Tuesday 9 September 2008

Coconut Rice

Ingredients:
1.Coconut - 1 cup
2Coconut oil- 4 tsp
3.Mustard - 2 tsp
4.Channa dal- 2 tsp
5.Urud dal 11/2 tsp
6 Red chili -3
7.Green chili - 3
8.Hings
9.Salt
10.Rice
11. Curry leaves.

Procedure;
1. Put the cooked rice in the plate and leave to get cool.
2.fry the coconut without oil lightly golden colour.
3.fry the mustard channa dal ,urud dal,hings,green chili and red chili with coconut oil untilits become golden colour and add the curry leaves in kadai.
4.Put those contest into the rice and the coconut.
5.Add the salt and mix it well.

Tips;
When you fry the coconut make sure the steam is medium.

Lemon Rice

Ingredients:
1.Lemon- 1
2.Mustard- 1 1/2 tsp
3.Red chili -3
4.Green chili
5.Turmeric powder - 11/2 tsp
6Hings
7.Curry leaves
8.Vendhayam- 1 tsp
10.Urud dal- 1 tsp
11.Channa dal 1 tsp
12. Rice - 1/4 kg
13.Salt
14.Oil - 4 tsp
Procedure:
1.Fry the mustard, red chili ,channa dal, urud dal and hings in kadai
2.Add the green chili( cut it small) and curry leaves.
3.Fry the vendhayam separately without oil in kadai and grind it like powder.
4.Cut the lemon and gets the juice add the salt.
5. Put the cooked rice into the plate and leave it cool.The rice should be like fried rice (not like pongal).
6.Put the above contest (which you fried) into the rice.
7.Add the lemon juice and vendhayam powder.

Tips:
You can add dhaniya with vendhayam that taste like puliyodharai.You can add the salt with juice or rice.

Sunday 7 September 2008

kara kozhukattai

Ingredients:
1.Rice flour- 2 cup
2.Mustard- 1 tap
3.Urud dal -1 cup
4.Ginger - little
5.Coconut -1
6.Green chili -4
7.Hings
8.Salt

Procedure:
Method for outer:

1.Use the sweet kozhukattai outer method( which i mention in my site)

Method for inner:
1.Soak the urud dal in water 30 minutes .
2.Filter the water and add the green chili,salt,coconut, ginger and grind it but not smoothie use little water.
3.Boil that in cooker and when its get cool make it loose(uthurrakkavum)
3.Fry the mustard in kadai put that into those contest.

Method for kozhukattai:
1.Take the rice flour dough small amount.Shape it like a cup.
2.Put the kara pooranam into the cup and make it like modhakam.
3.Steam in a cooker without weight for 5 minutes (use the idly stand for steam).
4.Leave to get cool.

puliyodharai

Puliyodharai is very tasty rice.You can make this rice for kaanum pongal ,tour or in your office lunch.Aviyal is the best combination of puliyodharai.
Ingredients;
1.Channa dal
2.Urud dal
3.Tamarind
4.Turmeric
5.Hings
6.Red chili
7.curry leaves
8. Salt
9.Dhaniya
10.Mustard
11.Vendhayam
12.Gingelly oil
13.cashew
14.peanuts

procedure;
For pulikachal:
1.Soak the tamarind 1/2 kg in hot water with salt and leave it 30 minutes after melt the tamarind and filter it.
2.put the oil in kadai and the mustard 2 tsp , red chili 4 ,channa dal 3 tsp and urud dal 3 tsp fry until its
become golden colour.
3.add the hing, curry leaves and pulikaraisal( the tamarind water) into that contest.
4. boil it until its get thicker.
5.Add the puliyodharai podi( which you grind the red chilli, dhaniya, vendhayam keep 3 or 4 tsp powder you should add that later in rice)into that and boil it.

Podi for puliyodharai;
1.red chilli -7
2.Dhaniya-4 tsp
3.Vendhayam- 1tsp

1. fry those contest with oil until its become golden colour.
2.Grind it like powder.


Method for puliyodharai;
1.put the cook rice1/2 kg in a plate and allow to get cool.(the cooked rice should varaivaraiyaga irukkanam).
2.Put the oil in kadai add tha mustard,red chilli 2,channa dal 2 tsp and urud dal 2 tsp and fry it.
3.add the curry leaves and hings.
4.put those contest into that in rice.
5.mix the pulikachal and puliyodharai powder3 tsp into that rice.
6. fry the cashew and peanuts and add that in rice.

Tips:
You can store the pulikachal in a bottle and it comes more than 10 days.

Saturday 6 September 2008

Karimathu Powder

Ingredients;
1.Channa dal - 4 tsp
2.Urud dal - 4 tsp
3.Hings
4.Dhaniya- 3 tsp
5.Red Chilli - 7

Procedure;
1.
Fry those contests with oil until its become golden colour.
2.
Grind it but not smooth.

