Tiffin Sambar

Tiffin sambar mainly differs from other sambars in the use of Tamarind and masala.  No tamarind should be added to this Tiffin sambar because sourness in tomatoes would be sufficient to give the desired taste.  The recipe follows.

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Toor Dal              - 1 cup
Big Onion            - 1
Tomato                - 1
Carrot                  - 1 (Medium Size)
DrumStick           - 1
Mustard Seeds     - 1/2 tsp
Urad Dal              - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp
Green Chili          - 1
Curry Leaves       - few
Coriander Leaves - few
Turmeric Powder  - 1/4 tsp
Salt                        - As required
Asafoetida             - a pinch (Hing /Perungayam)
Oil                         - 1 tbsp

To Grind:

Tomato                 - 1
Dry Red Chili       - 2
Coriander Seeds   - 1/4 tsp (Malli)
Fried Gram           - 1/2 tsp (Pori Kadalai)
Grated Coconut    - 2 tbsp

Procedure:

• Cook well Toor Dal with a pinch of asafoetida, turmeric powder and a tsp of Gingely Oil.
• Chop Big onion Lengthwise. Slit Green Chili. Chop  carrot and drumstick into bigger size pieces. You can also use any other vegetables. Chop finely one tomato.
• Dry roast Dry red chili, Coriander seeds and grated Coconut. Grind it with another tomato and fried gram.
• Heat oil in a pan. Add mustard seeds, Urad dal and Fenugreek seeds to it.
• When they splutter add asafoetida. Add also chopped onions and curry leaves.
• When they turn translucent, add chopped vegetables.
• Saute it for some time and then add chopped tomatoes.
• Cover with a lid and cook it. When the vegetables are half done, add enough salt, turmeric powder and ground masala.
•  Saute till raw flavor goes off and after that add it to cooked dal. Add enough water and cook everything for a whistle.
• Garnish with coriander leaves and enjoy with Idli or Dosai of your choice.

Onam Sadhya

Onam ashamsakal!!

Sadhya is the feast which is prepared on the auspicious day of Onam. I always wanted to prepare full onam  feast at home.  This year i went ahead with the idea. Since I have never tasted sadhya, I was excited to prepare at home and gathered all the recipes with the help from friends and Google. So i am not sure whether the recipes are authentic. But i swear the taste was too good. 

Cooking Kerala Cusine was  totally a different experience for me. It is completely different from Tamilnadu style of cooking. One distinct thing i noticed was coconut was used in almost all the recipes and the use of coconut oil gives nice aroma to the dishes.  I am just giving insight to the Onam sadhya recipes. The recipe number varies up to 64.  I prepared the feast with 17 dishes..

1.  Banana  
2. Banana Chips. Jaggery coated  banana chips is also used for serving.
3. Pappad
4. Salt
5. Use Lime pickle, Mango pickle and Narthangai pickle. I didn't have any pickles at home. So i skipped this..I served Puli- Inji which is also usually served with it. It is nothing but Ginger is cooked in tamarind and jaggery water with turmeric and chili powder. Hence its a perfect blend of all tastes
6. Cucumber Pachadi - Cucumber is boiled first. yogurt and Coconut, green chili, mustard seeds and cumin seeds paste is added to it and then it is seasoned.
7. Olan - It is prepared with Ash gourd (Vellai Poosanikai) and White eyed beans (Thattam Payaru). Both are boiled separatley and its cooked  together in coconut milk, Green chili, Curry leaves. Drizzle coconut oil.
8. Cabbage Thoran - Shredded cabbage is sauteed together with small onion, coconut , cumin , green chili and garlic paste.
9. Aviyal - Vegetables cooked with coconut paste.
10. Rice
11. Parupu & Ghee -  Boiled Toor dal with Ghee
12. Kerala Style Sambar - Its similar to varuthu aracha sambar. Since we are also grinding small onion together it results in very different sambar.
13. Senai Kizhangu Pulissery - Yam is boiled first and coconut, small onion, cumin seeds, turmeric powder and red chili powder paste is added to it. Also add yogurt and seasoning.
14. Kerala Style Tomato Rasam - Its totally a different rasam. Tomatoes are smashed and boiled together with red chili, garlic, coriander seeds and pepper paste.
15. Spiced Buttermilk - Butter milk with Ginger, Cumin seeds and curry leaves.
16. Kadalai Parupu Payasam - Channa Dal cooked with Jaggery and coconut milk. One of my dear friends prepared this payasam for her onam celebrations. I also used this for the post.
17. Paal Adai Pradhaman - I used ready made Palada for this recipe. Its cooked fully in Milk and Jaggery.

