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Thursday, February 25, 2010

VAZHAKKAI PODIMAS

This is an exclusive podimas done during Iyengar marriages.

INGREDIENTS:

Raw banana - 2
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Chenna dhal - 1/2 tsp.
Dry red chillies - 2

Grated ginger - 1/2 tsp.
Curry leaves - few
Coriander leaves - few
Lime - 1
Oil - 2 tsp.
Salt - as per taste


METHOD:

Half the bananas and boil it 3/4th ( for easier grating) in water, with skin alongwith a pinch of turmeric powder. Peel the skin and grate it.


In a kadai, heat oil, season with mustard seeds, urad dhal, chenna dhal, chillies, grated ginger and curry leaves.

Add the grated bananas and salt. Mix well. Sprinkle some water and cover with a lid. When done, switch off the stove and squeeze the juice of a lemon. Add chopped coriander leaves, mix well and serve hot.

Tuesday, February 23, 2010

BABY POTATO ROAST - TWO VARIATIONS

INGREDIENTS:

Baby potatoes - 1 kg.
Turmeric powder - 1/4 tsp.
Chilli powder - 1 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 2 tsp.
Salt - as per taste
Oil - 2 ladles

METHOD: VARIETY - 1 : WITH SKIN

Frying the baby potatoes with skin has a different taste.


Wash well and half the baby potatoes.

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 halved potatoes. Add salt and chilli powder as required. Fry till golden brown and serve.

METHOD: VARIETY - 2 : BOILED AND PEELED

Boil and peel the baby potatoes. Marinate the peeled potatoes with salt, chilli powder and turmeric powder for 15 minutes.

Heat oil in a kadai. Add mustard seeds and urad dhal. When urad dal turns golden brown, add the marinated potatoes. Fry till golden brown and serve.

Monday, February 22, 2010

RED CABBAGE STIR FRY


INGREDIENTS:

Red cabbage - ½ kg
Mustard seeds – ¼ tsp.
Urad dhal – 1 tsp.
Dry red chillies – 2
Grated coconut – ½ a cup
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, & dry red chillies.

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, saute for a while and serve hot.

SALAD - VERSION 2


INGREDIENTS:

Mixed vegetables - 2 cups
Extra virgin olive oil - 1 teaspoon
Omum water - 1 tsp.
Lemon juice - 1 tsp.
Salt - as per taste
White pepper powder - 1/2 tsp.
Chopped parsley - 1 tsp.
Coriander leaves - 1 tsp.
Deseeded green chilli -1



METHOD:

Shred the vegetables. Add all the other ingredients to it. Mix well and serve.

Friday, February 19, 2010

DRY ALOO SABZI


INGREDIENTS:

Potatoes - 1/2 kg.
Carrot - 1 (optional)
Onions - 2
Cumin seeds - 1 tsp.
Turmeric powder - 1 pinch
Coriander powder - 1 tsp.
Garam masala - 1 tsp.
Chilli powder - 1/2 tsp.
Salt - as per taste
Oil - 3 tablespoons

METHOD:

Boil potatoes, peel and slightly mash it. Cut carrot into fine pieces.

Heat oil in a pan, add cumin seeds. When they sizzle add onions and fry till translucent. Then add carrot and saute for a while. Add all the powders, boiled and mashed potatoes. Add salt as per taste. Mix well. Serve hot. This goes well with phulkas and rotis. This is a comfortable and easy side dish which can be packed while travelling.

Wednesday, February 17, 2010

VEGGIES DRY CURRY


INGREDIENTS:

Baby potatoes - 100 gms.
Shelled peas - 1/4 cup
Beans - 100 gms.
Carrot - 1
Tomato - 1
Onion - 1
Dry red chilly - 1
Cumin seeds - 1/2 tsp.
Turmeric powder - a pinch
Dhania powder - 1 tsp.
Chilli powder - 1/4 tsp.
Garam masala - 1/2 tsp.
Coriander leaves - few
Salt - as per taste
Oil - 2 tablespoons
Butter - 1 tablespoon

METHOD:

Cut all the vegetables to small cubes.

