Breakfast/Lunch or Dinner- Idly and Sambar

Pani Vizhum Malarvanam...Pudu Vellai Mazhai. Yeah its song time and especially ,it has started snowing in Chicago :( Very nice place yet bad weather. After waiting for a long time, Yesterday i went and got Idly Rice.(Apada...) Yeah,its a relief to make dinner/breakfast or lunch short.Hehehe..Very bad huh? Really, very easy to grind and keep in idly cooker...Ta-da.Idly is ready.

Idly Rice: 4 cups
Urad Dal : 1 cup
with little bit of Methi seeds



Soaked in water for 5 hours and grind it one by one and mix it together with salt.
Pre-heat the oven 400 degrees and switch i off after 3 minutes. Place the idly mavuor Batter inside the oven and forget it.Dont forget to switch off the oven !

Next day morning,once the batter comes up a little bit , just stir it once. In a Idly thatu or plate ,just put a drop of thengai ennai and spread it whole and put the batter in it.Within 10 mts ,Idly is ready..

So, What idlies goes with? Sambar or Chutney or Milagai Podi or just curd. Here is the simple recipe of Kutti Vengayam Sambar( Pearl onion/Small Onion Sambar).

Kutti Vengaya Sambar:

Ingredients:

Tamarind: Size of Lemon
Kutti Vengayam/Pearl Onion - 1/4 cup - 1/2 cup
Sambar powder - 1spn
Channa Dal/Kalla parupu - 1 spn
Daniya - 1 spn
Long Red Chillies - 4
Coconut- 3 spns
Cooked Toor Dal - 3/4 cup

Method:

1) Place Toor dal in cooker with Turmeric for 4 whistles or till it gets cooked.
2) Make tamarind pulp out of tamarind soaked in hot water.
3)In a kadai with oil, add Mustard seeds,1 long red chillies and small/pearl onion and fry till the raw smell goes off.Immediately add Tamarind pulp ,Sambar powder and salt to it.
4) Let it boil and by that time, in a small kadai, fry 3 small onions,Daniya/coriander seeds,Coconut, Chana dal/Kalla parupu,Long red chillies(3) and make a paste or powder out of it.
5) Once boiling is done in kadai with Tamarind( PRobably takes 5-10 mts) , mix the grinded paste and cooked toor dal to it.Add asafoetida also.Boil for 5 minutes.

Garnish with Coriander Leaves and curry Leaves.



Idly Sambar ready :) If you have mini-idly plates, make idly out of it and put it in bowl of sambar, which makes 14 idly sambar like Saravana Bavan.

Traditional Meal - Part 1

MIXED VEGETABLE PORICHAKZHAMB, SENAIKIZHANGU KARI ,VADAMS AND RICE

Iniku athula enna samayal?is the tamil version of "what dishes you have prepared at home?" .As soon as this pops up from my mother who lives in India ,everyday will be different answer to it. Whether its a simple line to talk or just take an interest towards cooking.

Today I did ,Mixed Vegetable Porichakuzhambu which included Chow chow(Chayote),Carrots and peas as vegetables in Porichakuzhambu and Side dish as Senaikizhangu. ALways, Porichakuzhambu goes well with fried vegetable. I already had Frozen Yam ( Senaikizhangu) and made fried vegetable out of it.

So why not have on a daily-cold weather like Chicago...



Mixed Vegetable Porichakzhambu:

Vegetables: 1 Chow Chow (Chop in to big pieces), 1 Carrot and 1/2 cup of peas
Moong dal/Paitham Parupu - 1/2 cup
Turmeric powder- 1/4 spn
Coconut - 1/4 cup
Long red chillies- 2-3
Pepper/Milagu- 1/2 spn
Urad dal-1 spn
Coriander seeds/Daniya - 1 spn
Ginger- A small piece
oil and salt

Temper:

Mustard - 1 spn
Urad dal- 1/ spn
Long red Chillies - 1
And curry leaves ,Coriander Leaves to garnish


Method:

1) In a vessel ,mix vegetables and Moong dal and turmeric powder and place it in the cooker for 3 whistles.
2) In a separate Kadai,fry Coconut,Ural dal,Daniya/Coriander seeds,Ginger,Long red Chillies and Pepper and grind it in a paste form.
3) Take out Vegetable+ Moong dal from cooker and place it in the kadai and let it boil for minutes and by that time, pour the grinded one.
4) In a small kadai , temper Mustard and wait till it splutters.Immediately add Urad dal and long red chillies and garnish with curry leaves and coriander leaves.

Senaikizhangu Curry( Frozen Yam):


Ingredients:

Frozen yam- 1 packet ( Thaw it before you cook)
Mustard seeds - 1 spn
Urad dal - 1 spn
Long red chillies - 1-2
Turmeric powder - 1/2 spn
Red Chilli powder- 1/2 spn
Curry powder - 1 spn
Curry powder consists of Daniya/coriander seeds,Channa dal/Kalla parupu/Long red Chillies/Milagavathal fried in oil and powdered.Ofcourse , with little bit of Asafoetida/Perungayam.
oil and salt

Method:

1) In a kadai with oil , temper mustard and wait till splutters. Add urad dal,long red chillies ,turmeric powder and red chilli powder.
2) Add the Frozen yam(Senaikizhangu) and salt.Let it fry for few minutes(15-20 mts) in minimum flame,Ofcourse in Non-stick kadai so that it doesn't sticks.
3) Atlast add curry powder :)

Enjoy with Vadams and ofcourse hot rice :) Yum yummyy...

Badam Alwa in 15 minutes(Microwave Dish)

Yeah, its sweet time again. For the past couple days, am suffering from sweet-a-holic.
Last saturday, we've been to Sam's club a wholesale store here.I was planning to buy only diapers but ended up buying more which included Almonds too.My husband is such a calorie adder. Whatever he eats or buys, looks in to the nutrient value and talk about it.( Yeah such a bore) But who cares about it.All I dreamt of making Badam Alwa once I saw that 4 lb package.


