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Vendakkai Mor Thalippu (Lady's finger in curd based gravy)

Food


Ingredients

Ingredients:
Ladyfingers - 200 gm.
Curd - 500 gm. 
Turmeric powder - 1/2 tsp (2 gm)
Oil - 50 ml.
Mustard seeds - 1/2 tsp (2 gm)
Fenugreek seeds - 1/4 tsp (1 gm)
Red chillies - 4 whole
Curry leaves - 2 sprigs
Onions - 2 (100 gm.)
Green chillies - 2 slit lengthways 
Salt to taste.
Coconut oil - 1 tbs. (15 ml).

Method:

Cut ladyfingers into 1.5 cm. long pieces. Whip curd with turmeric powder and keep aside. Heat oil and season with mustard seeds, fenugreek seeds, red chillies and curry leaves. When the mustard seeds crackle, add sliced onion and slit green chillies. Saute well. Add the ladyfingers and fry well. Finally add the whipped curd, salt to taste and simmer on low heat. Serve hot, laced with coconut oil. 

Serves: Four

Keerai Kootu

Food


Ingredients 

Moong Daal - 1/2 cup
Spinach - 340 gm.
Cumin seeds (jeera) - 3 teaspoons
Grated coconut - 6 teaspoons
Pepper - 1 teaspoon
Green chillies - 4 (or less)

For Seasoning : 

Red chillies - 2 
Mustard - 1 teaspoon
Cooking oil - 1 teaspoon
Salt & Asafoetida as required

Method:

Boil moong dal and spinach in the cooker and allow 2 whistles. (can be put in the same vessel) Grind the green chillies, pepper, coconut gratings, cumin seeds. In a wide-mouthed vessel (kadai) pour 2 tsps of cooking oil and season with mustard and red chillies. Now add the cooked dal - spinach mixture and put salt and the ground paste. Let it cook for five minutes, stirring in regular intervals. Now add a pinch of asafoetida. 

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Kathirikkai Gothsu

Food


Ingredients
 

Brinjal (Egg plant) - small/med. 4 nos. (Finely chopped)
Toor dal - 1/2 cup
Moong dal/Pasi-pachai paruppu - 1/4 cup
Onions - 2 med. (Finely chopped)
Tomatoes - 1 med. (Finely chopped)
Tamarind water - 1/1 cups
Salt to taste

Powder the following:
Red whole chillies - 5 nos.
Coriander seeds - 2 tbsp.
Channa dal - 1 tbsp.
Urad dal - 1 tbsp.
Cumin seeds - 2 tsps.
Fry in medium heat and grind coarsely. (Like sooji/rava) 

Method: 

In a pressure pan mix everything except tamarind and salt with 3 cups of water and pressure cook. Let it cool down in the pan. Then keep the pan uncovered and add salt & mash until everything mixes well. Add some water if it is too thick. Bring the pan to heat and add the ground powder and tamarind water. Stir continuously. Allow it to boil and then simmer down. In a separate pan heat 3 tsps. of oil, add the mustard seeds, cumin seeds, urad dal (1 tsp. each), 2 red chillies crushed, and curry leaves. Add the seasoning onto the mixture in the pan. 

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Ladiesfinger Masala

Food


Ingredients:

Ladiesfinger (bindi): 250 gms
Hung curd :1/2 cup
Onion :1 chopped fine
Tomato :1 small diced
Chilli pd:1 tsp
Dhaniya pd :1 tsp
Jeera pd: 1/2 tsp
Salt to taste
Oil as required

Method: Cut bindi into two pieces. Beat hung curd. Heat oil add sliced onion. Fry for a minute add chopped tomato. After three minutes add the dry ingredients. Sprinle water to prevent the masala from sticking. Add the bindi pieces. Fry and add hung curd and again stir. Add salt,1/2 cup water and simmer until done. Add dhaniya patta and serve hot with rotis.

Hung curd: Take two cups setcurd and hang it in amuslin cloth till all water drains off. Then remove from the cloth and use as needed. 

Kadai Paneer

Food


Paneer has become the most opted and wanted food item. So here is a simple recipe that can be easily made at home in a few minutes.

Ingredients: (Serves two)

Paneer - 200 gms.
Onion - 1 no. (medium sized)
Tomato Puree - 2 tbsp.
Coconut Grated - 5 tbsp.
Cashew Nuts - 10 nos.
Chilli Powder to taste
Salt to taste
Butter - 4 tbsp.

