Seeyam

2010-07-20


Ingredients:

  • Wheat Flour - 1/2 cup
  • Oil - To Fry
  • Sugar - 4 - 5 tspn (as per the taste_
  • Water - Little over1/3 cup
  • Baking soda - few pinches
Procedure:
  • Put wheat flour, baking soda, water in a bowl and mix it well
  • Keep it covered for around 10 minutes
  • Heat oil in a kadai
  • Make small round balls and fry it 
  • If Seeyam is not coming out puffy, you could add few pinches of baking soda to it
  • Once fried, remove and serve hot or this can be eaten the next day as well

pottu kadalai urundai


Ingredients:

  • Pottu kadalai (Split Chick Peas/ Dalia Channa)- 1 1/2 cups
  • Jaggery - 1 cup
  • Water - 1 cup
  • Cardamom powder - 1 tspn
Procedure:
  • Heat a pan and add water
  • Once the water starts boiling, add the jaggery and cardamom and let it boil
  • Stir this jaggery water continuosly until it reaches right consistency (syrup should not dissolve when a drop is added to plain water)
  • Add the pottu kadalai to this, mix it and make the balls before the jaggery becomes hard.
  • Store it in a tight container

kadalai urundai


Ingredients:

  • Roasted peanuts without skin- 1 cup
  • Karupatti (Jaggery)  - 1/2 cup (depends on your taste choice)
Procedure: 
  • Crush the karupatti (Jaggery) into small piecess and urud dal
  • Transfer this to the mixer jar, add the roasted peanuts
  • Grind it coursely (not like a powder)
  • Add jaggery if the it is not enough
  • Transfer this mix to a plate and make it as small balls
  • Store it in a tight container

pasi paruppu sambar (moong dal sambar)

2010-07-19


Ingredients:

  • Onion - 1/4 cup
  • Salt - As required
  • Sambar powder - 1 1/2 tspn
  • Oil - 4 tspn
  • Tomato - 1 medium size
  • Egg plan (Kathirikkai) - 2 medium size
  • Mustard seeds, urud dal - little
  • Yellow split Moong dal (pasi paruppu) - 1/3 cup
Procedure:
  • Cook the split moong dal seperately . Moong dal should be half cooked.
  • Heat oil in a cooker and add mustard seeds and urud dal
  • Add onion to it once the mustard seeds start sputtering
  • Now add the cooked moong dal
  • Add sambar powder, cut tomato, cut egg plant and required salt
  • Add little water to this and cook for a whistle in the cooker
  • Once done, remove from the stove and serve with rice, chapatti, dosa.

Vazhakkai kadalaparuppu kuzhambu


Ingredients:

  • Channa dal - 1/3 cup
  • Onion - 1/3 cup
  • Salt - As required
  • Sambhar powder - 2 tspn
  • Mustard seeds , urud dal - Little
  • Shredded Coconut - 1/3 cup
  • Green Plantain - 1 1/2
Procedure:
  • Cook channa dal seperately with enough water
  • Add oil in a cooker and add the mustard seeds and urud dal
  • Once the mustard seeds spatters, add onion and fry till golden brown
  • Now, cut the green plantain (vaazhakai) into small pieces and add it to the onion and fry for a minute
  • Add cooked channa dal to this
  • Add the sambhar powder
  • Meantime, grind the coconut nicely and add it to this. Coconut can be added more if you like more thick gravy
  • Add salt and cook for a whistle and remove from the stove
  • Serve with White rice, chapatti

kathirikai murungakai Puli Kuzhambu (Drumsticks kulambu)

2010-07-17


Ingredients:

  • Oil - 6 tspsn
  • Onion - 1/3 cup
  • Salt - As required
  • Sambar powder -2 tspn
  • Shredded Coconut - Little more than 1/3 cup
  • Egg plant (Kathirikkai) - 3
  • Drumsticks - 5
  • Tamarind - little
Procedure:
  • Heat the oil in cooker , add mustard seeds and urud dal.
  • Add the onion and fry till golden brown
  • Add the egg plant and drumsticks
  • Grind the coconut nicely and add it to the pan
  • Add sambar powder, salt
  • Now add the tamarind water and mix it well
  • Add little more water to make it right consistency
  • Close the cooker and cook it till the vegetables are cooked
  • Serve with rice, chappathi, dosa
Tips: You can add garlic to this if you wish to ..

Paruppu urundai kulambu


Ingredients:

  • Oil - 6 tspsn
  • Onion - 1/3 cup
  • Salt - As required
  • Sambar powder - 1 1/2 tspn
  • Sombu (Fennel seeds) -1 tspsn
  • Garam Masala - 1/2 tspn
  • Shredded Coconut - 1/3 cup
Procedure:
  • Refer the link in my blog dal vada (paruppu vada) to make the paruppu vada.
  • Instead of making flat vada, make it as small balls and fry it till golden color
  • Heat the oil in kadai 
  • Add the onion and fry till golden brown
  • Add the garam masala powder to it
  • Grind the coconut and sombu (Fennel seeds) nicely
  • Add it to the frying onion
  • Now add salt, sambar powder and add little water
  • Boil this for few minutes
  • Add the vadas prepared as above to the boiling gravy
  • Remove from stove after 5 minutes
  • Serve hot with rice, chapatti, dosa

Bread Bhaji

2010-07-12


Ingredients:

