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Karuvepilai Podi (Curry Leaves Podi)

Posted on by Lakshmi Vasanth

Karuvepilai Podi (Curry Leaves Podi)

Ingredients : Curry leaves – 100 gms

                     Coriander seeds – 1 tsp

                     Channa Dal – 1tblsp

                     Tur dal – 1 tblsp

                     Hing – ½ tsp

                     Dry Red chillies – 10 nos

                     Black Pepper – 8 nos,

                     Tamarind – lemon size

For Tadka – Mustard seeds – 1 tsp

                     Urad dal- 1 tsp

                     Dry Red chilli – 1 no

Method : Wash the Curry leaves well and pull out the Curry Leaves from its Strands. Allow it to dry for half a day.

Dry roast the Tur dal, Coriander seeds, Channa dal, Red chillies, Pepper. Allow it to cool.

In a blender add all above ingredients with tamarind and grind to give a coarse powder. Now to this add the dry Curry leaves, and give a whip in the blender. To this add salt, hing and grind to have a coarse powder. Remove and store it in a Dry container. It remains for 15-20 days outside. If refrigerated then can be kept for more days.

This can be eaten with hot steamed rice with a dollop of ghee or Til oil .

If needed you can also give a tadka – Take a pan add oil and put Mustard seeds, urad dal and red chillies to this add 2 tblsp of this powder and just fry for ½ a min and then add the cooked rice and add give a toss. Hot Karuvepilai podi Sadam is ready.

This powder can also be put in buttermilk to drink.  It has got many nutritional value. 

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PAV BHAJI

Posted on by Lakshmi Vasanth

PAV BHAJI

Ingredients : Potato – 4 nos,

                    Carrot-3 nos

                    Chilli pd – 1tsp

                    Turmeric pd – 2 tsp

                     Dhania pd – 2 tsp

                     Garam masala – 1 tsp

                     Sugar – 1 tsp

                     Salt to taste

                     Everest Pav Bhaji Masala – 2 tsp

                     Oil – 4 tblsp

 

For Grinding - Onion - 2 nos,

                       Tomato- 3 nos,

                       Garlic – 15 pods

                       Ginger – 1 inch

                       Cinnamon ( 1 inch sticks) - 5 nos,

                       Cloves - 2 nos

                       Elaichi – 2 nos

                       Javitri – 3 / 4 string

                       Jeera – 1tsp

Assembling – Onion Finely chopped – 2 nos, Coriander leaves – ½ cup, Lemon 2 nos , Butter- 4tblsp

 

Method : Peel the skin of Potato and carrot. Pressure cook the Potato and carrot with turmeric pd . Once cooked mash them well and keep aside.

In a blender add all the ingredients mentioned for grinding and make a fine paste.

Take a heavy bottom pan add oil and add the above paste – to this add Turmeric pd, chilli pd, dhania pd garam masala and salt and fry well till the oil separates. Now add the mashed potatoes and carrot. Now you will have the water in the blender you made the paste – add this water and more if needed. The consistency should be semi solid as because of potato - it will get thicker later. Stir well and bring to boil. Once it is boiling add sugar and pav bhaji masala and mix well and close lid and let it cook for 5 mins. Mix well and take off from fire.

Now finely chop 2 onions and a small bunch of coriander and add them to a bowl and mix well with hands.

In a tawa add butter. Slit the Pav into 2 halves without cutting one end of it. Now open it up and toss them in butter on tawa till light brown.

To assemble – Take a serving plate add 2 pav which is tossed in butter . Take a serving bowl add a ladle of hot Pav bhaji to this add the onion coriander mixture with a dollop of butter. Over this squeeze half lemon . Now keep the bowl in the serving plate and serve hot .

 

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METHI KEERAI PORICHA KOOTU

Posted on by Lakshmi Vasanth

METHI KEERAI PORICHA KOOTU

Ingredients : Methi Keerai – 1 bunch

                    Tur dal – 4 tblsp

                    Dry Red Chillies – 5 nos

                    Cumin seeds – 1 tsp

                    Haldi – 1tsp

                    Coconut – 1 cup

                    Salt to taste

                    Sugar - 1/2 tsp (optional)

                    Mustard seeds – 1 tsp

                    Urad Dal - 1 tsp,

 

Method : Pluck the Methi leaves from its strands. In a pan add the Methi leaves, haldi and boil them till the leaves are cooked. Once cooked – allow it to cool down then – put them in a blender with a little water and whip it for 30 secs. This will get you a fine pieces of Methi leaves which makes it go well with the kootu.

Pressure Cook the Toor Dal with haldi and keep aside. Once cooked remove and lightly mash it with a ladle.

Grind Coconut, Cumin Seeds, Red chillies together with a little water.

Take a pan Add the cooked dal and Methi keerai mixture , to this add the coconut , cumin , chilli paste, mix well. Now add Salt to taste , Sugar (optional-). And bring to boil forand let it cook for 4-5 mins. If it is watery then you can add a paste of Atta- 1 tsp with ½ cup water. This will make the Kootu a little thick. 

Now take a pan add oil , mustard seeds, urad dal, red chillies , once they turn brown and flutter, pour them into the keerai mixture. Hot Keerai Poricha Kootu is ready. 

Serve hot with a Steamed rice with a dollop of ghee and Raw Banana Vadakal (Fry). Good combi.