My husband has got a very good taste for everything.It has to perfect for him no matter what.But the quantity he takes will be less than anything.So I should make it less as well as tasty.He has got it from my Father-in-Law.He is also a sweet-a-holic person.His expertise is this Badam Alwa.So I learned it from him.Well, the beauty here is he makes this Badam alwa in Microwave and believe me or not , it just took 15 mts only.

I am re-posting this recipe for "Microwave Event"- Sweets 'n' Savourites by Brinda.

Ingredients:

Badam - 1 cup
Saffron - 2-3 strands(Keep strands in 1 tsp of Milk, will give the color)
Sugar - 1 cup
Milk (Necessary quantity)
Yellow color( If you like it you can add it.Just add less than a pinch to water)

Method:

1) Soak Badam in hot water for about an hour.Peel of the badam and grind it in the mixie with milk in a consistent of thick paste like.
2)Place it in the microwave for 2 minutes.Then, after 2 seconds ,stir it well.
3)Again place it back in the microwave for 3 minutes.adding saffron or Yellow color to it.(5 minutes over)
4)Again stir it well and place it for 3 and 2 minutes apart.
5) You may see it reducing after doing the last step. Again, keep it for 5 minutes and stir well.

Ta..da ready in 15 minutes. 1 cup of Badam will yield only 1/2- 3/4 cup atlast.

4 steps to make Semiya Payasam

I always remember my mother, whenever I make Semiya Payasam at home:) Oh Mummy...:( It's such a sweet recipe everybody loves.And ofcourse, forgot to mention...Its easy too. Kids will surely like it and ask there moms to make every weekend.

As a end of my Sai Vrat, neiveidyam has to be offered to the Lord.So,Semiya payasam will make the best neiveidyam in this whole world.

Ingredients:

Semiya - 4 tsp
Milk : 4- 5 cups
Cardamon powder- a pinch
Cashews/Badam- 1-2 spns
Ghee- 1-2 spns
Sugar- 1/2 cup - 1 cup( As needed)

Method:

1) Fry Cashews and Badam in Ghee till they become roast and set aside.
2) In the remaining ghee, roast semiya for just 2 minutes till they become little brown and here is the secret, Pour little bit of water till semiya is half-cooked.(By this way, it won't take much milk to boil as well as it tastes the same as pouring milk).
3) First , pour one cup of milk till it and stir till it becomes little thick, and then pour second cup of milk till that becomes thick and repeat this step till 4 -5 cups of milk.It should become thick and semiya must be cooked as well.
4)Atlast add sugar ,Cardamon powder and cashews/Badam :)





Yumm yummy...Isn't it easy?

Sai Vrat - Get your prayers answered

SAI VRAT is the vrat to be followed 9 Thursdays continuously and you get prayers fulfilled while doing so.There are certain rules to follow this and it worth trying.



Rules to be followed for Sai Baba Vrat:
1. Any woman, man or child can do this vrat.

2. This vrat can be done by any person without any difference of caste and creed.

3. This is a very miraculous vrat. Desired fruits are obtained by doing it for 9 Thursdays according to the rules.


4. This vrat can be started from any Thursday by taking Sai Baba's name. One should pray to Sai Baba with complete devotion for the fulfillment of the desire for which the Vrat is done.


5. Sai Baba must be worshipped in the morning or in evening. Sai Baba's photograph must be placed on a yellow cloth. Clean the photograph with clear water. Tilak of Chandan (sandalwood) and Kumkum must be applied to the photograph of Sai Baba. Yellow coloured flowers or garland must be offered to Sai Baba, incense sticks and lamp must be lighted and then the main story of the vrat must be read. Sai Baba's name must be remembered and then prasad must be distributed (prasad may consist of a some sweet or fruits).


6. This vrat can be done by eating only fruits ( it may also be done by consuming milk, tea, sweet, etc) or it may also be done by having lunch or dinner. But it must be remembered that the vrat must not be done by not eating anything.


7. If possible one must go to Sai Baba temple and if it is not possible then Sai Baba must be worshipped at home only with complete devotion.


8. This vrat can be continued even if one is out of his/her own town.


9. During this vrat if women are going through menses or if by any reason one Thursday is missed, then that Thursday must not be taken into consideration for 9 Thursdays. Another Thursday must be taken into consideration and then concluding ceremony must be perfomed.


Believe it or not, I tried this Vrat and really prayers got answered.Thanks to Sairam:)

Eggplant Thogaiyal ( Kathirikai Thogayal)

MMM...MMM...MMM...Am smelling the aroma of the kathirikai Thogayal,I just prepared. I always end up in creating a simple one yet yummy. Whenever I shop at Indian store, I get eggplant thinking of it to make baigan bartha. But , for a change, I thought to make it as Thogaiyal. You can mix it with rice or make it a side dish for dosai and idly also. Here is the one.


Ingredients:
Eggplant - 1
Tamarind - quarter size of lemon
Mustard - 1 spn
Urad dal/ulutham parupu - 1/2 spn
Long Red Chillies- 2-3
Coriander leaves- 1/2 cup
Curry leaves
Ginger- a little piece
Asafoetida - a pinch


Method:

1)Massage the oil on the eggplant and microwave it for 8-10 mts, till it becomes soft.
Place is aside and let it cool for 10 minutes.

2)By that time, in a Kadai with oil,add
*Long red chillies,
*Coriander leaves,
*Tamarind,
*Curry leaves,
*Ginger

3)Once the fry is done, switch off the flame. Peel the cooled eggplant and take the inside part and put in the mixie along with the fries ones.Grind it with water.


Atlast, temper with mustard and urad dal:)




Ta---Da...Kathirikai Thogayal is done!

Simple yet Colorful Vegetable Rice

When it comes to breakfast, or lunch or dinner,Rice is the word comes in to my mind.Without it, I would be so crazy. Simple my mom and sister calls me "Sadam"...That means Rice in Tamil.I could eat it any time of the day, anywhere on the earth. I would not even think about it ..Just eat eat eat.
Nowadays, things have changed. After marriage, Since my husband loves to take chapati, unfortunately, I love chapatis too.But, will surely end with curd rice.