Brinjal Kothsu For Briyani

Brinjal Kothsu For Briyani

Me and My husband love Briyani a lot. We used to buy Briyani from outside when we were at chennai. They used to provide a brinjal curry as supplement along with Briyani. Right from the first time i ate this, i started loving it.. Found out the recipe and tried out.. It was awesome!!! It goes well with rasam and sambar too.. Here is the recipe...

Ingredients:

Brinjal                    - 200 gm

Pepper                    - 1/2 tsp

Tamarind                - a lemon size ball

Salt                         - As required

Turmeric Powder   - 1/4 tsp

Sambar Powder      - 1 tsp

Jaggery                   - 1/2 tsp

Curry Leaves          - few

To Roast And Grind:

Peanut                    - 2 tsp

Sesame Seeds        - 1 tsp (Ellu)

Fenugreek Seeds   - 1/2 tsp (Vebdhayam)

Procedure:

1. Dry roast and grind everything under 'To Roast And Grind'.
2. Wash brinjals and slit them into four. Be careful while slitting the brinjal. See to that brinjals are not cut fully.
3. Heat oil in a pan. Add pepper and curry leaves. After some time add slitted brinjals.
4. Cover the pan and cook for some time.
5. Add tamarind extract,,salt, sambar powder, turmeric powder and enough water.
6. When the brinjals are 3/4 th done, add ground powder.
7. When they are done fully switch off the flame and add jaggery.
8. Serve it as you wish..

Samba Rava - Wheat Dosa (Samba Rava - Godhumai Dosai)

Samba Rava - Wheat Dosa  (Samba Rava - Godhumai Dosai)

Here is another interesting recipe with Samba Rava.. Samba Rava is  nothing but, broken wheat.. Its available in all the stores.. Instead of doing white rava uppuma, we can do  healthy samba rava uppuma.. I have blogged already about Samba Rava uppuma.. Now similar to Rava - Maida Dosa, we are doing this Samba Rava - Wheat Dosa.. For binding of Samba Rava Wheat flour is used..

Hence its a very healthy Dosa.. Ideal for Diabetic Patients .. Its very tasty too.. This is our breakfast once in two weeks.. Give it a try.. Here goes the recipe..

Ingredients:

Samba Rava                - 1 cup

Whole Wheat Flour    - 1/2 cup

Salt                              - As Needed

Water                           - As Needed

Gingely Oil                 - As Needed

For Seasoning: 

Mustard Seeds               - 1 tsp

Cumin Seeds                 - 1 tsp  (seeragam)

Black Pepper                 - 1 tsp

Chopped Ginger            - Few

Chopped CurryLeaves   - Few

Chopped Coriander        - Few

Oil                                  - As required

Procedure:

1. Dry Roast Samba Rava in a pan. Dry roast it till it leaves nice aroma.
2. Take a bowl.. Add Samba Rava , whole wheat flour.and salt. Add enough water to it to get dosa batter consistency. Let it sit for half n hour.
3. Do the sesoning and add it to the batter.
4.  Spray some Gingelly oil to Dosa pan.. Add batter to the pan.. Expand  it like for Dosa...  It will be difficult to expand dosas so just stick on to small uhtappam size dosas..Spray some Gingelly oil.
5. Once its done on one side, carefully turn to the other side.
6. When both sides are cooked serve it hot.. 
7. I am serving with Moong Dal Sambar ( Pasiparupu Sambar) and Mint-Tomato Chutney

Quick Tips:

1. you can add also onions to the Dosa.
2. This Dosa won't be crispier like Rava - Maida Dosa.. But its indeed healthy..

Masala Idiyappam

Another healthy, tasty alternative to Instant Noodles. Masala Idiyappam... You can prepare Idiyappam in just 15 minutes. And spend some 10 more minutes for preparing this Masala Idiyappam. You will get healthy and tasty Noodles!!!  I have used Brown Rice flour for preparing Idiyappam!!! Hence double healthy!!!