Tips;

when you cook brinjal vegetables or vaazhuai kaai you can put this powder.Its
get more taste.

Rasam Powder

Ingredients;
1.Pepper - 200 gram
2Toor dal -150 gram
3.Channa dal - 100 gram
4.Coriander seeds - 350 gram
5.Cumin seeds - 50 gram
6.Red chilli - 15

Procedure;
1.Mix those contests put that in under the sunshine or fry without oil in kadai until its get hot.
2.Grind those in mixer or flour machine.

Tips:
You can add the turmeric powder or turmeric but its not well in long days.

Sambar Powder

Ingredients;
1.Red Chilli - 1/4 kg
2.coriander seeds(dhaniya)- 1/2kg
3.Toor dal - 200 gram
4.Channa dal - 200 gram
5.Vendhayam (fenugreek)- 25 gram
6.pepper- 50 gram

Procedure;
1.
Mix those contests put in under the sunshine or fry without oil in the kadai.
2.Grind like powder(use mixer or flour machine)

Tips:
If you use the flour machine you should check the machine anybody grind with sombu because that smell its mix yours powder also.

Thursday 4 September 2008

Uppu Seedai

Seedai is the main bakshanam in krishna jayanthi.

Ingredients:

1. Rice flour - 1/2 kg
2. Urud dal - 25 gram
3.White sesame seeds - 4 tsp
4.Butter- 50 gram
5. Salt
6.Hings
7.Oil.

Procedure;

1.Fry urud dal without oil until its get golden colour.
2.Grind it until its get flour.
3.Mix that powder into the rice flour.
4.Add salt, hings,butter and white sesame seeds and make it soft dough using with water.
5.Cover and leave it 7 minutes.
6.Make a small ball and leave it dry on white cloth.
7.Heat the oil in the kadai fry the seedai until its gold colour.
8.Make sure the steam its medium stir well while fry.

Sweet Kozhukattai

Ingredients;

1.Jaggery - 1 1/2 cup
2.Rice flour - 3 cup
3. Cardamom powder - 1 tsp
4. Coconut - 1 cup

Procedure;

For the outer Cover;
1. Bring the water to boil in a pan.
2.Add the oil small amount and rice flour.
3.Stir well to get a smooth dough.
4.Mix thoroughly without lump.
5.Cover and leave it to get cool.

For the Pooranam;
1. Melt the jaggery with a little water in a kadai and it become pagu.
2.Add the coconut and cardamom.
3.Stir well until tis become thicker.
4.Make it small ball and leave to get cool.

For modhakam;
1.Take rice flour dough small amount. Shape it like cup.
2.Put the pooranam into the cup(rice flour dough).Cover it like modhakam.
3.Steam in a pressure cooker leave it 5 minutes without weight( use the idly stand for steam).
4.Allow to cool.

Milk kozhukattai

Ingredients:

1.Milk - 4 cup
2.Rice flour - 3 cup
3.Cardamom - 3
4.Cashew - 4
5.Sugar - 1 1/2 cup

Procedure;

1.Put the rice flour into the pan add the water make it soft dough.
2.Make a small ball like seedai.
3.Bring the water to boil in the pan put the small rice flour ball into the pan.
4.Filter the water when its steam.
5.Boil the milk and add the sugar.
6.When the sugar is melt add the steam kozhukattai(small rice flour ball) and the cardamom.
7.Fry the cashew with ghee put into that in those.

Thursday 21 August 2008

Coconut Barfi

Coconut Barfi is very quick to make and the taste is very good.You can make this sweet for deepavali, krishna jayanthi and any special day.

Ingredients:

1. Coconut - 2 cup
2.Sugar - 1 1/2 cup
3.cardamom - 4
4.cashew - 3

Procedure:

1.Fry the coconut lightly without oil.
2.Put the sugar into the kadai add the water little.
3.When its become like single pagu add the fried coconut,cardamom and cashew( cut the cashew very small piece).
4.Stir throughly its become thicker.
5.change those into the plate( you should apply the small amount of ghee on the plate).
6. Cut the cake small pieces when its hot.

Tips;
You can not cut the cake if its cool.

Monday 18 August 2008

keerai poricha kootu

Ingredients:
1.Keerai or chow chow 1/4 kg
2.moong dal - 1/2 cup
3.Coconut - 1/2 cup
4.cummins- 1 spn
5 Red chilies- 5
6.hings
7.Salt

Procedure:
1.pressure cook the keerai and moong dal leave 2 whistle.
2.Grind coconut,cummins and red chilies.
3.Mix the paste with moong dal and the keerai.
4.Boil and stir contents until the mixture becomes thicker.
5.Garnish mustard with hings.

Tips:
This kootu taste is like aviyal.Pickle is good commination of this kootu.