 

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YAM FRY ( SENAI KAYANGU ROAST)

Posted on by Lakshmi Vasanth

YAM FRY ( SENAI KAYANGU ROAST)

Ingredients : Yam – 250 gms

                     Chilli pd- 1tsp

                     Mustard seeds – 1 tsp

                     Urad dal – 1tsp

                     Salt to taste

                     Sugar – 1 tsp

                     Hing – ½ tsp

                     oil – 4 tblsp

                    Turmeric pd – 1 tsp

Method : First apply oil in your hands.Then start to chop the yam in to ½ cm cubes. Wash them well and keep them soaked in water to avoid discoloration.

In a pan take water add Turmeric pd, Yam cubes and parboil them. Once parboiled drain them.

Take a pan add oil to this add Mustard seeds, Urad dal, Currey leaves and fry them till light brown, now add the parboiled Yam cubes.

Toss them well on all sides till the oil touches all the pieces . Close the lid and let it fry 5mins . After  5 mins add salt, chilli pd, sugar and toss well. After this donot cover the lid. Let it fry till the Yam cubes are fully cooked and fried to golden brown. Lastly sprinkle the hing pd and remove from fire. Goes well with Rasam, Poricha kootu.

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Sabudana Vada

Posted on by Lakshmi Vasanth

Sabudana Vada

Ingredients : Sabudana – 1 cup

                     Boiled Potato – 2 nos

                     Roasted Peanuts – 3tblsp

                     Green chillies – 5 nos

                     Ginger – 2 tsp

                     Coriander leaves  - 1/2 cup finely chopped

                     Salt to taste

                     oil for frying

 

Method : Soak sabudana in water 4-5 hrs. If you put the sabudana in a vessel the water you pour should be 1 inch above the sabudana.

Boil the Potatoes and keep aside

Now take the peanuts, green chillies, ginger in a blender and make a coarse powder of it.

 

In a vessel take the soaked sabudana, mash the boiled potatoes. Add the peanut mixture to this . Now add required salt and coriander leaves. And mash with hands till the potatoes and sabudana are blended well together.

If it is a bit soggy or wet you can add at this stage some cornflour

Note : The sabudana soaked should not be very wet as it would soak lot of oil while frying.

 

Keep the oil for frying. If you want you can take cornflour to dust your hands. Take a lemon size quantity of sabudana mixture in your hands , make a ball of it and give a press and flatten it like we do for Wadas, and deep fry in oil till golden brown. Can be eaten with peanut chutney.

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Puli Inji

Posted on by Lakshmi Vasanth

Puli Inji

Ingredients : Ginger finely chopped – 1 cup

                     Green Chillies - 8 nos

                     Tamarind (preferably old tamarind) – 2 balls lemon size

                     Mustard seeds- 2 tsp

                     Channa Dal – 2 tsp

                     Curry leaves - 3/4 Strings 

                     Hing – 2 tsp

                     Termeric pd - 2 tsp

                     Jaggery – ½ cup

                     oil – 4tblsp

Method : Soak the Tamarind in water and get a thick paste which amounts to nearl 4/5 cups. 

Finely chop the ginger and green chillies.

In a pan pour oil add the Mustard seeds, Channa dal – let it become light brown, to this add the Ginger and Green chillies, fry for 2 mins, now add the termeric pd and fry for 1 min more.

Now pour the Tamarind paste to this. Add required salt and mix well and close the lid as the mixture will flutter a lot and let it boil for 5 mins.

Let the tamarind boil till the raw smells goes and it reduces a little to form a semi solid paste.

At this stage add the jaggery this will loosen the mixture.Continue to boil . You will get a shining texture because of the jaggery, add at this stage add the Hing and curry leaves and mix well .

You will see that the oil which we had poured would have come to the sides of the mixture in the pan. This means the mixture is cooked well. Remove from heat .

Let it cool and transfer it to a air tight bottle. Can be kept outside for 4-5 days. If making larger quantities - keep a larger portion in fridge and remove for daily use in a small container

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Boondi Raita

Posted on by Lakshmi Vasanth

Boondi Raita

 

Ingredients : Boondi – 1 cup

                    Onion – 1 no

                    Green chillies - 2 nos

                    Coriander leaves – ½ cup

                    Curd – 2 cups

                    Sugar – 1 tsp

                    Salt to taste

 

Method : Finely chop the onion, green chillies and coriander leaves.

Collect it in a vessel – add to this salt and with hands mix well till you can see the water coming from the onion. Add the curd , sugar, salt to this mixture and mix well. Keep this mixture in the fridge.

Just 5 mins before serving add the Boondi to this mixture. Serve Cold.Goes well with Chappati, Pulav, Biriyani. 

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Parrupu Vadai/ Aama Vadai

Posted on by Lakshmi Vasanth

Parrupu Vadai/ Aama Vadai

Ingredients : Channa Dal – 1 cup

                     Toor Dal – ½ cup

                     Green Chillies  - 3 nos

                     Dry Red chillies - 5 nos

                     Curry Leaves – 4 strands

                     Coriander Leaves -  ½ cup

                     Hing – 2 tsp

                    Oil for frying

 

Method : Soak the Dals together for 2 hrs in enough water. After 2 hrs drain the water in a stainer and keep aside for 10 mins.

Now in a blender add half the dal, with 2 green chillies and 2 red chillies , 2 strands curry leaves. And only whip the blender so that you get a coarse paste. Even if some of the dal are not crushed it is ok. Same way grind the balance dal also.

Now take a vessel add the dal mixture, hing, coriander leaves, salt and mix well together.

In a pan add oil for frying the Vadai. Dip you hands in water and take a lemon size ball of the dal mixture and flatten it in your palm and slide it in the oil.

Keep the oil in a medium flame. Fry it till they are golden brown. Serve hot Note : You can add onion to this mixture. It’s a good combination.

 

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