Here is the recipe...

Preparation Time : 30 minutes

Recipe For : 1

Ingredients:

Idiyappam                    - 2

Carrot                           - 1/2

French Beans               - 4 to 6

Fresh Peas                    - a handful

Big Onion                    - 1 (small size)

Garlic Pods                  - 3

Salt                              - As required

Turmeric Powder        - 1/4 tsp

Sambar Powdr            - 1 tsp

Garam Masala            - 1/2 tsp

Mustard Seeds            - 1/4 tsp

Curry Leaves              - few

Oil                               - 1 tbsp

Procedure:

• Break Idiyappam into small pieces. Chop Finely Big Onion, Garlic, Carrot and French Beans. Cook Fresh peas.
• Heat oil in a pan. Add mustard seeds. When they splutter add Chopped Onions , Garlic and curry leaves.
• After they turn translucent, add chopped Carrot, French Beans and cooked Peas. Cover the pan with a lid and let the vegetables cook in its own moisture.
• When the vegetables are done 3/4 th add salt, Turmeric powder and Sambar powder. 
• Saute well and then add Idiyappam. Mix everything well and cook for five more minutes.
• Switch off the flame and then add Garam Masala Powder.
• Serve it hot!!!

Spicy Kathirikkai Poriyal (Spicy Brinjal Poriyal)

Looking for a spicy Poriyal with Brinjal?? Then this might be helpful for you.. Presenting Spicy Kathirikkai poriyal which goes very well with Sambar sadham (Sambar rice) and Parupu Sadham (Dal rice). The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                  - 5  or 6
Big Onion            - 1
Salt                       - As required
Turmeric Powder - 1/4 tsp
Curry Leaves       - few
Mustard Seeds     - 1/4 tsp
Oil                        - 2 tbsp

Dry Roast And Powder:

Dry Red Chili     - 2
Channa Dal         - 1 tsp (Kadalai Parupu)
Cumin Seeds       - 1/2 tsp (Seeragam)
Fennel Seeds       - 1/2 tsp (Sombu)
Black Pepper       - 6 to 8

Procedure:

• Dry roast and powder everything under ' Dry Roast And Powder' without adding water. Chop Brinjal and Big onion lengthwise.
• Heat oil in a pan. Add Mustard seeds to it. When they splutter add chopped onions to it.
• Saute till they translucent and then add chopped brinjal.
• Add salt, turmeric powder and enough water. Cover with a lid and cook in medium flame.
• When brinjal is half cooked, add dry roasted powder to it.
• Keep on stirring in between and cook till brinjal is cooked soft. Serve it with Kuzhambu of your choice. 

Tomato Garlic Chutney

Tomato Garlic Chutney

Ingredients:

Tomato                      - 250 gm

Garlic Pods                - 5

Salt                            - As required

Red chillies               -1

Sambar Powder        - 2 tsp

Mustard Seeds          - few

Urad dhal                  - few

Oil                             - 2 tsp

Procedure:

1.  Blend tomatoes, garlic and red chilly in a blender.
2. Heat oil in  a pan. Add mustard seeds and urad dhal
3. Add the tomato paste .
4. Add salt and sambar powder. close it with a lid and cook till oil separates from the paste.
5. Chutney is ready to serve 

Thattam Payaru Kuzhambu (Black Eyed Beans Kuzhambu)

I have already posted Chettinadu Thattam Payaru Kuzhambu, where as this method is different and equally tasty.  The recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Thattam Payaru             - 1/4 cup  (Black eyed beans)
Big Onion                      - 1/2
Tamarind                       - small lemon size ball
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Sambar Powder             - 1 tsp
Curry Leaves                 - few
Mustard Seeds               - 1/4 tsp (Kadugu)
Fenugreek Seeds            - 1/4 tsp (Vendhayam)
Oil                                  - 1 tbsp

To Grind:

Big  Onion                 - 1/2
Chopped Coconut      - 1/4 cup
Garlic Pods                - 3
Cinnamon Stick         - 1
Cloves                        - 2
Fennel Seeds              - 1/4 tsp

Procedure:

• Cook Thattam Payaru (Black eyed beans) for 5 whistles. Chop Big onion finely. Extract tamarind juice from tamarind. Grind everything under ' To Grind'.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds to it. When they splutter add chopped onions and curry leaves.
• After the onions turn translucent, add ground masala to it.
• Saute till the raw flavor of masala goes off, after that add cooked thattam payaru, salt, turmeric powder and sambar powder to it.
• Add tamarind extract, enough water and mix everything well. Cook it for a whistle.
• Enjoy with hot steaming rice and Poriyal of your choice.

