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tanjavore dishes

VELLAI APPAM

Posted on by Lakshmi Vasanth

VELLAI APPAM
VELLAI APPAM VELLAI APPAM

Ingredients : Parboiled rice Batter – 1 glass

                     Thick Curd – 3tblsp

                     Coconut – ½ cup

                     Green chillies – 4 nos

                     Ginger – ½ tsp

                     Jeera – 1 tsp

                     Curry leaves

                     Papad kar – ¼ tsp

Method : In a blender coarse grind the Coconut, Green chillies, Ginger.Keep aside.

Keep oil for frying.

Take the Rice ( puyugal arisi)  batter ( what we grind for Idli/ dosa – plain rice only ) in a bowl to this add salt, the above paste of coconut, Green Chillies, Ginger , Curd and papad kar. Mix well.

 

If it is loose then just add 1 tblsp of Rice flour. Take a handful of the batter and make small balls and fry them in oil till light golden brown.

 

Goes well with Coconut chutney or Coriander chutney…..!!!

Note : Make smaller size balls …as they puff to bigger size.

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SEVAI VADAM

Posted on by Lakshmi Vasanth

SEVAI VADAM
SEVAI VADAM

Ingredients : Rice flour – 5 cups

                     Sabudana before soaked – 1 cup

                     Green chillies- 15

                     Lemon 4 nos

                     Salt- 5 tsp

                      Hing – 2 tsp (optional)

                      Water in all 7 cups

Method : Soak the sabudana overnight . In the morning - Grind the chillies and soaked sabudana with 1 cup of water. Pour this mixture in a pan- add 6 cups of water put salt and hing and bring to boil till the sabudana becomes transperant. add the Rice flour to this mixture.

Keep stirring without removing the hands till the batter thickens and and if you press with the wet hands the dough does not stick to your hands. Then remove from fire. Now add the lemon juice. Mix well .

Keep it closed. After 10 mins – take small quantities and mash with potato masher and make a smooth ball. Now oil your hands and Make small balls and press them through the sieve of sevai vadams on a plastic sheet. Dry it in the sun for 2 days. Note : Quality of the rice makes to vary the measurement slightly. So keep enough rice flour with you .

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Cauliflower Potato Kara Kari

Posted on by Lakshmi Vasanth

Cauliflower Potato Kara Kari

Ingredients : Cauliflower – 250 gms

                      Potato- 2 nos

                      Carrot – 1 no

                      Sugar – 1tsp

                      Hing ½ tsp

                      Oil – 3 tsp

                      Mustard Seeds – 1 tsp

                      Urad Dal -1 tsp

                      Curry Leaves, Coriander Leaves

For Kari Podi - Channa Dal – 1tblsp

                       Coriander seeds -1tblsp

                       Red Chillies – 4 nos

Method : Cut the Cauliflower in to small florets . Cut Potato /Carrot in to small cubes.

Take a Pan add Water, Turmeric pd and now add all the veggies cut- Cauliflower, potato,Carrot. Cover and allow to cook. When half cooked add salt and mix well . Once cooked - drain in a stainer and keep aside.

In another pan add the Channa Dal, Coriander seeds,Red Chillies. Dry roast them till you get a nice smell. Donot brown them. Remove and cool it. Now put it in a blender and grind it to a coarse powder. Kari Podi is ready.

Take a pan add oil put the Mustard seed and let it flutter then add Urad dal, and let it become light brown. Add the Cooked vegetables. Give a good mix . Now add the Kari Podi, Curry leaves , Sugar and mix well and keep the fire in a low flame. Let it cook for 5 mins . Give a mix every 2 mins. Lastly add the Hing and coriander leaves. And give last stir.

Hot Spicy Cauliflower Potato Kara Kari is ready.

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VAZHAIKAI VADAKAL (RAW BANANA FRY)

Posted on by Lakshmi Vasanth

VAZHAIKAI VADAKAL (RAW BANANA FRY)

Ingredients : Raw Banana – 4 nos

                     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 peel the banana and cut them into half , then slit it again vertically, and dice it into small pieces as show in photo. Wash them well and keep them soaked in water to avoid discoloration.