So , I decided to make a simple vegetable rice, which everybody adores.The beauty of this is,includes all colours which will tempt you so much to have more and more...As you know, whatever I try to make, will keep it simple & delicious. This is one of my husband's favourite vegetable rice.You can make it really fast, takes no time...Except for the chopping of vegetables which you can ask your hubby to do ;) just kidding.

I am sending this to Rice Mela hosted by Sri ( Cooking 4 all seasons).Again, hats off to Sri, who is doing this.



Ingredients:

Beans- 1/4 cup (Thinly sliced )
Carrots-1/4 cup ( Thinly sliced)
Red Pepper- 1/4 ( Thinly Sliced)
Yellow Pepper - 1/4
Green pepper - 1/4
Frozen Peas/Fresh peas - 1/2 cup
Corn - 1/2 Cup
Ginger - Garlic - 1 tsp
Cinnamom - Small Stick
Bay Leaves
Green Chillies- 5-6 (Slit in between and according to your chilliness)
Salt & oil
Ghee- 1 tsp
Ofcourse Basmati/Ponni Raw Rice - 2 cups ( Basmati is good)


Method:

Once you chopped all the Vegetables, here is the step

1) Put Rice in a rice Cooker with 1 : 2 ratio ( 1 cup of rice = 2 cups of Water)
2) In a Kadai, pour Oil,Bay leaves,Cinnamon,Ginger - Garlic paste, Green chillies and fry for a minute and then put all Vegetables and Salt.This will take 15-20 minutes to cook.If you want you can sprinkle some water to it.
3)Once the rice is done, pour it in a big pan or plate and let it cool a bit.Just take a spoon of Ghee and pour it over rice and mix it.
4) By that time, the vegetables will be done and you can mix with those rice nicely and garnish with lots of coriander leaves.


Thats it.Ta..Da...Vegetable rice is done:) So simple and delicious and ofcourse colorful too :)

Njoi making and having it.

Ra..Ra...Rajma!

"Ra..Ra...Sarasuku Ra..Rajma". Remember the song in Rajini's movie. How colorful and stylish it is, the same way I thought to make it .Yes, its Friday night.Well, Its Rajma day. It gives me so much pleasure when I write it, how yummy will it be when I make it? That too, if it is simple and easier than the usual stuff. Not the usual frying of onions,tomatoes and grinding it to paste. This one is much more simple and quick to make it.

My husband's mami has come from China, so her taste of cooking is little bit differnt than our usual cooking. Not only that, she is pakka north indian women:) yeah, they make real ,authentic traditional curries. Well, to make it simple, this was the idea just grabbed from her.Very simple and quicker too.

Ingredients:

Cinnamon - small stick
Onion -1/2 cup
Ginger- garlic paste - 1 tsp
Hunt's tomato paste - a small one ( you get it in store for just $.75)
Dry Roasted Cumin and Coriander - 1 tsp
cooked Rajma - 1.5 cup
Chilli powder - 1 spn
Channa masala - 1 spn
Garam masala - a pinch
Coriander leaves for garnishing.
Salt & Oil



Method:

Before starting, grind Onions,Cinnamon,Ginger-garlic and make it a paste.

1) In a kadai with oil, pour the paste and fry till the raw smells goes.
2) Add the Hunt's tomato paste and the dry roasted cumin and coriander powder and Chilli powder.
3) Let it fry for some more minutes and add the Rajma with Channa masala.
Fry till all those raw tomatoes smell goes away leaving the fragrant of rajma and her spices.
4) Atlast add garam masala and coriander leaves.

Ta..Da. Rajma is done. I know, it is the easiest and simplest way to eat!!!

Enjoy the dish!

Thenguzhal - Diwali Celebs- JFI

Diwali or Deepavali is one of the festival grandly celebrated throughout India. Also called as "Festival of lights" have originated as a harvest festival, marking the last harvest of the year before winter. I really miss India this time.For the past two years, I have been out of my country India and really miss my parents :( Having 6 month old kid at home, my parents and in-laws will enjoy the sweet days of her.
Having all those in mind, I have got something special for this Diwali for not-so-missing India! Yeah, I made thenguzhal

Thenguzhal is one of the snacks made during Diwali!Its yummy and nice to munch in between meals! ;)This one is so easily made and interesting for beginners in cooking too :) Want to impress, Husband or Mother-in-law? Yeah, I know that smile:)




Since this month is celebrating food , I am sending this for JFI Nov '08 Festival Treats. And hats off to our Host : Srivalli.

Recipe as goes:

Ingredients:

Rice Flour - 2 cups
Powdered Urad dal ( You get in stores) - 1/4 cip
Jeera ( Oops, I didn't add.I got to buy it today at Indian store)
Salt
Butter - 2 tsp

Method:

Mix like a dough with water and keep it aside. Heat more oil in a pan, and with that "achu" , you can try doing it directly to the pan, until it becomes nice and crispy :)



Thats it! Isn't simple ?

(Curry Leaves)Karuveppalai Kuzhambu - KK

Karuveppalai is one , which is hard to get for the money. We hardly get 1 or 2 stems for the a dollar or so. So I keep thinking how do it do when I have very small in quantity where I need it to season for others too...Just kept thinking, my bulb over my head worked.

I can do it with curry leaves powder. Yes, we get powder in stores in fine quantity and quality. And it also serves to be a "Pathiya" samayal. Whats that? well, it is the different kinds of food you eat after delivery !


Karuveppalai kuzhambu is very good for health and hair too. So just make it for a week and store in the fridge.

Ingredients:

Tamarind - a size of big lemon ( Make a tamarind juice out of it)
Lond red chillies/ Vathamolaga - 3-4
Ginger - small piece
Store bought Curry powder - 4 spns ( I have got one from Grand sweets in chennai)
Mustard - 1 spn
Turmeric - 1/4 spn
Asafoetida/Perungayam - 1/2 spn

Sessame oil and salt

Method:

Just two things to do. One is to grind and other is to cook.

In mixie:
1) Tamarind juice
2) Curry powder
3)Ginger
4)Long Red Chillies or Vathamolaga


Once it is grinded, put sessame oil or nallaennai in kadai and season with mustard and wait till it splutters.Put the turmeric powder and the grinded thing and wait till it gets thick.