Wednesday 23 April 2008

Coconut Thuvayal

Coconut thuvayal is best combination for poricha kootu.



Ingrediants:

1. Coconut- 1 cup

2.Thuvaram paruppu- 4 tsp

3.Channa dal- 4 tsp

4.urud dal- 4 tsp

5.Red dry chilies- 5

5.Hings 1/2 tsp

6.Tamarind

7.Salt



Procedure:

1. Fry thuvaram paruppu, channa dal, urud dal,red dry chilies,and hings into the pan.
2.Grind those contents with coconut, add salt and tamarind.
Tips:
Do not grind smoothe.You can use green chilies also but the taste its diffrent.



Paruppu Thuvayal

Paruppu thuvayal is the good combination of milagu kuzhambu .This one is very tasty and easy to make.


Ingredients:
1.Thoor dal(thuvaram paruppu) - 5tsp
2.Pepper(milagu) - 3 tsp
3.Coconut- 1/2 cup
4.Salt as required


Procedure:
1. Fry thoor dal, pepper until its become brown.
2.Grind those contents with coconut and salt.

Tips:
when you make a thuvayal normally you add the hing but this thuvayal does not need that.

Saturday 19 April 2008

Pulippu kootu

Pulippu kootu is the main dish during festival days and marriages. It is very healthy as it has vitamins and proteins.

Ingredients:
White pumpkin or chow chow or Brinjal or avaraikai(broad beans) - 250 grams
Chick peas or Double beans - 50 grams (soak the previous night in water or 8 hrs)
Toor dal( thuvaram paruppu) - 1/2 cup
Channa dal- 5 tsp
Urud dal - 4 tsp
coriander seeds( dhaniya) - 2 tsp
Dry red chillies- 5 (Add 1 more if you prefer more spice)
Hing/Perungayam
Tamarind- lemon size ball (caters to 4 people)
Salt
Coconut 1/2 cup
Mustard
Curry leaves

Procedure:
1. Pressure cook the toor dal add 3 tsp channa dal, leave until 3 whistles.
2. Pressure cook chickpeas /double beans, leave until 2 whistles.
3. Cut the vegetables into big and add them to tamarind water and heat the tamarind water.
4. Fry channa dal, toor dal, coriander seeds, dry red chillies and perungayam until urud dal gets brown.
5. Grind the above contents along with coconut, add water as required
6. Add the mixture to the tamarind water and vegetables, add the chick peas and boil it until it gets a little thicker.
7.Add the steamed toor dal and heat the contents for 3 minutes.
8. Garnish with mustard and curry leaves.

Tips: You can make this without chick peas or double beans.

Thuvayal


Thuvayal is one of the side dishes for kootu. This is served with rice as well. It takes 5 minutes only and it's very easy to make.


Ingredients:

1. Dry chillies - 4
2. Urud dal (ulutham parupu) - 5 tsp
3. Tamarind - 1 tsp
4. Hing / perungayam
5. Mint or coriander leaves 1/2 bunch or ginger 25 grams.
6. Salt - as required.


Procedure
1. Fry urud dal , red chillies and perungayam in the tava until it gets brown.
2. Fry the coriander/mint leaves seperately.

3. If you prepare ginger thuvayal you should use raw ginger.

4. Grind the above with tamarind, salt and water to a smooth paste.


Tips: Add a small quantity of water in the beginning and keep adding in small quantities until you get the correct texture of thuvayal. If you add excess water, you may end up with a thuvayal that looks like a chutney :).

Poricha Kootu


Poricha kootu is one of the most favourite dishes in an Iyengar houesehold, and is very easy to cook. It is very tasty and goes along with rice or chappatis. Added to that, it is also very healthy and ofcourse, an easy way to make your children have the vegetables ;)









Ingredients
:



  1. Brinjal or Cabbage or Chow chow or spinach - 150 grams

  2. Moong dal/payatham parupu - 1 cup

  3. Urud dal/Ulutham paruppu - 4 tsp,

  4. Dry chillies - 4

  5. Hing/Perungayam

  6. Mustard

  7. Salt - as reqd.

  8. Curry Leaves - one twig

  9. Coriander - a little

Procedure:

1. Cut the vegetable into small pieces
2. Pressure cook moong dal with the cut vegetable and leave it for 2 whistles.
3. Fry urud dal, red chillies and perungayam in a tava until the urud dal is a golden brown and grind into a smooth paste (Coconut can be added when grinding if required, it adds to the taste of the kootu)
4. Mix the paste with moong dal, salt and the vegetables in a pan and boil.
5. Stir the contents until the mixture becomes thicker. If the mixture is not continuously stirred, it may be overburnt.
6. Garnish with mustard, coriander leaves and curry leaves.

Serve with rice/chappati. This kootu and thogayal go well together.