Heat oil and butter, add turmeric powder, cumin seeds and chopped onions. When translucent, add tomatoes and saute for a while . Now add the chopped veggies, saute in high flame, add salt, dhania powder and chilli powder. Sprinkle some water and cover with a lid. Stir in between. When done add the garam masala and finely chopped coriander leaves. Saute and mix well. Serve hot as a side dish for south indian thali, chappathis, pooris, naans, and kulchas.

Tuesday, February 16, 2010

RASMALAI & AWARDS


INGREDIENTS:

Readymade rasgullas - 12 pieces
Milk - 4 cups (or 3/4 litre)
1st quality saffron - few strands (This gives the desired colour)
Sugar - 8 teaspoons
Pistachios - few ( optional )

METHOD:

Squeeze the syrup from the rasgullas and keep aside.

Boil milk till it reduces to half. Drop in the squeezed rasgullas and give it a boil. Switch off the stove, add saffron strands and sugar. Mix well. Decorate with pistachios. Serve chilled. You can adjust the sugar levels and decorations as per your choice.
Courtesy: Sailaja ( with a slight change).
Now the awards from Sailaja , Nivedita and Anu.I pass it on to all the co-bloggers and friends.



Monday, February 15, 2010

LOBHIA MASALA


INGREDIENTS:

Black-eyed bean (Lobhia) - 1 cup

Tomato - 1

Onion - 1

Ginger - garlic paste - 1/2 tsp.

Cumin powder - 1/4 tsp.

Coriander powder - 1/2 tsp.

Pav bhaji masala - 1 tsp.

Chilli powder - 1/4 tsp.

Salt - as per taste

Oil - 2 tablespoon


METHOD:

Soak the bean overnight in water. Pressure cook for 3 whistles alongwith salt. Drain the water and keep aside.
Grind together tomato and onions to a fine paste. Heat oil in a kadai, add the ground paste and ginger garlic paste. Saute till oil leaves the sides. Now add all the powders and a little salt. Add the pressure cooked bean. Mix well. Add water to get the desired consistency. Allow it to boil. Garnish with coriander leaves. Serve hot with chappati, naan or poori. You can also serve it with hot rice.

Friday, February 12, 2010

PEPPERY RICE


INGREDIENTS:

Cooked Basmati rice - 3 cups
Pepper veggie curry - 2 cups
Ghee - 1 tsp.
Salt - 1/4 tsp.

METHOD:

Prepare pepper veggie curry as said here. Mix with rice, salt and ghee. Serve hot with tomato ketch-up.

Thursday, February 11, 2010

PUDINA PODI



INGREDIENTS:

Shadow dried mint leaves – 4 cups(tightly packed)

To dry roast:

Toor dhal - 1 cup 
Black pepper - 1 tablespoon
Dry red chillies - 3
Salt - to taste

METHOD:

Dry roast the given ingredients till golden brown. Add salt, dried mint leaves and dry grind in a mixie to a fine powder. Store in an air-tight container. Mix with hot rice, ghee and gingelly oil.


Wednesday, February 10, 2010

CHAT PHAT PEAS PULAO


INGREDIENTS:

Cooked Basmati rice - 3 cups
Shelled peas - 1 cup
Green chillies - 2
Big onion - 1
Tomato - 1
Turmeric powder - 1 pinch
Chilli powder - ¼ tsp.
Garam masala - 1 tsp.
Oil - 4 tsp.
Ghee - 1 tsp.
Salt - as per taste

METHOD:

Grind together onion, tomato and green chillies.

In a kadai, heat oil and ghee. Add the ground paste and saute till oil leaves the sides. Now add turmeric powder, peas, salt and chilli powder. Mix well. Sprinkle some water and cover with a lid. When done, add garam masala and saute for 1 minute.

Now, add the cooked rice and gently mix it without breaking the grains. Serve hot. Ideal for lunch box.

Tuesday, February 9, 2010

TRIPLE BEE AND AN AMRAKHAND

What's it? Triple bee ?!!! It's my Blog Baby's Birthday.

