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Sunday, April 26, 2009

ALOO PARATHA

Paratha stuffed with Aloo and any side dish or curd will be really excellent.

INGREDIENTS:

Whole wheat atta - 2 cups
Salt
Ghee

For stuffing:

Potatoes - 5
Green chillies - 2

Coriander leaves chopped - handful

Omam (ajwain) - 1/2 tsp.
Salt

METHOD:

Knead atta with salt to
a medium soft dough.

The dough should be firm so that it will be easy while rolling it.Knead well for
5 more minutes. Cover it and keep it aside.

Boil potatoes, peel the
skin and mash it well without
any lumps. There should not be
any water in the potato.
Chop finely green
chillies and coriander leaves
and add it to the potatoes alongwith ajwain and salt. Mix well. Now your stuffing is ready.

Take small balls from the dough,
shape it to a cup and fill
it with potato stuffing.
Close from all the sides.
Dust with flour and roll it out gently.

(You can also roll to a small puri and fill it with the stuffing and close it from the sides).


Heat a tawa, place the paratha, allow to cook on one side and when the colour changes to light brown turn it to the other side.
Put some ghee on each side and flip it till done.


Serve hot with any side dish of your
choice or curd with chaat masala
or plain curd or tomato sauce.

VENDAKKAI VADAKKAL


INGREDIENTS:


Ladiesfinger - ½ kg

Mustard seeds – ¼ tsp.

Urad dhal – 1 tsp.

Chilli powder – ½ tsp.

Turmeric powder

Oil

Salt


METHOD:


Cut the ladiesfinger.


In a non-stick pan, heat oil, add mustard seeds. After they splutter add urad dal, and a pinch of turmeric powder.


When urad dal turns golden brown, add the ladiesfinger.


Add salt and chilli powder as required, mix well and cover with a lid for a few minutes till the colour changes slightly.


Take out the lid and do not cover after this. Stir occasionally.


Fry in low heat till it does’nt stick to each other. Serve hot.

Saturday, April 25, 2009

CABBAGE KARAMUDHU


INGREDIENTS:

Cabbage - ½ kg
Mustard seeds – ¼ tsp.
Urad dhal – 1 tsp.
Dry red chillies – 2
Turmeric powder
Grated coconut – ½ a cup
Curry leaves – few
Oil
Salt

METHOD:

Shred the cabbage finely. Cabbage when shredded gives a different taste and nice aroma.

In a kadai, heat oil, add mustard seeds. After they splutter add urad dal, a pinch of turmeric powder, dry red chillies and curry leaves.

When urad dal turns golden brown, add the shredded cabbage.
Add salt as required, sprinkle some water and cover with a lid.

After it is cooked, add grated coconut, stir for a while mix well and serve hot.

POTATO FRY

Here is another potato karamudhu which children and even elders love.



Boil the potatoes, peel the skin and cut into big cubes.


In a kadai, heat oil, add mustard seeds. After they splutter add urad dal, and a pinch of turmeric powder.


When urad dal turns golden brown, add the potatoes.


Add salt and chilli powder as required.


Fry till golden brown and serve.

PARUPPU PODI


INGREDIENTS:


Toor dhal - ½ kg

Black pepper - 25 gms

Dry red chillies - 10-15

Salt (as per taste)


METHOD:


Dry roast all ingredients till golden brown. Add salt and dry grind in a mixie to a fine powder. Store in an air-tight container.

Friday, April 24, 2009

LASSI

LASSI is a curd based drink. It has a cooling effect on the stomach. Just like Neer Mor, it is ideal for summer.


INGREDIENTS:


Chilled thick curd - 4 cups

Sugar - ½ cup

Water – ½ cup


METHOD:


Blend all the above ingredients in a mixie for a minute. Pour into glasses and serve chilled.


VARIATIONS:


1. ROSE LASSI : Add a teaspoon of rosewater while blending and decorate with saffron.


2. JEERA LASSI : Add salt and cumin powder (slightly roasted) while blending. Do not use sugar for jeera lassi. Squeeze a lime and mix well. Decorate with mint leaves.