Procedure

Cut the paneer into one-inch cubes. Soak the cashew nuts for about 15 minutes time and grind it to a smooth paste. Grind the grated coconut fine and set it aside. Chop the onions finely and add two tablespoons of butter in a kadai and fry the paneer pieces till light brown. Add the remaining butter and fry the chopped onions till golden brown. Put together the cashew nut and coconut paste, add it with the onions and fry for a while. Next add the chilli powder, salt and tomato puree. Fry all the ingredients for about five minutes time, add some water and bring it to a boil. Add the paneer pieces and let it cook on a slow flame. Serve hot with chappatis.

Malai Koftha

Food


Ingredients
 

Boiled potatoes - 2 nos. 
Paneer - 75 gm. 
Chopped green chillies - 1 tsp. 
Raisins - 25 gm. 
Corn flour - cup 
Oil for deep frying 
Salt as per taste 

For gravy:
Boiled onion paste - 1 cup 
Green chilli (chopped) - tsp. 
Garlic paste - 1 tbsp. 
Ginger paste - 1 tbsp. 
Milk powder - cup 
Fresh cream - cup 
Turmeric powder - 1 tsp. 
Coriander powder - 1 tsp. 
Garam masala powder - 1 tsp. 
Tomato puree - cup 
Red chilli powder - 1 tsp. 
Oil - 2 tbsp. 
Salt to taste 

 

Method:

Peel and grate the boiled potatoes and paneer. Add chopped green chillies, corn flour and salt. Mix well.

Divide the quantity into 16 equal sized balls. Stuff raisins into them. Deep fry in hot oil until slightly coloured. Keep aside.

Heat oil in a kadai. Add the boiled onion paste and cook for 5 minutes.

Add ginger and garlic paste, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato puree and red chilli powder and cook on a medium heat for 8-10 minutes. Add the garam masala powder.

Dissolve the milk powder in 1 cups of water and add to the gravy. Bring it to a boil and simmer for 5 minutes on low heat. Garnish with fresh cream.

Put the koftas in a serving dish and pour hot gravy on top of them. 

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Vegetable Makhanwala

Food

Ingredients

100 gms beans
4 fried potatoes cut into cubes
Cauliflower cut into flowerettes
2 medium sized onions
2 carrots cut into small long strips
1 cup fresh cream
100 gms peas
2 tbsp. cornflour
1 cup milk
4 tbsp. tomato sauce
2 tbsp. butter
tsp. chilly powder

Method

Cut the other vegetables into long strips. Deep-fry the potatoes and boil the vegetables. Mix the fresh cream, corn-flour, milk and tomato sauce. Put the butter in a vessel and fry the sliced onions until they become transparent. Add the vegetables prepared sauce, salt and chilly powder and cook on a slow flame for 10 minutes.

Shahi Paneer

Food


Ingredients

3 tablespoons cooking oil
1 onion, finely chopped
1 1/2 piece of ginger, grated or ground
Green chillies to taste, deseeded and sliced
A pinch of turmeric
2 tablespoons fresh coriander, chopped
2 large tomatoes, pureed or blanched and chopped
1 tablespoon tomato sauce
Salt to taste
1/2 teaspoon black pepper
1 cup cream, lightly beaten
400 gms paneer (cottage cheese), cubed
1/2 teaspoon garam masala

Method

Heat the oil, add the onions and fry till they become soft. Add the ginger and chillies, and fry a few minutes, stirring and adding a little water if needed. Add the turmeric, coriander and tomatoes and fry till the fat seperates. Add the sauce, salt and pepper and keep on the fire another few seconds. Just before serving, add the cream. Heat through gently but do not boil the mixture or it will become ghee. Add the paneer. Serve hot, garnished with garam masala.

Vegetable Soup

Food


Ingredients 

1 large carrot 
4 French beans 
cabbage
1 stalk celery
1 leek
1 medium onion
1 bay leaf
5 peppercorns
2 garlic cloves
1 tbs. of oil
11/2 tsp. Worcestershire sauce
11/2 tsp. of salt
8 cups of water

Method:

Wash all the vegetables thoroughly. Peel and cut the carrot and French beans. Preserve carrot peels. Chop onion and cabbage into 1 cm. cubes. Slice the garlic.

Boil carrot and beans in extra water for 10 minutes. Strain and keep aside.

In a soup pot, heat oil. Add the chopped onion, garlic, bay leaf, peppercorns, leek, chopped celery and carrot peels and fry for three minutes.

Add water and bring to a boil. Cook uncovered on medium flame for 10 minutes.