Tadaaaaaaa...


Karuveppalai Kuzhambu is ready.

You can add one full stem of curry leaves to it :)

Its simple and easy.Isnt?

Ready to go- Breakfast with Leftovers

Its simple and yummy ! Today morning, I was wondering what could I make for breakfast? Is it always going to be cereal or oats? Nope. Why not make a Cheese bread sandwich with stuffed leftover gobi. Oh My god, Have I written the recipe in one line.

Yes, its very simple. I had Gobi from the leftovers of the gobi parata. So thought to make it a simple sandwich which cheese in it.

No method and No ingredients.

Apply butter in the tawa, and place the bread. Toast the bread both side till it gets light brown on the sides and place the cheese (square one) and the gobi . Just off the flame and wait till the cheese melts on the tawa. Yummy yummy..

I am sending this to "Bread Mania" event hosted by Sindura.





Not only it tastes yummy but very different from the usual oats!!!

Keera Porichakuzhambu / Keera Porichakootu ( Spinach)

Its a rainy day outside and as planned I did Keera Porichakozhambu or Keera poricha kootu. Spinach is so fresh here in Devon ave, Chicago. Wonderful indo-pak filled area and the happy news is you get more Indian vegetables.

I live very close by so I shop every fifteen days to make all those delicious indian curries at home.

Keera( Spinach) is a very good nutrient to our body. Specially on a rainy day, if you eat anything hot will be so delicious, and why ask about hot prepared spinach dish. Yummmm!!!

Its easy and quick to prepare.

Ingredients:

Spinach - 1 bunch
Moong dal - 1/2 cup
Mustard - 1spn
Urad dal- 1 spn

To Fry and Grind- (TFG)

Coconut - 2 spn
Channal Dal /Kalla parupu - 1 Tpn
Coriander seeds/Dhaniya - 1 Tsp
Pepper/Milagu - 5-6
Long Red Chillies/Molagavathal - 2-3
Jeera- 1.5 spn


MEthod:

1) Wash spinach separately and boil it in the Tawa.
2) Cook moong dal in the cooker about 3 whistles
3) Mix spinach and dal and let it cook in the Vessel for few minutes.
4) While doing so, take a small kadai , add Oil
And add those TFG ( To Fry & Grind) and grind it well.
5) Pour it back to the spinach dal and let it boil for 5-8 mts in Medium High flame.
6) In a small kadai, put oil and add mustards, urad dal wait till it splutters and pour it back to the spinach dal.


Keera Porichakozhambu is readdddddddddddddddddddy!!

Yummy yummy!

Dal and Curry - Methi dal, Cauliflower peas aloo curry with Chapati

Yeah its a midday of the week. Having a kid is bit of work and wonder what will I make for dinner... Suddenly struck to make it simple and yummy. Everyday except weekends, my husband does take only chapatis in the night. So only one dish doesn't make tummy full. Thats why I planned to do Dal and Curry combination, which will be easy to take it for chapatis.

Methi dal is one of my favourite dish and its healthy too. Ofcourse, the curry will be delicious cauliflower , peas & aloo !!! Yummy isn't? It just took 1/2 hour to cook and finish off the both. Makes my job easier and lots of time to spend with my daughter.

Methi Dal

Ingredients:

3/4 cup- Methi
1/2 cup - Toor dal
Tomatoes- 1
Chillipowder - 1 spn
Long red chillies - 2-3
Mustard & Jeera - 1 spn
Garlic - 2-3
Salt & oil

Method:

Wash methi nicely in water so all the mud in the methi just goes off away.

1) Put methi leaves & toor dal in vessel in cooker for about 3-4 whistles.
2) Once it is done, put back in the kadai and let it boil with salt, chillipowder & tomatoes.
3) once it is boiling for about 5- 10 mts in high flame, keep it in low flame
4) Take a small kadai,and add 1 spn of ghee( here it is where, taste becomes so yummmy) ,and little bit of oil .
5) Put mustard,Jeera. Once it splutters add garlic and long red chillies.

Pour it back to the dal!

Methi Dal is readyyyyyyyyyyyy!!!

Photos to be added shortly.

Thalikardu! - Last thing or First thing in the kitchen

Thalikardu is the tamil word for the last thing to do for Rasam and Kootu. I mean, After preparing Rasam or Kootu ,atlast, the pour ghee or oil in a separate kadai and pour the mustard, cumin seeds , wait till it splutters and pour back to the dish.

Normally , its the last thing to do in the kichen, so the aroma comes from that and stays till we take it. But some people do it before hand and keep it in a spoon or Karandi. I have seen my mother does it later hand or before serving so that it remains so aromatic but also, my sister does it before hand and keep it in spoon to add it later. Which one is the best? is the question arises in everyone's mind.

If they are going to Thalikardu before hand, they might use one vessel to do it and keep it in spoon and prepare rasam or any other dish in that same vessel . But If they are going to thalikardu later means, they might use one vessel to prepare rasam or any dish and later one small kadai to thalikardu and add it last.

Eventhough, it is not a very good reason to debate, it always strikes in my mind, why do it before hand and keep it.Does it not loose the aroma ?What do you think?

Traditional Lemon Rasam - Lemony Rasam

"Where is the Mustard? Where is the Toor dal? Where is Daniya?" started my day with lots of questions after arranging things in the kitchen. I have moved to Chicago since my husband's new project over here.
After a long gap, I have resumed back my position in my kitchen. So, Why not prepare some traditional thing at home? I started with Lemon Rasam, which is my husband's favourite as well as my Mom's too. She can prepare it so nice so I try no to imitate her and try my own.

Its so simple and yummy and ofcourse, Easy too. Mostly people do put toor dal in that, but a traditional is use of Moong dal! yes, its Paitham parupu ( Moong Dal).The beauty of this rasam , does not require Tamarind juice at all. So simple and easy,isnt't?