Thursday, April 23, 2009

RASAM POWDER


SATTUMUDHU PODI (RASAM POWDER)

INGREDIENTS:

Turmeric powder - 1 teaspoon
Coriander seeds - 3 cups
Toor dal - 1 cup
Dry red chillies - 1 cup
Pepper - 3/4 cup
Cumin seeds - 1 cup

METHOD:

Keep all ingredients in hot sun and dry grind (in a mixie) to a coarse powder. Store in an air-tight container.

SAMBHAR POWDER


KOZHAMBU MOLAGA PODI (SAMBHAR POWDER)

INGREDIENTS:

Virali turmeric - 50 gm
Coriander seeds - 3/4 kg.
Toor dal - 1/4 kg.
Gram dhal - 1/4 kg.
Round dry red chillies - 1/2 kg. (without stalk)
Pepper - 100 gm
Methi seeds - 50 gm
Cumin seeds - 100 gm
Mustard seeds - 50 gm
Khus Khus (poppy seeds) - 100 gm

METHOD:

Keep all ingredients in hot sun and dry grind (in a flour mill or mixie) to a fine powder.
Store in an air-tight container.

Note: For smaller quantity, the above ratio can be followed and can be powdered in a mixie.

Saturday, April 11, 2009

IYENGAR PULIYODHARAI

How to make Iyengar puliyodharai, Puliyogare, How to make pulikkachal
Puliyodharai in Tamil / Puliyogare in Kannada is the most preferred tangy 'prasadam' in Perumal temples which sets the tastebuds tingling. This rice recipe is synonymous with Iyengars and Iyengar cuisine. It is a unique rice preparation mixed with tamarind pulp and specific spices.

INGREDIENTS FOR PULIYODHARAI:

Cooked rice
Pulikkachal
Puliyodharai podi called as Mael podi

HOW TO MAKE PULIKKACHAL?
Ingredients for Pulikkachal:

How to make Iyengar puliyodharai, Puliyogare, How to make pulikkachal
Tamarind - tennis ball size
Mustard seeds - 1/2 tsp.
Dry red chillies - 10 -15
Methi seeds - ½ tsp
Curry leaves - few
Hing - 1 tsp
Turmeric powder - 1 tsp.
Gingelly oil - 1/2 cup
Salt - as needed (preferably crystal sea salt - kal uppu)

HOW TO MAKE PULIYODHARAI PODI?

Ingredients for Mel podi (puliyodharai podi):
Pepper - 
1 tsp
Dry red chillies - 4 to 5
Coriander seeds - 4 tablespoons
Methi seeds - ¼ tsp.
Oil - ½ spoon

TEMPERINGS WHILE MIXING:

To temper in gingelly oil:
Urad dhal
Chenna dal
Groundnuts
Dry red chillies
Curry leaves

METHOD:

Soak tamarind in lukewarm water, extract pulp and keep aside.

In a kadai, dry roast methi seeds, keep aside. In the same pan, heat oil and add pepper, red chillies, coriander seeds, fry until golden brown and powder it alongwith methi seeds in a mixie. This is the mel podi.

In a heavy bottomed pan, heat gingelly oil, add the ingredients mentioned in "for pulikkachal", one by one, except the tamarind pulp. When they turn golden brown, add the tamarind pulp and stir frequently until it becomes like a paste . This is pulikkachal. This can be stored for more than 2 to 3 months if prepared perfect. You can also store this in refrigerator.

HOW TO MAKE PULIYODHARAI?

Cook rice in such a way that the grains are separate and not sticky. In Tamil, we say it as 'killu padham'. Spread the cooked rice in a plate, add fresh gingelly oil and allow it to cool. When cool, add pulikkachal, temperings and the mel podi to the cooked rice, according to requirement, Mix gently without breaking the grains. Iyengar special puliyodharai is ready.