Take a pan add oil - to this add Mustard seeds, Urad dal, Curry leaves and fry them till light brown, now add the Raw Banana pieces . Add Turmeric pd and toss them well on all sides till the oil touches all the pieces . Close the lid and let it fry 5mins now add salt, chilli pd, sugar and toss well. After this donot cover the lid. Let it fry in slow fire till the Banana pieces 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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RAW BANANA PODIMAS (VAZHAI KHAI PODI )

Posted on by Lakshmi Vasanth

RAW BANANA PODIMAS (VAZHAI KHAI  PODI )

Ingredients : Raw Banana(Mondan kai)  – 4 nos

                      Red Chillies – 5 nos / chilli flakes – 2 tsp

                      Mustard seeds – 1 tsp

                      Urad dal – 2 tsp

                      Salt to taste

                       Hing – ½ tsp

                       Oil – 4 tblsp

                       Curry Leaves  

 

Method : Apply oil over the Raw Banana and roast them in the fire. Roast well on all the sides till the Green colour of the skin becomes black and is cooked in all side. Just pierce a knife inside the banana- if cooked it should go smoothly.

Once cooked remove from fire and allow to cool.Once cooled slowly remove the skin of the banana.Now grate the banana as you do the Cheese in a cheese grater 

In a pan just take ½ tsp oil and put the Red Dry chillies and roast them lightly till they are crisp. Remove from fire and make a coarse powder in a blender. If you have chilli flakes you can use them.

Take a pan add oil to this add Mustard seeds, Urad dal, Curry leaves and fry them till light brown - At this stage add the coarse powder Red Chilli or Red Chilli Flakes and salt . To this add the grated Banana and toss them well on all sides .Let it fry in slow fire for 5mins. You will see that they get slightly crispy . Lastly sprinkle the hing pd and remove from fire.

Goes well with Sambhar, Rasam, Poricha kootu.Can be eaten with plain rice with a dollop of ghee.

 

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PARRUPU USLI

Posted on by Lakshmi Vasanth

PARRUPU USLIPARRUPU USLI

Ingredients : Gavar – 250 gms

                      Haldi pd – 1 tsp

                      Tur dal – 2 cup

                      Whole Dry Red chillies- 6 nos

                      Green Chillies – 4 nos

                      Mustard seeds – 2 tsp

                     Curry Leaves

                     Hing – 3 tsp

                     Oil – 4 tblsp.

 

Method : Finely chop gavar in to small pieces. Boil with water with Haldi pd . After 10 mins add salt and cook it. Once cooked drain the water and press so that excess water is drained out nicely. Keep aside.

 

Soak the tur dal in water for 3 / 4 hrs. Then drain the water and divide into 2 half. In a blender add one portion of the dals and 2 red chillies, 2 green chillies , curry leaves , and sprinkle water and grind into a coarse paste and remove into a bowl. Repeat the same for the next portion of dals also . Add salt and hing in the dal mixture and mix well.

Now grease the idli moulds and put handful of this paste in each hole and make a hole in centre . This is to allow it to steam well the inside parts also. Steam it as you do for the idlis for 15 / 20 mins. You can check if cooked by passing the knife through the paste . It should come out clean.

Now remove from the mould and cool it well.Cut the cooked dals into small pieces. Now take a blender add 15 portions of the cut dals and with the whipper button give a grind 1 or 2 times. You will find that the dals become into a powder form. Transfer it to a bowl. Do the rest also in the same way.

Now take a pan add 2 tblsp of oil add Mustard seeds and after they flutter,add this dal mixture- Toss well and keep in slow fire and keep stirring for 10 mins to make them lightly crisp. If you want you can add some more Hing at this stage to get more flavor. Once done keep aside. This Dal mixture - USLI can be eaten plain also or if mixed with rice, also taste well.

Take another pan add the 2 tblsp oil , Mustard seeds, Urad dal, curry leaves, 2 red chillies. Let them all flutter and be light brown - to this add the Gavar and toss well . Add sugar, Hing at this stage and toss well. Now add the required ULSI to this and mix well. Slow the flame of gas and toss it for 5 mins. Can be eaten with plain rice with a dollop of Ghee . Also a good accomplaiment for Sambhar Rice.

 

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BABY POTATO FRY

Posted on by Lakshmi Vasanth

BABY POTATO FRY

Ingredients : Baby potatoes – 250 gms

                      Chilli pd- 1tsp

                      Mustard seeds – 1 tsp

                      Cumin seeds – 1tsp

                      Urad dal – 1tsp

                      Salt to taste

                      Sugar – 1 tsp

                       Hing – ½ tsp

                      Turmeric pd - 1tsp

                       Oil – 4 tblsp 

Method : Cut the Baby potatoes with the skin into 4 quarters vertically then slice them thinly into triangles as shown in photo. Wash them well and keep them soaked in water to avoid discoloration.

