Am taking a Break!!!

Due to some unavoidable reasons, I am taking a break for a while from bloging.
Thanks for the support friends..see you soon!

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Brinjal Chutney

Ingredients
Brinjal(Small) -3
Potato(Small)-1
Tomato -2
Half of a medium size onion
Red chillies(or)Green chillies-4
Daniya(Coriander seeds)-1/2spoon
Cumin seeds-1/2spoon
Turmeric powder-1/4spoon
A tiny piece of tamarind
Few curry leaves & Cilantro
Oil -1spoon
Sugar-1/2spoon
Salt




Method
Chop the Veggies and onion,tomato and chillies.


Heat oil in a pressure cooker...make the tempering with daniya and cumin seeds.


Add in the chopped onion,tomato,chillies,tamarind,turmeric powder and curry leaves. Fry for a while.

Now add the chopped brinjal and potato add half cup (120ml) water..add salt and sugar.


Pressure cook for 2 whistles. Open the cooker add chopped cilantro.

Mash it coarsely with a masher.

Brinjal chutney is ready..Serve it with hot idli's/Dosa. Enjoy!!

Note
You can...

• Avoid chillies and add chilli powder.
• Add M.D.H. Madras curry powder instead of chilli powder. That will give a nice different taste.
• Avoid daniya and add coriander powder.
• Avoid tamarind if using tangy tomatoes.

The brinjal photo is taken from Google images. :)

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Poori

I know its simple and everybody knows how to make poori. This is just a sharing of my way to make them! :) When ever I make poori, my hubby's request is "make poori& thengaa chutney"..that is a perfect combination with aloo masalaa or vegetable kurma.

Ingredients
Aata / Wheat flour -1 cup
Water - little less than 1/2cup (approximately)
Salt -1/4teaspoon
Oil - to deep fry

Method
Combine the aata and salt in a bowl, Add water little by little and make a stiff dough.
Knead it for 5 minutes, keep it covered for 10 minutes.
Make small golf ball sized balls.
Roll each ball into a uniform disc by dusting rice flour/ maida/ all purpose flour.
I always make small poori's as there are 2 reasons. One..the usage of oil will be minimal and you don't have to reuse the oil! Two...the small poori's look cute ! :)
Heat canola oil on medium heat. Put the rolled poori and press it gently with the laddle. It will puff up, flip it over after a few seconds. Fry it till it becomes golden in colour, take it out and keep it on a paper towel. Repeat the same and finish off!

Yummy Poori's are ready! Enjoy it with coconut chutney" & (or) aloo masalaa (or) vegetable kurma.

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Senaikizhangu fry (Suran Fry)

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Tomato Biriyani

Ingredients
Basmathi Rice - 1 cup
Tomato - 3 (or) 4
Half of a medium size onion
Green chilli -1
Mint leaves,Cilantro
Ginger-garlic paste -1spoon
Curd - 3spoons
Chilli powder - 1spoon
Coriander powder -1/2spoon
Biriyani masala powder-2spoons
Cloves-2
Cinnamon Stick-2" piece
Elaichi -1
Fennel seeds- 1/2spoon
Cumin seeds-1/2spoon
Ghee -1spoon
Oil -1spoon
Salt

Method
Wash and soak the rice for 20 minutes.
Chop the onions,tomato and green chilli.
Heat the oil+ghee..make the tempering with cloves.elaichi,cinnamon stick,fennel and cumin seeds.
Add the onions,green chillies and fry for a while. Then add the ginger-garlic paste and cook till the raw smell goes.
Add the tomatoes..fry for a minute.
Add the chilli,coriander,biriyani masala's and curd,mint ,cilantro,salt. Cook on low heat till the oil oozes out.


Add the rice , 1 1/4 cup of water and pressure cook for one whistle and switch off the stove. Remove the cooker from stove and let it cool.

Open the cooker and mix the rice without breaking the grains.Tomato biriyani is ready..serve hot with raitha.

Sending this recipe to Reva's "Royal Feast -Biriyani" event.