  • Bread -6
  • Chilli powder - 1/2 tspn
  • Oil - To Fry
  • Salt - As required
  • Asafoetida (perungayam) - 2 pinches
  • Besan flour (kadala maavu) -  3/4 cups
  • Rice Flour - 1/4 + 1 tbspn 
  • Water - Little
  • Baking soda (aappa soda) - 2 pinches
  • Food color - 1 pinch (optional)
Procedure:
  • Heat the oil in kadai 
  • Once the oil is hot, put the stove on Sim.
  • Mix besan flour rice flour, chilli powder,  Asafoetida, baking soda, salt
  • Add water little by little making the mix not too watery and not too thick
  • Cut the bread into different sizes that you would like
  • Add these slices to the batter and mix it well
  • Take out and fry it in the hot oil till it is cooked well
  • Serve hot with tomato ketchup or Coconut chutney

Vazhakkai Bhajji (plantain bhajji)


Ingredients:

  • Vazhakkai (plantain) -2
  • Chilli powder - 1/2 tspn
  • Oil - To Fry
  • Salt - As required
  • Asafoetida (perungayam) - 2 pinches
  • Besan flour (kadala maavu) -  3/4 cups
  • Rice Flour - 1/4 + 1 tbspn 
  • Water - Little
  • Baking soda (aappa soda) - 2 pinches
  • Food color - 1 pinch (optional)
Procedure:
  • Heat the oil in kadai 
  • Once the oil is hot, put the stove on Sim.
  • Mix besan flour rice flour, chilli powder,  Asafoetida, baking soda, salt
  • Add water little by little making the mix not too watery and not too thick
  • Peel the skin from plaintain
  • Slice the plaintains to thin pieces using a shredder/cutter length wise
  • Add these slices to the batter and mix it well
  • Take out and fry it in the hot oil till it is cooked well
  • Serve hot with Coconut chutney

Vazhakkai chips (Plantain Chips)


Ingredients:

  • Vazhakkai (plantain) - 2
  • Chilli powder - 1/2 tspn
  • Oil - To Fry
  • Salt - As required
Procedure:
  • Heat the oil in kadai
  • Peel plantain's skin .
  • Using the chips maker (shredder) make round chips
  • Add this to oil immediately (or directly slice the plantains to the oil)
  • Fry till the chips look crispy
  • Strain the oil, transfer it to a bowl
  • Now add the salt and chilli powder and mix it gently
  • Chips can be stored in a container for having it later.

VenPongal

2010-07-08



Ingredients:

  • Rice - 1 cup
  • Yellow Moong dal - 1 cup
  • Water -5 1/2 cup
  • Ghee - 4 tspn
  • Oil - 4 tspn
  • Grated Ginger - 1 tspn
  • Cumin seeds- 1/2 tspn 
  •  Peppercorns - 1 tspn
  • Broken Cashew - 2tspsn
  • Salt - as required
Procedure:
  • Heat the pressure cooker
  • Add the oil and 2 tpsn ghee to the cooker
  • Add cumin seeds, peppercorns, ginger and cashews
  • Fry until cashew turns light brown
  • Rinse the rice and moong dal and add it to the cooker
  • Mix it with the ingredients for a minute
  • Add 5 1/2 cups water (if you want the rice not to be watery, you can add less water)
  • Add salt and close the pressure cooker and cook 
  • Once cooked, add remaining ghee on top of it
  • Serve hot with sambhar, coconut chutney

Pattani Sundal (Thenga Manga pattani sundal)

2010-07-07


Ingredients:

  • Pattani - 1/3 cup
  • Onion - 1/4 cup
  • Red Chilly -1
  • Oil - 4 tspn
  • Coriander leaves - little
  • Sambar Masala - 1/2 tspn 
  • Salt - as required 
  • mustard seeds and urud dal - little 
  •  grated coconut - 3 tspn
  • Cut green mango - 3 - 4 tspn (optional)
Procedure:
  • Soak the pattani overnight (for around 8 hours)
  • Cook the pattani in the cooker for a whistle
  • Heat oil in the pan
  • Add mustard seeds and urud dal
  • Add the onion and red chillies.
  • Add the masala powders and salt
  • Fry till the onion is golden brown
  • Add the cooked pattani with only little water (do not add more water here)
  • Add the grated coconut and coriander leaves to garnish 
  • Mix and turn off the stove
  • Serve Hot with sambar rice,curd rice, venpongal or as a snack
Tip: You could add the cut mangoes towards the end while adding the coconut and coriander leaves

Muttai Poriyal


Ingredients:

  • Egg - 3
  • Onion - 1/4 cup
  • Green Chillies -2 (medium size)
  • Oil - 3 tspn
  • Coriander leaves - little
  • Sambar Masala - 1/2 tspn or chilli powder + coriander powder+ turmeric powder - 1/2 tspsn
  • ground pepper - 1/2 tspn
Procedure:
  • Heat oil in the pan
  • Add the onion and green chillies.
  • Add the masala powders and salt
  • Fry till the onion is golden brown
  • Break the egg and add it directly to the frying onion
  • Stir it and cook well till the eggs are cooked well
  • Add coriander leaves to garnish
  • Serve with Sambar rice, curd rice, chapatti

Nethili Karuvadu (kuchi Karvudu) kuzhambu

2010-07-05


Ingredients:

  • Kuchi Karuvadu - 3/4 cup
  • Onion - 1/2 cup
  • Green Chillies -2
  • Garlic Pods - 6 (optional)
  • Oil - 5 tspn
  • Tamarind - little
  • Sambar Masala - 1 tspn
Procedure:
  • Soak the karuvadu in water for 10 minutes
  • Heat oil in the pan
  • Add the onion and green chillies, garlic pods (optional)
  • Fry till the onion is golden brown
  • Add tamarind water and the karuvadu
  • Add the sambar masala and little salt
  • Add little water and boil it till it becomes thick and oil oozes out 
  • This goes well with Rice, dosa, chappati

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