Strain the stock into a fresh pot. Add cabbage, boiled carrot and beans. Stir the mixture. Add salt and Worcestershire sauce. Bring to a boil and serve hot

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Tomato Soup

Food

Ingredients

Tomatoes (red and ripe) - 1 kg
Carrot (small) - 1
Bay leaf - 1
Peppercorns - 4
Stalk celery - 1
Cream - 4 tbs.
Sugar - 3 tsp.
Bread slices (old) - 4 
Oil - 1 cup
Salt - 1 1/tsp.
Pepper - 1/tsp.
Water - 3 cups.

Method  
Wash tomatoes well. Cut into quarters. Chop carrot and celery.
Cook tomatoes in water for 20 minutes uncovered on high flame. Add carrot, celery, bay leaf and peppercorns. Cook for 10 more minutes. Remove from flame.

Pass mixture through a sieve. Press down with a spoon so that all the puree passes through the sieve.
Cut bread slices into 1 cm. cubes. Heat oil in a kadai and fry bread cubes for 3 minutes until golden brown. Remove and keep aside for garnish.
Place tomato puree in a saucepan. Add sugar and salt and bring to a boil. Remove. Garnish with cream and bread croutons.

Serves - 4

Pongal Recipes

Food

Ven Pongal

Ingredients:

1 cup rice
1 cup moong dal
6 cups water
3 Green Chillies
inch Ginger
2 tsp. Ghee
1 tsp. Whole black pepper.
1 tsp. Cumin seeds
Turmeric powder - a pinch
10 - 15 Cashew nuts
Curry leaves

Method:

Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.


Sakkarai Pongal

Ingredients:

Rice, Moongdal, Gram Dal, Water, Jaggery, Cashew nuts, Raisins, Coconut (grated), Ghee.

Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving


Kozhukattai

Food


Kozhukattai, (Mothagam in Sanskrit) is the most favorite dish of Lord Ganesha. Ganesha is referred to as Mothagapriyan, denoting his liking for this sweet.

Traditionally Kozhukattais are the principal sweet prepared during Vinayaka Chathurthi festival.

My daughter who tasted it once said, "Mum, it is sooooo delicious, no wonder it is Ganesha's favorite. Can't we have it often?"

Here I have given the recipe for the mouth watering Kozhukattai... There are four varieties of Kozhukattai. The sweet Kozhukattai filled with coconut and jaggery is the most favoured and popular.

Let's make the sweet Kozhukattai now:

Ingredients

To make about 40 Kozhukattais, take:

  • Rice Flour: 1 measure in a 200ml cup
  • Coconut: One coconut
  • Jaggery: 200 gms.

    Kozhukattai consists of an outer cover and an inner filling (something like samosas).

    First for the outer cover:

    1. Wash and soak raw rice for an hour.
    2. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself.
    3. Grind the raw rice to a smooth flour.
    4. For 1 measure of rice flour take 2 measures of water. Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil.
    5. Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form.
    6. When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.

    Alternatively...

    1. 1. Soak raw rice for 2 hrs. Grind the rice into a smooth consistency, with water in a mixer grinder like a dosa batter.
    2. Boil this batter adding a pinch of salt, stirring continously to make a smooth thick batter.

    Now for the filling...

    1. Grate fresh coconut.
    2. Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly. (This is optional).
    3. For one measure of grated coconut you need one measure of powdered jaggery.
    4. Add a little water to the powdered jaggery and keep on low fire and stir for some time. When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time. Then remove from fire and add powdered cardamoms to this.

    Now for the making of Kozhukattai cups...

    1. Smear your hands with a little seasame oil. Smoothen the prepared rice flour batter with your hands.
    2. Make small balls (the size of a lemon).
    3. Make cups out of these balls which is an art! If you can't get it, forget Kozhukattai!

    Filling the cups...

    1. Fill these cups with the prepared coconut-jaggery filling.
    2. Put these filled up cups on an idli-plate and pressure cook them.

    Now the delecious Kozhukattais are ready to eat!

Pal Payasam 

Food


 Ingredients
 

1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Method:

Cook the rice. Add the milk, condensed milk and sugar to rice. Mix well. Let it boil till the payasam thickens. Add the cardamom powder and raisins. Stir the payasam. Serve hot or cold. 