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Mysore Pak

Ingredients

Besan flour(kadalai maavu) - 1cup

Sugar - 2 cups

Ghee - 3 cups

water - 1/2 cup

Method

Roast the besan flour in a table spoon of ghee. Sieve the flour once it cools down.

Add water and sugar and heat it till the sugar melts.Heat the ghee in the next stove top.

Slowly add the besan flour to the sugar syrup..mix it well.

Add the hot ghee little by little and keep stirring.

Once you are done with the ghee and see that the besan flour is not sticking to the kadaai, pour it in a greased plate.

let it cool for 30 minutes. Then cut into your desired shape.

Mysore pak is ready!

Note

The colour of my mysore pak turned to be slightly brown as I roasted the besan little longer.

The shapes were not perfect because I hurried up.

But, taste was just like Sri Krishna Sweets mysore pak..so soft with a nice ghee aroma.

So gals, the mysore pak mix will look too liquidy..dont panick and be patient! ;) This 1:2:3 (Kadalaimaavu:Sugar:Ghee) ratio works out just perfect.

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Lemon Sevai-Tomato Sevai-Coconut Sevai

Lemon Sevai-Ingredients
Cooked Idiyappam - 12
Lemon juice - 3spoons
Onion -1/2
Green Chilli - 2
Curry leaves ,Cilantro -to garnish
Mustard seed - 1/2 spoon
Turmeric powder - 1/4spoon
Red Chilli -2
Channa Dhal - 1 spoon
Urad dhal - 1 spoon
Sugar - 1/2spoon
Salt
Oil

Method
Heat the oil, add mustard seeds. Once they crackle add channa dhal,urad dhal and fry till they turn into golden colour.
Add the chopped onions,g.chillies,red chillies,curry leaves,turmeric powder and fry for a while.
Add sugar,salt and cook for a minute.
Add the idiyappam and fry on mediyam heat for 3 minutes. Finally add the lemon juice and mix well and switch off the stove. Garnish with cilantro.
Lemon Sevai is ready. Serve hot with Coconut chutney or pickle.

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Tomato Sevai-Ingredients
Cooked Idiyappam - 12
Tomato - 2
Onion -1/2
Green Chilli - 2
Curry leaves ,Cilantro -to garnish
Mustard seed - 1/2 spoon
Turmeric powder-1/4spoon
Red Chilli -2
Channa Dhal - 1 spoon
Urad dhal - 1 spoon
Sugar - 1/2spoon
Salt
Oil

Method
Heat the oil, add mustard seeds. Once they crackle add channa dhal,urad dhal and fry till they turn into golden colour.
Add the chopped onions,g.chillies,red chillies,curry leaves,turmeric powder and fry for a while.
Add the chopped tomatoes and cook till they become mushy.
Add sugar,salt and cook for a minute.
Add the idiyappam and fry on mediyam heat for 3 minutes.
Switch off the stove and garnish with cilantro.
Tomato sevai is ready. Serve hot with Coconut chutney or pickle.

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Coconut Sevai -Ingredients
Cooked Idiyappam - 12
Grated coc0nut -1/4 cup
Onion -1/2
Green Chilli - 2
Curry leaves ,Cilantro -to garnish
Mustard seed - 1/2 spoon
Red Chilli -2
Channa Dhal - 1 spoon
Urad dhal - 1 spoon
Sugar - 1/2spoon
Salt
Oil

Method
Heat the oil, add mustard seeds. Once they crackle add channa dhal,urad dhal and fry till they turn into golden colour.
Add the chopped onions,g.chillies,red chillies,curry leaves and fry for a while.
Add the graded coconut,sugar,salt and cook for a minute.
Add the idiyappam and fry on mediyam heat for 3 minutes.
Switch off the stove and garnish with cilantro.
Coconut sevai is ready. Serve hot with Coconut chutney or pickle.

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Tiffin Sambar

Ingredients
Thoor dhal(thuvaram paruppu) - 1/4cup
Onion - half
Green chilly -1
Red chillies-2
Tomatoes - 2(medium size)
Tamarind juice - 1/4kap
Mustard seeds - 1/2spoon
Cumin seeds- 1/2spoon
Hing powder -1/4spoon
Turmeric powder - 1/2spoon
SambarPowder - 1 1/2 spoon
Sugar -1/2spoon
Salt - to taste
Oil - 1 spoon
Few curry leaves & Cilantro

Method
Pressure cook the dhal with turmeric powder and a few drops of oil.