Brinjal And Capsicum Curry

Brinjal And Capsicum Curry

Brinjal is a very much healthy vegetable, which controls Diabetes and gives protection from  Cardio-Vascular diseases.  My husband is such a hater of Brinjal, that whenever i cook brinjal, he will carefully avoid Brinjal, insisting of the allergy he had during his school days.  Though he eats other foods which are advised by doctor not to eat for that allergy, he will never touch this heavenly vegetable.  Once i prepared this recipe. He tasted the curry, even without my insistence and to my surprise he liked it.. Adding capsicum gives crunchiness to the curry..  Best recipe for those, who don't like brinjal.. Give this recipe a try.. You will surely love it..

Ingredients: (Recipe For 2)

Brinjal                        - 2

Green Capsicum        - 1/2

Yellow Capsicum      - 1/2

Big Onion                  - 2

Tomato                      - 2

Ginger-Garlic Paste   - 1 tbsp

Cumin Seeds              - 1/2 tsp

Turmeric Powder       - 1/4 tsp

Sambar Powder          - 1 tsp

Garam Masala            - 1/2 tsp

Salt                             - As required

Oil                              - As required

Coriander Leaves       - For Garnishing

Procedure:

• Chop Brinjal and capsicum into little bigger pieces. Chop onion and tomato finely.
• Heat oil in a pan. Add cumin seeds to the hot oil. 
• Add chopped onion after cumin seeds sizzle. 
• When onions are translucent, add Ginger-garlic paste and saute well.
• Add chopped Brinjal, after the raw flavor of ginger-garlic paste goes off. Cover the pan with a lid and cook well.
• When brinjal is half cooked, add chopped capsicum.
• Cook in a medium flame for some time. and then add chopped tomatoes.
• Add also salt, turmeric powder and sambar powder.
• Saute until all the vegetables are cooked completely. Add Garam Masala powder and switch off the flame. Garnish with coriander leaves and serve the curry.
• It tastes so good with Chapathi/Roti. Adjust the spice according to your taste. You can also prepare this curry with Green Capsicum alone.

Kadalai Parupu - Pudalangai Poriyal (Snake Gourd- Channa Dal Poriyal)

We used to have Engagement function on the night before marriage in our native. Traditionally our engagement feast includes Sambar, Rasam , Milk, Kadalai Parupu - Pudalangai Poriyal and Potato Chips.  Though people now a days are opting for Tiffin varieties, this traditional feast always stay fresh in my mind. Hot rice with sambar, this poriyal and chips makes a perfect combo.. 

 Today's recipe is such exciting Kadalai Parupu - Pudalangai Poriyal. The recipe follows..

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Pudalangai                  - 1  (Snake Gourd)

Kadalai Parupu           - 1/4 cup  (Channa Dal)

Grated Coconut          - 2 tbsp

Mustard Seeds            - 1/2 tsp

Urad Dal                      - 1/2 tsp

Small Onions               - 2

Green Chilli                  - 2

Curry Leaves                - few

Salt                                - As required

Oil                                  - 2 tsp

Procedure:

• Chop Snake Gourd into little thick pieces. Chop Small onions finely. Slit Green chili.
• Wash and Cook Well Channa Dal. I used to pressure cook Channa dal in high flame for 5 continuous whistles.
• Add Snake Gourd to cooked channa dal and cook for another whistle.
• Heat oil in  a pan. Add Mustard Seeds and Urad dal.
• When they splutter, add chopped Onions, green chilli and curry leaves.
• After the onions turn translucent, add it to cooked dal and snake gourd.
• Add enough salt, grated coconut and mix everything well. You can skip adding grated coconut also.
• Your Kadalai Parupu - Pudalangai poriyal is ready to enjoy.
• Serve it with Kuzhambu of your choice.