NOTE:
Mel podi can be made more and stored in an air-tight container.
Raw rice (pachcharisi) should be used. The cooked rice should not be mushy. The grains should be separate without sticking.

LEMON RICE

LEMON RICE


INGREDIENTS:


Cooked rice- 2 cups

Mustard seeds – ¼ tsp.

Urad dal – ½ tsp.

Chenna dal – ½ tsp.

Groundnuts – 1 tsp.

Turmeric powder -1/4 tsp.

Hing – a pinch

Dry red chillies – 2 curry leaves – few

Coriander leaves – few

Lime – 1

Salt
Oil


METHOD:


In a kadai, heat oil, add mustard seeds. When they splutter add urad dal, chenna dal, dry chillies, groundnuts, curry leaves, turmeric powder and hing. When golden brown off the stove and add cooked rice, and salt. Squeeze the juice of a lemon and gently turn it around and mix well without breaking the rice grains. Garnish with coriander leaves and serve.



VEGETABLE PULAO

VEGETABLE PULAO


















INGREDIENTS:

Basmati rice – 1 cup

Water – 2 cups

Beans, carrot, and shelled peas – 1 cup

Big onion – 1

Ginger – 1 small piece

Garlic – 2 pods

Green chillies - 2

Cinnamon stick – 1

Clove – 2

Cardamom – 1

Garam masala - 1 tsp

Oil

Salt


METHOD:


Soak basmati rice in water for half an hour.


Wash and cut the vegetables into cubes.


Coarsely grind onion, green chillies, ginger and garlic.


Heat oil in a pressure pan, add the spices, and then the ground paste and fry till the oil leaves the sides. Add the vegetables, salt and sauté for two more minutes. Pour in the water and when it starts boiling add the drained rice and garam masala and mix well.

Pressure cook for 3 whistles.


Garnish with coriander leaves and serve with onion raitha or any raitha of your choice.


For raitha:


Cut onions finely, add salt and thick curds. Garnish with coriander.

MIXED VEGETABLE RICE

INGREDIENTS:


Cooked rice – 2 cups

Beans, carrot, potato, peas – 1 cup (cut into cubes)

Big onion - 1

Turmeric powder – 1 pinch

Chilli powder – ¼ tsp.

Garam masala 1 tsp.

Oil

Salt


METHOD:


Cut onions finely. Wash and cut the vegetables into cubes.


In a kadai, heat oil. Add onions and fry till transparent. Now add turmeric powder and vegetables , sprinkle some water and cover with a lid till it is cooked. Add salt and chilli powder mix well and sauté for sometime. Add garam masala and stir it.


Now, add the cooked rice and mix well. Garnish with coriander leaves.

Sunday, April 5, 2009

BEANS PARUPPUSILI / PARUPPU USILI



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Paruppusili(Paruppu usili) is a different kind of karamudhu and is very tasty.
Ingredients:
Fresh Beans - ¼ kg. (cut very finely)
Mustard seeds - ¼ tsp
Urad dal – ½ tsp
Curry leaves
Oil
To coarsely grind:
Toor dal - 1 cup
Dry red chillies – 2
salt
METHOD:

Soak toor dal and red chillies in water for ½ an hour drain and grind coarsely with salt without adding much water. Steam it and keep aside.
Boil beans with salt and turmeric powder, drain it and squeeze out the excess water.
Heat oil in a non- stick pan, temper with mustard seeds , urad dal and curry leaves. Add the ground paste and stir fry till golden brown. Add the boiled beans mix well andsaute for 3 more minutes.
Paruppusili is ready to serve.

POTATO KARAMUDHU


Cut the potatoes into small pieces.

In a kadai, heat oil, add mustard seeds. After they splutter add urad dal, and a pinch of turmeric powder.

When urad dal turns golden brown, add the diced potatoes.

Add salt and chilli powder as required.

Fry till golden brown and serve.


RICE


RICE

Raw rice – I cup
Water – 3 cups

Use a pressure cooker, or rice cooker or boil water in a utensil using excess water and drain the water after the rice is cooked.