Take a pan add oil - to this add Mustard seeds, Cumin seeds , Urad dal and fry them till light brown, now add the chopped Baby potatoes . 

Add Turmeric pd and toss them well on all sides till the oil touches all the pieces . Close the lid and let it fry 5mins now add salt, chilli pd, sugar and toss well.

After this donot cover the lid. Let it fry in slow fire till the potatoes pieces are fully cooked and fried to golden brown.

Lastly sprinkle the hing pd and remove from fire. Crispy Baby Potato fry is ready.

Goes well with Sambhar , Kadhi, Rasam, Poricha kootu.

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MULLANGI KUZHAMBHU

Posted on by Lakshmi Vasanth

MULLANGI KUZHAMBHU

Ingredients : Mullangi (Radish) – 150 gms

                    Tur Dal - 3 tblsp

                    Tamarind – lemon size ball

                    Chilli pd – 1 tsp

                    Turmeric pd – 1tsp

                    Hing – 1 tsp

                    Sambhar pd – 1 ½ tsp

                    Jaggery – 1 tblsp 

                    Mustard seeds – 1 tsp

                    Atta – 1 tblsp

                    Curry leaves, Coriander leaves

Method : Cook the Tur dal with ½ tsp turmeric pd in pressure cooker.

Soak the tamarind in 3 cups lukewarm water for 15-20 mins. Now squeeze out the pulp from it.

In a heavy bottom vessel add the tamarind pulp, turmeric pd, sambhar pd, chilli pd , salt and radish pieces. Add enough water till the radish pieces are fully covered. Note : never boil the tamarind pulp without adding turmeric pd as the taste changes.

Now cook this mixture till the radish are fully cooked.

Remove the tur dal from the pressure cooker. Mash it well and add this to the tamarind mixture. Add jaggery at this stage. Mix well and bring this mixture to boil and let it cook for 10mins.

If the mixture is watery- take 1tblsp of Atta and mix with ½ cup water and add this to the mixture.Soon you will see the kuzhambhu becomes thick. Now bring to boil and remove from fire.

For Tadka take a pan add oil , mustard seeds , hing . Once they flutter add the curry leaves and add this to the kuzhambu. Also add the chopped coriander leaves. Close the lid and keep aside for 10 mins.

Hot piping Kuzhambhu is ready. Can be eaten with steamed rice with a dollop of ghee.

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TIFFIN SAMBHAR

Posted on by Lakshmi Vasanth

TIFFIN SAMBHAR

Ingredients : Onion – 1 no

                     Cornflour – 1tsp

                     Coconut milk pd – 2 tsp

                     Turmeric Pd - 1/2 tsp

                     Sugar – 2 tsp

                     Salt to taste

                     Coriander leaves

Grind to paste : Tomatoes – 3 nos

                          Til - 3 tblsp

                          Sambhar pd – 1 tsp

                          Chilli pd – 1 tsp

                         Dhania pd – 1tsp

                         Cumin seeds – ½ tsp

For Tadka – Mustard Seeds - 1 tsp

                    Curry leaves

 

Method : Chop the tomatoes in quarter. In a blender add Tomatoes, chilli pd, sambhar pd, dhania pd, til seeds, Cumin seeds, grind them to fine paste.

Take a pan add oil and put mustard seeds and curry leaves – once they flutter add the paste which has been grinded. Wash the blender well with 3 cups of water and add this water to the pan with the paste. Mix well.

Finely chop the onions and add this to the mixture which has been kept to boil ( Donot fry the onion in oil as the taste will differ). Add the salt, sugar, turmeric pd at this stage and let it boil for 5 mins.

Once you see the the onion has become transperant – Make a mixture of cornflour and Coconut milk pd in 1 cup of water and mix well. Add this mixture to the boiling sambhar. Keep stirring . 

You will see the sambhar will become thick consistency. You can adjust the consistency of sambhar as per your requirement. Now let this mixture boil for 3 mins nicely. Remove from fire and garnish with Coriander leaves. Serve hot with Idlis / Medu Vada.

This sambhar can be made just in less than 15 mins. No Tamarind / No dals at all. Sambhar made in jiffy.

Note : Donot add Hing to this sambhar as it won’t taste good.

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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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