Ingredients:

Water - 3-4 cups
Tomatoes - 1( medium ) or 2 ( small)
Green Chillies - 3-4
Grated Ginger- 1 spn
Turmeric Powder - 1/2 spn
Moong Dal ( Cooked) - 1/2 cup or less than 1/2 cup
Mustard- 1/2 spn
Lemon - 2
Asafoetida - a pinch
Coriander and Curry leaves

Method:

1) In a vessel, Pour Ghee and add Mustard. Wait till it splutters.
2) Then add Green chillies, Ginger and Tomatoes, Turmeric powder and fry for a minute or so.
3) Pour water , salt and let it boil for 10-15mts till the water becomes half the quantity you poured .
4) Switch off the gas and take the cooked moong dal ( Smashed nicely) and add it to the vessel.
5) Lit the gas again till you get the boil and switch off.
6) Atlast, add squeeze the lemon and see for your taste till you get the Lemony taste.

Garnish with coriander,curry leaves and ofcourse, Asafoetida.

NO RASAM PODI , NO TAMARIND JUICE...ISNT'T SIMPLE?

You will surely love it.

Its a girl!!!

Everybody has atleast one 'happiest day of life' and for me, April 20th, 2008 is the day. By sai's grace,I have safely delivered girl baby on that day. A beautiful princess has come in to my life and God has chosen her to be with me.

Her name is Sai Amrita and she is so sweet .Well, will update with more details about her and soon to be back with new and yummy recipes. Right now, am forced to follow "Pathiya" Samayal...

Will back soon...

C Ya

Expecting ....

Yes, Am expecting and this is the month;-) Well, am due this end of the April and expected anytime. So will be taking off for couple of weeks ;-)I will be back with delicious dish after my delivery. Until that day, please pray for the safe and sound delivery of my baby.

Bulbs of health meals that heal

Regular consumption of onions has been shown to lower high cholesterol levels and high BP


Many plants in the genus Allium are known by the common name onion, but used without qualifiers, it usually refers to Allium cepa. Allium cepa is also known as ‘garden onion’ or ‘shallot’. Available year round, onions are easily propagated, transported and stored.
Medicinal properties

Evidence suggests that onions are effective against the common cold, heart disease, diabetes, osteoporosis, and other diseases. They contain anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant components such as quercetin.

Onions, like garlic, are rich in sulphur-containing compounds that are responsible for their pungent odour. They are also rich in chromium, a trace mineral that helps cells respond to insulin, vitamin C and flavonoids.

The higher the intake of onion, the lower the level of glucose found during oral or intravenous glucose tolerance tests. Experimental and clinical evidence suggests that allyl propyl disulfide, found in onions, is responsible for this effect. It does this by competing with insulin, which is also a disulphide, to occupy the sites in the liver where insulin is inactivated. This results in an increase in the amount of insulin available to usher glucose into cells causing a lowering of blood sugar.

Regular consumption of onions has been shown to lower high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke.
Culinary uses

Onions are a staple food in India, and are therefore fundamental to Indian cooking. They are commonly used as a base for curries, or made into a paste and eaten as a main course or as a side dish. Onions are low in calories yet add abundant flavour to a wide variety of foods. With only 30 calories per serving, onions are sodium, fat and cholesterol free, and provide dietary fibre, vitamin C, vitamin B6, potassium, and other key nutrients.

Courtesy: The Hindu

Something Special- Ennai kathirikai Kozhambu

It isn't special everyday and today I consider special because of my all time favourite dish. Yeah, its Ennai Kathirikai Kozhambu ( Oily Brinjal Gravy). After my mother came, I didn't have any opportunity to cook.

How nice it is when mother had the chance to taste daughter's cooking.So I decided to take the control over kitchen.Here is the recipe:



Ingredients:

Kathirikai/Brinjal - 6-7 ( slit in to four)
Sessame oil/nalla ennai - 4 tsp
Tamarind - Size of big lemon

Seasoning:

Mustard - 1 spn
Toor Dal/Toor parupu - 1 spn
Chana dal/Kalla parupu - 1 spn
Urad dal/Uluntham parupu - 1 spn
Long red chilli/Molagavathal - 2
Asafoetida/Perungayam -1/2 spn


Fry & Grind:

Channa dal/Kalla parupu - 1 spn
Coriander seeds/Daniya - 1 spn
Long red Chilli - 3
Pepper/Milagu - 5
Fenugreek seeds/Vendayam - 1/2 spn
Coconut - 1 spn
Jeera - 1spn
Ginger - 1/2 piece

Fry these in Sessame oil and grind in to paste.

Method:

1) Take the pulp from the tamarind and keep it aside.
2) In sessame oil, add all the ingredients from the seasoning and put the brinjal and let it fry for 5 -8 mts.
3) After that, add the pulp from the tamarind and salt. Let it boil for 8-10 mts.
4) Once the gravy is thick, add the grinded mixture and boil for 5 mts.
5) Garnish with Curry leaves.

Yummy & Hot Ennai Kathirikai is ready...Mom, lets eat...!!!

Aval Bisibelabath in 1001 Quickie Breakfasts

Thanks to Ramki to include my recipe in 1001 Quickie Breakfast.

Keera Morkootu

Keera Morkootu is one of my mother's specialty. I tried to imitate her style, but as you know, mother's recipe is always unique. The recipe as follows

Ingredients:

Spinach - a bunch
Moong dal - 1/2 cup
Buttermilk - As needed

To Grind:

Coconut - 3 tsp
Jeera - 1 tsp
Green Chillies - 3


Tempering:

Mustard - 1 tsp

Method:

1) Separately cook Spinach and Dal.
2) Once it is cooked, let it boil for 5-8 mts and then put the grinded thing with this and boil for 8 mts till it gets semi liquid.
3) After that, add the butter milk to make it little bit thick like the consistency in this picture.
4) Then, in a small kadai , with oil ,put the mustard and wait till it splutters and pout it in the kadai.

Its easy and healthy recipe too. You can make it in 4 steps and takes about 10-15 mts totally.