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Vegetable rolls

Food


Ingredients 

For the stuffing:

Carrot - 3 nos. (cut into small cubes)
Beet root - 1(cut into small cubes)
Potato - 2 (cut into small cubes)
Onion - 2 (chopped)
Green chillies - 5 (chopped)
Soya sauce - a little
Aginomoto - a pinch
Ginger and garlic paste - 1 tsp.
Salt as required
Oil as required

For the dough:

Maida - 2 cups
Rice flour - 2 tsp
Oil and salt as required

Method:

Knead the dough using all the ingredients and keep it aside for 1/2 hour in a thick bottomed pan. Heat the oil, put the chopped onions and green chillies. Fry for 1 minute, then add the cubed vegetables and ginger - garlic paste, soya sauce, aginomoto and salt. Cook for three minutes. Let it cool. Now roll the dough like a thin chapathi. In the middle of the chapathi place the vegetable stuff and roll it. Paste it with little water. Now fry it in oil till it turns golden brown. Serve hot with tomato ketch-up.

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Murukku

Food


Ingredients:
 

Raw rice - 4 cups
White gram - half cup
White sesame seeds - 25 gm.
Cumin seeds - 25 gm.
Asafetida powder - 2 tablespoons
Butter - 100 gm.
Salt to taste
Oil for frying

Method: 

Wash and clean the rice well. Let it dry for sometime and once it has dried completely, powder it nicely. Fry the gram, powder it and keep it aside. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafetida powder, butter and salt together, without adding water. Take a little of this mixture, add water to it to get a dough like consistency. Now take this dough and twist it into circular shapes of the murukku (chakkli).

Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready. Drop in the murukku gently into the hot oil and fry till golden brown. Keep flipping the sides till the murukku is done. 
Store in an air-tight container. 

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Vegetable Vadai

Food


Ingredients

Toor Dal - 1 cup
Channa Dal - 1 cup
Urad Dal - 1 cup
Mixed Vegetables - 400 gms. (includes carrot, beans, potato, cabbage, onions.)
Green Chillies - 5 nos.
Red Chillies - 5 nos.
Salt to taste
Oil for deep-frying.

Procedure

Mix the dals together and soak in water for about 45 minutes. Finely chop all the vegetables and set them aside. Grind the chillies to a smooth paste and then add the soaked dals and grind them smoothly. Finally add salt and grind them together well. Add all the finely chopped vegetables to the ground dals and mix them well. Heat oil in a heavy kadai. Take small portions of this mix, make small balls, flatten them into round shaped vadas and deep-fry them in oil. Serve hot with coconut chutney.

Vegetable Cutlet

Food


Ingredients 
  • Potato -1/2 kg - (Boiled, peeled and mashed)
  • Cabbage -1/2 cup shredded
  • Carrot - cup shredded.
  • Onion - 2 big, thinly sliced.
  • Green peas - cup - cooked
  • Green chillies - 2 thinly sliced.
  • Salt to taste
  • Turmeric powder
  • Pepper powder
  • Paneer/Cheese (shredded) - cup
  • Curry powder/Garam Masala powder
  • Bread crumbs
  • Coriander leaves - 3 chopped
  • Bread slices - 6 
  • Oil to cook.

Method

Heat oil in a kadai and season with mustard seeds. Saute very lightly onions and green chillies. Add shredded cabbage, cooked peas and carrots. Add salt and pepper and the mashed potatoes Add curry powder and remove from fire. Add shredded paneer or shredded cheese. Mix and make a firm mixture. Make balls out of the mixture. Flatten with hand. Beat bread slices in a mixer grinder with cup water, little salt and pepper. Dip the vegetable cutlet into this batter. Roll in breadcrumbs and keep in the fridge for an hour. Heat oil in a kadai and fry till golden brown. Serve with tomato ketchup.

Milagu Vadai

Food


Ingredients

Urad dal - 1 cup
Whole Pepper - 1 tsp.
Asafoetida - a small piece
Salt to taste
Oil For deep-frying

Procedure

Clean the urad dal well and soak it in water for about 30 minutes. Take about two-tablespoons of whole urad dal and keep them aside. Grind the remaining dal to a smooth and firm paste by adding water little by little, whenever necessary. Add salt to the ground paste. Crush the whole pepper. Do not make them to a fine powder. Add the crushed pepper to the ground paste and mix all the ingredients thoroughly well. Next add the whole urad dal which was set aside to the paste and mix them all well. Heat oil in a kadai. Take a small clean plastic paper. Take small portions of this ground paste and place it on the plastic sheet. Flatten this with wet fingers till they become very thin. Take these out of the plastic sheet carefully and deep-fry them till it becomes golden brown and crisp.