Monday, May 31, 2010

Plain dhal / Uppu paruppu

Thoor dhal - 1/4cup
Turmeric powder -1/4spoon
Green chillies-3(adjust to your taste)
Hing -3pinches
Few Curry leaves & Cilantro
Mustard seeds-1/2spoon
Cumin Seeds-1/2spoon

Pressure cook the dhal with a few drops of oil and turmeric powder.
Chop the green chillies.
Heat oil in a kadai, add mustard seeds. Once they pop up, add cumin seeds, hing, curry leaves and green chillies.
Cook for two minutes..then add the cooked dhal and enough salt.
Switch off the stove after two minutes, garnish the dhal with cilantro.

This dhal with ghee is a perfect combination for steaming hot rice.

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Thursday, May 27, 2010

Masal Roast

Dosa batter
Potato masala


Serve hot with your choice of chutney & sambar

We had it with Coconut chutney & Onion chutney.
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Monday, May 24, 2010


Rice flour-2cup
Roasted channa dhalia(Pottu kadalai) powder-1/2cup
Red chillies-12 (adjust to your taste)
Seshame seed-3tablespoons
Cumin seed-1 1/2tablespoons
Salt-to taste
Oil-to deep fry

Soak the red chillies for 2 hours and grind them with little water to a fine paste.
Mix all the dry ingredients..add the melted butter and 4spoons of heated oil, chilli paste and make the dough. (Can sprinkle water,if required)
Heat the oil in medium heat.
Put the dough in the Murukku them into spirals.
Put them in the oil..flip them over after a few minute. Take them out when the oil stops sizzling and the murukkus turn into nice golden colour.
Tasty murukku is them in an airtight container and enjoy with your tea.

Sending this post to Priya's CWS event guest hosted by Sara of Sara's Corner..CWS-Cumin seeds

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Friday, May 21, 2010

Pancake puff

This is an easy evening snack..I bought this pancake puff pan(Paniyaram pan for us.. :) ) here in a baking goods shop.It came with a recipe book. Was thinking of going through the book for a long time..finally I tried this pancake puff.
By the way, this is not from that book, I added my own choice of ingredients. :))
another easy snack for evening tea/coffee.

All purpose flour -1cup
Baking Powder-a pinch
salt to taste
Finely chopped onion,green chillies,curry leaves and cilantro leaves-little more than 1/4cup
a few coconut pieces(optional)

Mix the egg and baking powder.
Add the curd and mix well.
Add the flour and salt..mix everything together and keep it aside for at least half hour.Batter should be in idli batter consistency..can add little water if needed.
Add the chopped onion,g.chilli,curry leaves,cilantro, coconut pieces and mix it with the batter.
Heat the pancake puff pan(paniyaaram pan) in mudium heat..brush the wells with some oil and pour the batter.flip it once it is done on one side.
Take the pancake puffs once both the sides become nice golden colour.
Serve hot with your choice of chutney or simply the pancake puff with coffee/tea.

You can make the variations like,
  • adding grated veggies (carrot,beans,beetroot,peas,bell pepper).
  • making the tempering with mustard seeds,cumin seeds,urad dhal,channa dhal, and fry the onions and other stuff and add it to the batter.
  • adding some idli batter with the actual batter.
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Tuesday, May 18, 2010

Simple n Spicy Potao Fry

Boiled Potatoes(medium size)-3
Medium size onion-1
Garlic-3 pods
Ginger-3 inch piece
Chilli powder-2 spoons(adjust to your taste)
Turmeric powder-1/4spoon
Mustard seed-1/2spoon
Cilantro-to garnish

Peel the skin of the boiled potatoes..mash them into big chunks.
Slice the onion&tomatoe. Crush the ginger&garlic.
Heat oil in a kadai..add the mustard seeds..once they pop-up, add the onions and fry them for a while.
Add the crushed ginger and garlic..sauté them till the raw smell goes.
Now add in the tomato,chilli powder,turmeric powder and salt..cook on medium heat.
Once the tomatoes become mushy, and oil oozes out, add the mashed potato chunks and mix everything.
Cook for few more minutes, switch off the stove and garnish with Cilantro.
Simple n spicy potato fry is ready..goes well with rice/roti.

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Friday, May 14, 2010

Tiffin Sambar-1

Split moong dhal-1/4cup
Half of a medium onion
Green chilli-2
Few curry leaves,coriander leaves
Sambar Powder-3/4spoon
Cumin seeds-1/2spoon
Mustard seeds-1/2spoon
Red chilli-2
Asafottida(Hing)- 1/4spoon

Pressure cook the dhal with turmeric powder and a few drops of oil.
Add the chopped onion,tomato and green chilli . a cup of water with the dhal and cook till the tomatoes become mushy (add more water if u need a thin sambar).
Add the sambar powder,salt and sugar and cook it on medium heat.
Finally make the tempering with mustard seed,cumin seed,red chillies,Hing, curry leaves and pour it in the sambar and switch of the stove.
Garnish with cilantro..sambar is ready to serve. It goes well with idli/dosa/rava upma.