Method:

Pulikachal - Making of Tamarind Rice from the Scratch

Tamarind rice is one of the famous mixed rice in the region of south India. It has the sour taste.This recipe can be refrigerated for many days.Puliyodare is particularly known to be a specialty of the Iyengar community, and some of the best puliyodare can be found in South Indian Sri Vaishnava temples, associated with the Iyengar community.


Recipe as follows:


Ingredients:

Tamarind - 200 gms
Sesame oil/Nalla ennai - 200 gms
Mustard - 2 tsp
Chana Dal - 3 tsp
Urad Dal - 1 tsp
Peanuts/Kadalai - 5 tsp
Vendayam/Fenugreek - 5-6
Long red chillies/Molagavathal - 10
Turmeric Powder/Manja podi- 1 heep spn
salt
Curry Leaves - The more the better
Asfoetida - as Needed

Dry powder:-

The following ingredients are to be fried in sesame oil/Nalla ennai and make a dry powder.

Long red chilli/Molagavathal - 15
Channa dal - 1/4 cup
Coriander Seeds/Daniya - 1/4 cup
Pepper/Molagu - 6


Method:

1)In a kadai with Sesame oil/Nala ennai, add mustards and wait till it splluters.
2) Add Channa dal,
Urad Dal,
Peanuts and fry for 5 mts,
Fenugreek seeds/Vendayam,
Long Red Chillies- 10
Turmeric Powder,
Extract juice from Tamarind,( When extracting the juice, you should make sure
the juice is thick)
Salt,

It should boil for 10-15 mts.
3)Add the dry powder, curry leaves and asafoetida and let it boil for 10 mts till it becomes thick .

Its time for Valaikappu/Seemandam - Baby Shower

Yeah! Its is the month of Valaikappu/Seemandam :-) Well, to be simple in American terms, its Baby Shower. My parents have come to visit us and the function went on superb. Lunch was prepared by mom and myself did all the help I could do. Everybody contributed for this , even my hubby too :-)

The main dishes were Sakarai pongal ,Puli sadam ( Tamarind Rice), Thengai Rice ( Coconut rice), Thayir Sadam ( Curd Rice),Avial ( Mixed vegetables curry), Pickles , Chips and for desert its vanila,chocolate,strawberry ice cream.

Morning it all started with Valaikkapu, inserting all the bangles in the hand. 19 in one hand and 20 in another hand. Then, we all started to a near by temple called Arsha Vidyalaya Gurukulam in Saylorsburg and for two hours happened Seemandam. From the ganapathy slogam to the stage of Allamuttu , everything happened successfully. Atlast, its lunch time and as expected , guests enjoyed the food.

What's for Breakfast- Aloo Poha

Everyday its usual cereals for breakfast. So, just for thought I planned to do Aloo poha which takes equal time as cereals with little bit effort.
Here is the recipe:

Ingredients:
Thick poha - 3 cups
Potato - 1( thinly sliced)
Green chillies - 2-3 chopped finely
Ginger - 1/2 spn
Turmeric powder - 3/4 tsp
Coconut - 3-4 tsp
Lemon - 2 tsp
Coriander
Mustard,jeera - 1 spn each

Method:
1) Soak thick poha in water for 10 mts and drain the water.
2) In a kadai with oil, add mustard ,jeera and wait till it splutters. Add Green chillies,ginger, turmeric and potatoes and fry for 5-10 mts.
3) After that add the poha ,coconut with salt

Garnish with lemon juice and coriander. Easy Yummy poha is ready in just three steps.

Simple yet delicious Kuzhiapam!!!

The recipe will follow:

Kuzhiapam can be done in different ways. But taking the time factor and simplicity, it is done very simple by taking the remaining batter of Idly.

Ingredients:
Remaining batter of idly
Onions- 1/2 cup
ginger- 1/2 spn
Green chillies- 2-3 chopped finely
Salt
Asafoetida - a pinch
Mustard - 1/2 spn

Method:
1)In a kadai with oil, add mustard and wait till it splutters.
2) Add green chillies,ginger and onions,asafoetida and fry till they are translucent.
3) Mix it with batter.

Once the batter is ready, pour it in the kuzhiappam vessel. Ta-Daaaa!! Its ready.

Cabbage Kofta Curry - Romantic Dinner

Vah Reh Vah...What a dish it is!! I could hear WOW behind and imagine how nice it will be when you really prepare it and have! Wow. I don't think I need to describe it more as the picture shows the description itself.
Should I proudly say that my husband contributed for this dish? Do I hear some quarreling at the back from the ladies who read this? Anyhow, let me come to the point. ;)

Moreover this is a mughlalian dish. Here is the recipe.


Ingredients for Kofta:

1 cup shredded cabbage
Besan flour/Gram flour -(3/4 - 1 )cup
2-3 green chillies
a pinch of red chilli powder
Salt
1/2 spn Turmeric powder

1)Cook shredded cabbage in kadai for few minutes. Take all the water out and mix salt and keep it out for 8 mts. Then, squeeze all the water , mix gram flour , turmeric powder, green chillies and makes balls.
2)In a Kadai with more oil, fry these balls and place in a tissue.

P.S: There should be not a water trace in these balls, otherwise, it wont fry properly.



For Gravy:

Onion - 1 ( roughly chopped)
Tomatoes - 1.5
Ginger-Garlic paste - 1 spn
Red Chilli powder - 1 spn
Cloves - 2
cinnamon - a pinch
Cashew paste - 1 spn ( 4-5 cashews soaked in water and make paste by grinding in mixie)
Curd - 2 spn
Garam Masals - 1 spn

1) In a kadai, with 2-3 tsp of oil, fry onions,ginger garlic paste, cloves,red chilli powder till the raw smell goes and add tomatoes and fry till it gets cooked.
2) Once it is cool, grind them in to proper paste.


Cabbage Kofta :-

In a kadai with oil, add the gravy paste and let it cook till the oil comes out , add curd and fry for 2-5 mts and atlast add cashew paste and garam masala. Let it boil for 5-8 minutes and before serving, add the koftas.

Ta-DAAAAAAAAAA!!! Cabbage kofta is ready.
It may look a lot of steps, but I bet its a very easy one:-) Though it takes more preparation time, its easy and its more easier when your husband helps you ;)
Come on ladies, call them...It will be more romantic!!And you will surely like it.

