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal & Channa dal - each 1 tsp
Peanuts - 2 tsp
Curry leaves few
Red chillies - 1
Slit green chillies - 2
Chopped onion ( optional) - 1 tbsp
Methi powder- a generous pinch
or Methi seeds - 5
Other ingredients
Thick Poha/Aval/Flattened rice - 2 cups
( today i have used thick red poha)
Semi thick tamarind juice - 1 cup
Water - as needed ( around 1/2 cup)
Salt to taste
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp ( optional)
Method
Take aval in a bowl add tamarind juice,salt and turmeric powder mix it well.Sprinkle water if needed for the aval to get soften.Keep it covered.
Heat oil in a pan and temper it with above ingredients.
Lower the flame add the aval and gently mix till everything is combined.Lastly add the grated coconut and switch off the stove.
Serve it hot for breakfast or enjoy at tea time!

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Thursday, March 26, 2020

Green Moong Dal Idli / Green Gram Idli / Pasi Payaru Idli

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Green Moongh Dal Idli
Ingredients
Green moongh dal / Whole green moongh dal - 2 cups
Whole Urad dal with skin - 1 cup
Salt to taste
Method
Wash & soak whole urad dal and whole green moongh dal together overnight
Drain out excess water and grind.Sprinkle water in intervals till you get a nice fluffy thick batter,Transfer to a wide bowl add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then add some rice flour for binding, dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
d) You can use urad dal without skin in this recipe.
e) Grind the batter in a wet grinder if possible to get a thick fluffy batter.

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Friday, March 20, 2020

Chutney Podi / Chutney powder / Karnataka Style Chutney Pudi

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Chutney Podi
Ingredients
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Peanuts - 1/4 cup
Kopra / Dry coconut - 1/4 cup
White sesame seeds - 3 tsp
Jeera - 1/2 tsp
Red chilly powder - 1 & 1/2 tsp
Kashmiri chilly powder - 1 tsp
Tamarind - a small goose berry size
Salt to taste
Jaggery - 1 tsp
Curry leaves - 10 leaves
Hing - 1/2 tsp
Turmeric powder - 1/4 tsp
Garlic - 1 ( optional)
Method
Dry roast all ingredients separately till light brown except hing,red chilly powder,salt and turmeric powder.Cool the ingredients completely.
Take a mixi jar add all the ingredients including the dry powders and dry grind to a semi smooth powder.Cool and store it in a clean jar in fridge.
Best served with Idli,Dosa or Upma.

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Thursday, March 19, 2020

Carrot Onion Chutney / Raw Carrot Chutney / Carrot Chutney

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Carrot Onion Chutney
Ingredients
Carrot chopped - 1 medium size
Chopped onion - 1 tbsp
( If using small onions add 4 onions)
Grated coconut - 1 tbsp
Red chillies - 4
Salt to taste
Tamarind - a small piece
Sesame oil - 2 tsp
Method
Add all the ingredients into a mixi jar and blend everything to a fine chutney.
Do not add water while grinding.
Transfer the chutney into a bowl add sesame oil and mix.
Best served with Idli or Dosa.

Note:
The colour of the chutney depends upon the quality of the carrots and red chillies.

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Sabudana Dosa / Sago Dosa / Javvarisi Dosa / Sabakki Dose

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Sago Dosa
Ingredients
Sago / Sabudana - 1/2 cup
( use the white sago and not the nylon sago)
Rice - 1/2 cup
Curd - 1/8 cup
Salt to taste
Green chillies - 1
Ginger - a very small piece
Chopped coriander leaves - 2 tsp
Baking soda - a very small pinch ( optional)
( I did not use )
Method
Wash and soak sago and rice together overnight.
Next day take a mixi jar add the green chillies,ginger,sago and rice grind it to a very smooth batter.Do not add too much water while grinding.
Add salt,curd and coriander leaves to the ground batter and mix it well,add water if needed to get a semi thick pouring consistency.Fermentation is not needed for this dosa.
Heat a iron tawa add a ladle of batter and spread,pour some oil around,once it is cooked flip the dosa and cook till both sides are light brown.
Enjoy this dosa with any spicy chutney.

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