Turn on your headphones, put your speakers on full volume and tap your feet to the happy beats.

Dear baby,
Like a cheerful little tune, you add a beautiful rhythm to my life. Keep growing and rocking on your big day. HAPPY BIRTHDAY TO YOU!!!!!


glitter graphics

Shrikhand is a popular Gujarati cuisine made with thick yoghurt. This Amrakhand is a variation in it, by mixing mango pulp with shrikhand. Let us celebrate my blog birthday with Amrakhand.

INGREDIENTS:

Thick curd - 3 cups
Mango pulp - 1 1/2 cups
Powdered sugar - 1/2 cup
Saffron - few strands
Warm milk - 1 tsp.
Cardamom - 2

METHOD:

Tie & hang the curd in a clean muslin cloth till all the water drips from it.

Powder the cardamoms. Dissolve saffron in warm milk. Powder sugar.

When the water is completely dripped, the curds will become thick. Transfer it to a bowl. Add mango pulp and powdered sugar. Mix well. Add in saffron and cardamom powder . Churn well and serve chilled. You can garnish with any nuts of your choice.


Monday, February 8, 2010

PEPPER VEGGIE CURRY


This is an excellent dry curry side dish for phulkas, chappatis & pooris. Can also be served with hot rice as a side dish.

INGREDIENTS:

Mixed vegetables - 3 cups
Onion - 1
Garlic - 2 pods (optional)
Cumin seeds - 1/4 tsp.
Soya sauce - 1 tsp.
Green chilli sauce - a dash
Turmeric powder - a pinch
Pepper powder - 1 tsp.
Dhania powder - 1 tsp.
Jeera powder - 1/4 tsp.
Salt - as per taste
Oil - 2 tablespoons

METHOD:

Dice all the vegetables to cubes. Chop onions finely. Crush garlic.

Heat oil, ensure medium heat, add turmeric powder and cumin seeds. When the cumin seeds sizzle, add onions and crushed garlic. Fry till translucent. Add the cut vegetables and salt . Saute in a high flame. Simmer and sprinkle water and cover it with a lid. When half done take out the lid. Add all the powders. Saute well. When done, add soya sauce & chilli sauce. Mix well and saute in high flame for a while. Serve hot.

Thursday, February 4, 2010

FINGER CHIPS & A TWO-IN-ONE

This is a two-in-one recipe. Finger chips and a stir fry curry with that.

INGREDIENTS:
( For finger chips)

Potatoes - 1/2 kg.
Salt - as per taste

Pepper powder - 1 tsp.
Oil - 2 cups


METHOD:
Wash and peel potatoes. Cut into finger long pieces and immerse in a vessel of water. Dissolve salt in 4 tablespoons of water.


Take out a handful from water while frying and pat it dry using a clean towel. Heat oil, and deep fry the potatoes. Sprinkle little salt water while frying. Don't worry it will not burst. The salt spreads evenly when done like this. It will be like in the photo.

Take out when crispy and transfer it to a plate. Use kitchen tissue to remove excess oil.

Repeat with all the cut potatoes. Sprinkle pepper powder and serve hot.


INGREDIENTS:
( FOR THE STIR FRY)

Finger chips(plain) - 2 cups

Turmeric powder - 1/4 tsp.

Pepper powder - 1/2 tsp.
Oil - 1 tsp.

METHOD: Heat oil, add turmeric powder and pepper powder, saute for a second and add the finger chips Mix well and saute for a while. Serve hot. This goes well with south indian platter.

RIBBON PAKODA / OATU PAKODA

HOW TO MAKE RIBBON PAKODA, HOW TO MAKE OATU PAKODA
This was made by my mom. As it was very tasty & crispy, we finished it off. I suddenly remembered of posting it in the blog. But only one piece was there to take a snap.

INGREDIENTS:


Rice flour - 3 cups
Gram flour - 1 cup
Chilli powder - 1/2 tsp.
Butter - 100 gms.
Hing - 1/4 tsp.
Salt - as per taste
Oil - 3 cups

METHOD:

Mix all the ingredients without water (except oil). Take out a small portion, add little water and knead to form a medium soft dough.