Milagu Kozhambu/Poondu Milagu Kuzhambu - "Wonder Drug" treatment for all

Milagu is Pepper and Poondu is Garlic. Whats all about "wonder drug" treatment.Yeah, we are talking about garlic and pepper here...Lets see whats all about this?

Five - Six times a week , we eat some junk foods,french fries,burgers,Chats etc made with different oils and tense our intestines. So, I have decided to clean our internal body once a week.Poondu/Milagu Kozhambu otherwise known as Garlic/Pepper Kozhambu is the best one.






If you google garlic and its medical value, you may find it be called as "Wonder Drug". Its a reputation for preventing everything form the Common Cold and Flu to the Plague!
At the same time, pepper has also its own benefits.In Ayurveda, Siddha,Unnani medicines, it has proved remedies to Constipation, Diarrhea, Earchae, Gangrene, Heart Disease ,Hernia ,Indigestion ,Joint Pain etc.,

As we keep ourselves clean everyday, its also our duty to keep our internal body clean and healthy. Once a week, its better to prepare this Milagu/Poondu Kozhambu and have it.And to our surprise, am using sessame oil which is also good for health. In tamil, it is called as "Nalla ennai" which translates as "good Oil". Its always better to use Sesame/gingelly oil for this one.Its just a 5 step process.

Here is the recipe:


Ingredients:

Tamarind - 1 big lemon size
Sessame Oil - 2 spns
Garlic - 10-12 cloves
Long red Chillies- 1


To fry and Grind:

Milagu/Black pepper- 1.5 tsp
Kalla Parupu/Channa Dal - 1 tsp
Toor Parupu/Toor Dal - 2 tsp
Molaga/Long red Chillies- 3
Asafoetida/Perungayam - 1/2 tsp

Tempering:

Mustard - 1 spn


Method:


1) Extract tamarind Juice and keep aside.
2) Take a small vessel or Kadai, pour oil and Mustard. Wait till it splutters.
3) Peel garlic and put in the kadai and fry for 2 minutes. Add 1 long red chilli also.
4) While its doing so, pour tamarind water in to the kadai with the salt.
5) Afer boiling for 5-10 mts, pour the grinded mixture and let it boil for 5 minutes.

Thats all it takes to do.

P.S: After garnishing with curry leaves , you can fry 2-3 garlic in oil and put it on top.It smells wonderful.

Paneer Peas Masala or Mutter Paneer

Every sunday evening, it is so boring to cook. So, this sunday, I decided to make simple and yet tasty one. As I was thinking, something struck my mind to prepare this Mutter Paneer or Paneer Peas Masala. Since am in the beginning of the last trimester, i was so exhausted but felt like eating some kind of North Indian dish.




First time after marriage, my husband promised me to help make this dish. It was so sweet of him to offer me help at this time. I really need someone's help and I swear this day is an unforgettable day of my life. It was just prepared in 30 minutes...including making of Chapati.

Recipe as follows:


Ingredients:

Paneer - 10- 15 pieces[cut in to squares]
Normal indian peas soaked in water over night /frozen peas - 1.5 cups
onion - 1
Tomatoes - 1.5
Ginger-Garlic paste -1 spn
Cloves -2
Cinnamon
Elaichi - 2
Turmeric powder - 1/2 spn
Chilli powder - 1 spn
cumin powder - 1 spn
Salt
garam Masala
Cashew paste - 1 spn(soak 3-4 cashews in water for few minutes and make paste )
Curd - 2 spns

To-Do things :-

1)In a kadai with Oil, fry
Cloves, Cinnamon, elaichi, roughly chopped onions ,Ginger-garlic paste ,Chilli powder ,turmeric and wait till it becomes light brown and let it cool for some time. Grind it in to a paste.
2) Separately grind tomatoes.
3) Fry panner in a kadai till paneer turns light brown.

Method:

1) Take kadai with oil and put the grinded onion paste and let it boil for 5-10 minutes till the raw smell goes off.
2) Then add grinded tomatoes.
3) Add Cumin powder ,salt and let it boil for few minutes.
4) Add peas, cashew paste , curd and salt. Boil for 3 minutes.
5) Add paneer and Garam Masala.Keep it in simmer and let it boil for sometime till you make chapathi.

Garnish with coriander.Didn't I tell you how yummy it was..How dumb of me!

Thick poha/Aval Bisibelabath

This is one of the recipe which inspired me from my mother. Since, it turned out to be good at the first time, I am posting the recipe over here.Usually, Bisibelabath is very famous in karnataka. And when you mix aval/thick poha in it...Its totally yummy. Bisibelabath is usually prepared in toordal and I better suggest using toor dal makes the dish more tasty than moong dal.



Here is the recipe:

Ingredients:

Thick Poha - 2 cups
Vegetables - 2 cups [ 2 Carrots,7-8 Beans, 3/4 cup Peas, 1.5 Potatoes]
Tamarind - Lemon Size
Sambar powder - 1 spn
Toor Dal- 1.5 Cups
Oil

To Fry & Grind:

Chana Dal - 2 spns
Daniya - 1.5 spn
Long red Chillies - 2-3
Coconut - 1 spn
Pepper - 5- 6

Method:

1) In a Kadai with oil, put mustard and wait till it splutters and all the vegetables and fry it for 5 minutes.
2) Then pour tamarind juice over the vegetables with sambar powder and salt.
3) Let it boil for sometime and vegetables are cooked nicely.
4) Side by Side, Fry and Grind in to powders or paste .Also, cook toor dal in the cooker.
5) Mix cooked toor dal and powders/paste and pour it on the vessel and cook for another 5 minutes.
6) Take the thick poha/aval and immerse in water for 5-10 minutes. After that , drain the water.Cover the lid and keep the poha for 10 minutes. It will be ready.
7)Mix the poha in the kadai and keep it on for 5 mintues.

Atlast, take a small kadai with ghee, add cashews and fry till it becomes brown. Garnish with coriander.

Yummy Aval Bisibelabath is ready.