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Monday, May 10, 2010

Bok choy Poriyal

Medium size bok choy-4
Half of a medium onion
Red chillies-4 (adjust to your taste)
Mustard seeds-1/2spoon
Channa dhal-1/2spoon
Urad dhal-1/2spoon
Grated coconut-11/2spoon
A pinch of sugar
Salt-to taste.

Wash and remove the hard stems of Bok choy..chop the leaves finely.
Chop the onions.
Heat oil in a pan..add the mustard seeds..once they crackle, add channaa dhal and urad dhal and fry them till they turn golden brown. Add the red chillies and chopped onions.
Add the chopped veggie,pinch of sugar, sprinkle some water and cook it till it tenders.
Finally add salt and grated coconut..mix everything together and switch-off the stove.
Delicious bok choy poriyal is ready to serve. goes well with variety rice,white rice and chapathi's.

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Friday, May 7, 2010

Lentil-Broccoli kurma

Half of a medium size onion
Green chilli-1
A tiny piece of Tamarind
Ginger-1inch piece
Chilli Powder-11/4spoon
Coriander Powder-1/2spoon
Cumin powder-1/2spoon
Coconut milk Powder-1 1/2spoon
Turmeric Powder-1/4spoon
Cumin Seed-1/2spoon
Salt-to taste.
Cilantro-to garnish.

Chop the Onion,tomato,ginger and green chilli.
In a pressure cooker add the lentil,Broccoli,chopped onion,tomato,ginger,chilli,cumin seeds,turmeric powder,tamarind with 3/4cup of water and cook it for 2 whistles.
Once the pressure evaporates,open the cooker..mash the gravy slightly..add chilli powder,coriander powder,cumin powder,salt,coconut milk powder and bring it to boil.
Finally add the ghee and cilantro and switch off the stove.
Lentil-Broccoli kurma is ready..Goes well with Roti/Naan/Paratha.

Sending this post to Anita's Vegetable Marathon-Beans event and Priya's CWS event guest hosted by Sara of Sara's Corner..CWS-Cumin seeds

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Thursday, May 6, 2010

Adzuki beans-bottle gourd Curry

Suraikkay-Thattaipayaru kuzhambu

Adzuki Beans(Thattai payaru)- 1/4 cup
Bottle gourd-100grams
Tamarind Juice-1/4cup
Coconut paste-3spoons
Half of a medium size onion
Green chilli-1
Few Curry leaves and Cilantro
MTR Madras Sambar Powder- 1 1/2spoons
Turmeric powder-1/4spoon
Mustard seed-1/2spoon
Cumin seed-1/2spoon
salt-to taste

Soak the Adzuki beans over night and pressure cook it for 3 whistles.
Peel the skin of the bottle gourd and cube it.
Chop the onion,green chilli and tomato. Peel the garlic and chop it.
Heat oil in a pan..make the tempering with mustard seed and cumin seed. Add in the onion,curry leaves,garlic,green chilli,tomato and turmeric powder.
When the onion becomes transparent, add the bottle gourd, tamarind extract and salt..bring it to a boil.
Once the veggie is done, add the Adzuki beans,coconut paste,sambar powder and reduce the heat to medium low.
Cook the gravy till the oil separates. switch off the stove and garnish it with Cilantro.

This kuzhambu is perfect for hot rice,idli and dosa.

Sending this post to Anita's Vegetable Marathon-Beans event.

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Wednesday, May 5, 2010

Opputtu/Coconut Poli

This is a famous sweet in our region..unlike channa dhal poli's, these coconut poli's last long. You can store them for about a week/10 days outside. My mom has told me the stories how people have this in olden grandpa will eat these with ghee and banaanaa. too sweet-na?? :)

Shreded Coconut - 2 cups
Powdered Jaggery -1 1/2 cups(Adjust to your taste..i have a real sweet tooth! :) )
Maida/All purpose flour-1cup
Salt- a pinch

Mix the salt and 2 spoons of oil with maida, then add water and make a soft dough. Coat the dough with oil and let it rest for half an hour.

Dry roast the coconut flakes till the moisture evaporates and keep it aside.

Melt the Jaggery on a low heat with little water and crushed elaichi..Add in the roasted coconut and cook till you get a thick consistency.

Once the coconut mixture is cooled down,make lemon size balls..make the same size balls from maida too.

Stuff the coconut balls carefully in the Maida balls.Flatten the stuffed balls with your fingers.

Put the flattened opputtu on a (medium hot) griddle..sprinkle some oil and cook on both sides.

delicious Opputtu is ready to serve...tastes better after one or two days.

Sending this post to Priya's CWS Event.

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Saturday, May 1, 2010

I am Back..

We just moved into a new place..come n have some coffee! :)
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