In a pan heat the oil..add the mustard seeds..once they crackle, add hing, cumin seeds and redchillies. Then add the chopped onion,green chillies,curry leaves and fry for a while.

Add the chopped tomatoes & tamarind juice,salt and let it boil.



Once all the ingredients are cooked, add the dhal and bring it to a boil.

Finally add the sambar powder and cook it on low heat for 5minutes.( till the froth forms)



Switch off the stove and add sugar,garnish it with cilantro leaves.

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Dum Aloo

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Tomato chutney

Ingredients
Tomato -4
Half of a medium size onion
Green chilli -2
Chill powder - 1spoon
Turmeric powder-1/4spoon
Cumin seeds -1/2spoon
Mustard seeds-1/2spoon
Sugar - 1/2spoon
Few curry leaves,Cilantro
Salt
Oil

Method
Chop the Tomatoes,onion,green chillies.
Heat oil and make the tempering with mustard seeds & cumin seeds.
Add the onion,g.chilli and curry leaves..sauté them for a while.
Add tomatoes, turmeric powder,chilli powder,salt and fry for a minute.
Then add 1 1/2 cup of water and cook the chutney till you get a nice gravy consistency.
Add the sugar,switch off the stove and garnish with Cilantro.
Tomato chutney is ready. This is a perfect match for Aata dosa..goes well with idli/dosa too.

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Milk-Curd Kuruma

Ingredients
Milk - 1cup (~~100ml.)
Curd-1cup(~~100ml.)
Carrot -1
Beans-7
Chopped Cabbage-1/4cup
Onion-half
Green chilli-1
Tomato-2
Chilli Powder- 11/2spoons
Turmeric Powder-1/4spoon
Mustard seed-1/2spoon
Cumin seed -1/2spoon
A few curry leaves & Cilantro
Cloves -2
sugar -1/2spoon
Ghee- 1spoon
Oil-1spoon
Salt

Method
Chop the veggies and onion,tomatoes and green chilli.

Mix the ghee ,oil and heat them. Add mustard seeds.Once they crackle, add the cumin seeds& cloves. Then add chopped onion,g.chillies,curry leaves. Sauté till the onion becomes transparent. Add the tomatoes and cook till they becomes mushy.

Now add in the chilli powder and turmeric powder..cook for minute..add the chopped veggies..add enough salt and fry for a while.

Add the milk and curd..close the pan and cook on low heat till the vegetables are soft.

Add the sugar..switch off the stove and garnish with cilantro.

Milk-Curd kurma is ready! Goes well with Roti/Naan and ofcourse with Idli&Dosa.:)

This is my friend's recipe..Thanks to Priya!
If you have time,check here.

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Kara Boondhi

Ingredients

Besan flour (kadalai maavu) -1cup

Baking soda - 2 pinches

Water - 1/2cup

Few Curry leaves

Cashew - 7

Chilli powder - 1spoon

Asafottida powder(Hing) - 1/4spoon

Salt

Oil

Method

Mix Besan and baking soda well. Add water little by little to make the batter.

The batter should be in dosa batter consistency.

Heat the oil on medium heat and fry the boondhi's.

Finally deep fry the curry leaves and cashew.

Add chilli powder, hing(asafottida) and salt. Mix everything together.

Kara boondhi is ready!

Store it for about a week or 10 days in an airtight container.

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Coconut chutney

Ingredients
Grated coconut - 1/2cup
Green chillies - 3
Roasted channa dhaliya(Pottu kadalai) - 2 spoons
Ginger- 1" piece
A few curry leaves & Cilantro leaves.
salt

For tempering
Coconut oil - 1spoon
Mustard seed - 1/2spoon
Urad dhal -1 spoon
Curry leaves - few

Method
Add some water and grind all the ingredients to a fine paste.

Make the tempering.

Coconut chutney is ready..goes well with poori/idli/dosa/paniyaaram.

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