Araitha Poondu Rasam( Grinded Garlic Rasam)

You must have already seen my old posts about Garlic Rasam. Actually, that is simple one and quick one too. But if you got time, you can grind some few ingredients and i bet its worth doing it. The product at last is very very yummy...You can't resist it.

Hats off to my akka, whom I learned it from. She keeps the tradition alive by keeping rasam in the lead vessel. Actually she prepares in stainless steel an pour it off in lead vessel, which adds more taste to the rasam. But as you know, Lead is strictly No-No... Its not good for health also.So she stopped doing that :-(

Okay, here is the recipe:

Ingredients:

Tamarind - 1/2 size lemon
[ extract tamarind juice from the tamarind by heating it with water ]
Garlic - 10-15 cloves peeled
Turmeric powder- 1/2 spn
Tomato - 1 Chopped finely
cooked Toor Dal- 1-2 spn
Ghee - 1- 2spns
Salt

to Fry & Grind:

Channa dal - 1 spn
Daniya - 1 spn
Long red chillies- 2
Pepper/milagu - 5
And Jeera -1 spn
Garlic- 2-3 cloves

Method:

1) In a small vessel or Kadai, Pour ghee and Add Mustard. Wait till it splutters, add Garlic and fry till it turns light brown.

2) Add tomatoes and the tamarind juice and salt.

3) While its boiling, take a small kadai aside and pour oil and start frying and grinding the whole powder/mixture.

4)Once the grinded mixture is ready, pour it in the vessel and add cooked toor dal.

Atlast Garnish with Coriander leaves, Curry leaves :-) Yummy araitha poondu rasam is ready.

Varutha Vazhakai((Hard Banana) Curry

Hard Bananas or Green Bananas or Vazhakai is the best next to potatoes. When fried, gives a nice aroma and pulls you to the table. Its good for health too.

Ingredients:

Hard Bananas/Green Bananas/Vazhakai - 4-5
* Vegetable powder/Kari Podi - 1 spn

Tempering/Talikardu:
Mustard
Urad dal - 1 spn
Channa dal - 1 spn
1-2 Long red chillies
Curry leaves- 5-10
Salt
Oil
Asafoetida - A pinch

Method:

1) Peel the bananas and chop it and put it in the water. ( SO that it doesnt turn
brown)
2) Take Kadai and put oil, Put mustard and wait till it splutters. Then put Urad dal, Chana dal and 1-2 long red chillies.
3) Put the chopped bananas and fry till it becomes crispy.( It may take more oil to fry)
4) Put the Vegetable powder/Kari Podi ,curry leaves and Asafoetida.

Ta-Daaaa....Varutha Vazhakai is served.




Note: Before frying bananas , I did cook it in the microwave for 5 mts. Usually this makes the cooking little bit easier.

* Vegetable powder: This is just a simple powder, to put for fried vegetables. It consists of Chana dal, Daniya ( Coriander seeds) and Long red chillies .

Pav Bhaji and Snow..

Well, they go together!!! Its a snowy day ... What more you want more than Pav Bhaji in a snowy day. Its heavily snowing in the eastern side of the United states. They have predicted winter storm today. If it is raining in India, we can go out and have hot pav bhaji in the street corner but its not possible here :-(

So , As my family loves pav bhaji, I created and even my child in the womb also had it. She liked it. I could sense that!!! (Mother knows her child very well before she/he born).






The recipe is a very traditional one followed in mumbai.Its not necessary to include lots of vegetables as I see in many blogs. Its simple and easy too. Thanks to my dear friend shilpa.

Ingredients:

2 Big onions chopped finely
3 Tomatoes chopped finely
1 spn Ginger- Garlic paste
3 Potatoes ( Boiled and mashed nicely)
1.5 Capsicum ( Chopped small and finely)
3/4 cup of frozen peas
2 heap spns of Pav Bhaji Masala
3/4 spn of Red Chilli powder
Salt
Oil

Method:

1) Heat oil in kadai, and fry the onions till it turns light brown and add ginger-garlic paste.
2) After frying, add tomatoes and fry till it mashes nicely.
3) Add Chopped capsicum and peas together and out a cup of water and close the lid.
( This will make sure that both are cooked and mashed nicely. No need to mash peas
fully.)
4)After that has been done for 10 mts, add the mashed potatoes. Potatoes act as a binding material and add another cup of water so that it mashes together so well.
5) Once you know that it has been blended well, add pav Bhaji masala and salt.
6) Let it cook for another 5 mts. and switch off the gas.
7) Atlast, take a small kadai and heat oil in it. Just add chilli powder in oil and pour it off the pav bhaji prepared in another kadai.

Garnish with coriander.

It's best served with onions, lemon ,butter and of course, don't forget pav! Either you get small sized buns in the store or as Pav in indian store.

The art of making Filter Coffee

This post shows the step-by-step process of making Filter Coffee at home.




This is how the filter looks like.


I am sending this post to Chita Amma's KitchenIts wonderful of you to conduct this Treasure Hunt. Hats Off Buddy:)This will surely connect people what they know and what they not know.





Show the top filter over the flame. This will open the holes underneath that filter making the essence to come faster and thicker.



After heating, put 3 tspns of Coffee powder( Preferred Madras Coffee day's , coffee powder). Others should be okay. and press with that pressholder lightly to make sure that the powder is evenly distributed.






Boil water in a separate pan and pour little by little, so that the decoction comes down thicker. ( P.S: Don't pour very fast - That will only drop the water to get down in to the bottom layer of the filter not the decoction).Continously pour little by little and make sure that the bottom filter is filled with the decoction.

3 tsps of coffee powder should be enough for two people. It depends on the filter coffee size too. Medium one will be okay for two-three people.




You can see the water is filled at the top filter.




The decoction is dripping from the top filter to the down filter. Decoction is just the essence of the powder and in the liquid form.


Once the decoction is filled, heat the milk separetly and pour it in the Dabara tumbler with sugar added.





Hot Coffee is served with the froth on the top!!! Wana coffee???

To get that froth, pour milk from the reasonable distance without spilling it.