Heat oil in a kadai. Make balls out of the dough, place it in a ribbon pakoda achu and press it firmly, in a circular motion, directly into the oil. Flip gently on both sides and take out when golden brown.
Ensure medium heat of oil. Proceed with the remaining mixture.

NOTE:  You can use the above ratio if making small quantities.

Tuesday, February 2, 2010

KOZHAMBU VADAAM / KUZHAMBU VADAAM

KOZHAMBU VADAAM, KUZHAMBU VADAAM,IYENGAR THALIGAI,HOW TO MAKE KUZHAMBU VADAAM
The pains in making vadam is worth the gains. Though summer in other parts of the country starts after a month, Coimbatore will be hot by February. Generally during the month of February, Coimbatoreans start making vadaams and vathals, as there will be wind and dust on March. I too have started it.

The photo is sun dried vadaam. This is to be fried in oil and added to vatha kozhambu or kootu which gives a special flavour to the dish.


INGREDIENTS:

(My mom's way of making it)

Karamani (Cow peas) - 1/2 kg.
Red chillies - 15
Salt
Hing

Curry leaves - a handful


METHOD:


Brush the karamani with oil and sundry it. Pound it
to half using a mixie . Discard the skin. Soak in water just for 10 minutes, drain completely, add red chillies, salt, hing and curry leaves and grind it to a thick coarse paste ( like aama vadai batter). Spread a plastic sheet on the terrace, pinch out small balls from of the batter, place it on the sheet and sundry for 4 or 5 days. Store it in an airtight container. How to use it? Scroll down to see the kootu. Click here for kootu & here for vadaakozhambhu.

POOSHANIKAI PULIKKOOTU


This is another tasty kootu made on Iyengar marriages and festivals.

INGREDIENTS:

Ash gourd (Pooshanikkai) - 1/2 kg.
Peas - 2 tablespoon
Kozhambu vadaam - 8
Toor dhal - 1/4 cup
Turmeric powder - 1/4 tsp.
Tamarind - lemon size
Salt - as per taste
Hing - a pinch
Oil - 1/2 ladle

To fry in oil and powder:

Gram dhal - 1 tsp.
Coriander seeds - 3 tsp.
Dry red chilli - 3
Scraped coconut - 1/4 cup

To season:

Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Coriander leaves - few
Curry leaves - few

METHOD:

Soak peas overnight and pressure cook.

Pressure cook toor dhal with turmeric powder , mash and keep aside.


Soak tamarind in water and squeeze out the pulp.

Wash and chop ash gourd into small pieces.

Heat oil in a kadai. Fry & powder coarsely the items given in "To fry in oil and powder". Keep aside.

In the same kadai, heat a tablespoon of oil and fry the kozhambu vadaam till golden brown. Keep aside.

Cook ash gourd in water
with salt, hing and turmeric powder. When half done, add the fried kozhambu vadaam, peas, & tamarind water. When cooked, add the mashed dhal. Let it boil till thick. Finally add the coarsely ground powder and give it a boil. Season with the items "To season".

This tastes great when mixed with rice + little ghee. Can also be had as a side dish for southindian meals.

Monday, February 1, 2010

RAW BANANA CHIPS

Vazhaikkai chips (raw banana) is invariably made on all Iyengar marriages and festivals. This is an excellent combo with Puliyodharai. It is so simple yet tasty.


INGREDIENTS:

Raw banana - 2
Oil - 2 cups
Chips cutter
Chilli powder - as per taste
Salt - as per taste

METHOD:

De-skin the bananas and put them in a vessel of water to prevent discolouration.

Heat oil. Pat the bananas dry, use the chips cutter and slice the bananas directly into the oil. Take out when crisp or when the sizzling sound stops. Transfer it to a bowl and sprinkle salt and chilli powder. Toss the vessel till it is mixed well. Salt and chilli powder can be used according to one's taste buds.