Malligai Poo Idli (No Fail, Soft Idli)

Malligai Poo Idli   (No Fail, Soft Idli)

As the name suggests, this idli is sooo soft because of the little variations we are doing to the original Idli recipe. Even if you grind Idli batter in a  Mixi, this idli will be very soft..  Here i am including tips for getting softer idlis.

• Adding Fenugreek seeds (Vendhayam) really soften the idli.
• Grind Urad Dal separately, regardless of its quantity.
• If you are in cold country, For fermenting heat the empty oven to 180 degree Celsius for 15 minutes..  Switch off the oven and place the idli batter bowl in the heated oven for fermenting. Take it out after 8 hours. Idli batter would have fermented then.
• Even if the batter didn't ferment yet, you can add 1/2 cup of curd. And use the batter after an hour.

Here is the recipe for Malligai Poo Idli..

Ingredients: (Makes 16 idlis)

Idli Rice                  - 3 cup

Urad Dal                 - 1 cup

Cooked Rice           - 1/2 cup 

Puffed Rice(pori)       - 1/2 cup

FenuGreek Seeds(vendhayam)   -  1tsp

Salt                          - As required

Procedure:

1. Soak Idli rice and fenugreek seeds for atleast 3 - 4 hours. Soak Urad dal separately.
2. When you are about to grind urad dal, soak cooked rice and puffed rice together.
3. Grind urad dal separately and take it out in  a bowl. Grind Idli rice, fenugreek seeds, Cooked rice and puffed rice  together.
4. Add enough salt and mix both rice batter and urad dal batter well.
5. Let it ferment for 6-8 hours.
6. Grease the idli plates.. Pour in batter and cook idli.
7. Serve it with sambar and Chutney Of Your Choice... 
8. I am serving it with Hotel Sambar and Coconut Chutney

Bread Noodles (With Step-wise pictures)

Bread Noodles

Another kids friendly recipe.. Bread Noodles... yes!!! Noodles from Bread.. I have heard, many of my friends saying that their kids don't eat Whole meal bread because they don't like its taste.. Both white bread and whole meal bread has only same calories but whole meal bread is  very high in nutrition.. 

Actually whole wheat grain  has three layers. All purpose flour or Maida is prepared only with the inner part of the grain after removing the other two outer layers,, whereas whole meal flour is prepared by grinding the whole grain , without removing any outer layers. 

Tried preparing noodles out of whole meal bread.. it turned out super.. I used Indian spices for this noodles,, but if you want chinese flavor, can avoid Indian spices and use soya sauce and tomato ketchup instead.

You can try the recipe with white bread too..

Ingredients: (Recipe for 1)

Bread slices.          - 4

Onion                     - 1

Carrot                     - 1 (medium size)

Garlic Cloves         - 2

Salt                         - As required

Turmeric Powder   -  1/4 tsp

Sambar Powder      - 1 tsp

Tomato Keichup     - 1 tsp

Curry Leaves           - few

Procedure:

• Dip bread in water. 

• Take it out immediately and squeeze water. 

• Knead it well like a dough.

• Take a muruku press. Use a muruku press plate with holes slightly bigger than Idiyappam plate.

• Press it on a Idli plate and steam it for about 10 minutes.

• Finely chop onions, carrot and garlic pods.
• Heat oil in a pan. Add Onions, Garlic and Curry Leaves.
• After a minute, add carrots.
• Add salt, turmeric powder and sambar powder..
• Break steamed noodles and add it to the pan.
• Mix well .. Keep the pan in low flame for about 5 minutes. Keep on stirring in between.
• Serve it hot!!

Tamil New Year Celebration

How is your Tamil New Year celebrations going on??  Here is the glimpse of celebration at BusyAtIndianKitchen..

1. Salt
2.  Pickle
3. Banana
4. Pappad
5. I thought to prepare Vazhai Poo vadai / Vazhai Poo Kozha Urundai (Banana Flower Fritters) since its my kid's favorite. You can click the following link for knowing  How to prepare Vazhai Poo Vadai (Banana Flower Fritters).
6. Next one is Keerai Kootu. I used Toor Dal for preparing this Kootu.  You can prepare this kootu with almost all types of Keerai (Green Leaves). Check this link for knowing How to prepare Keerai Kootu?
7. The poriyal which i prepared is Senai kizhangu Varuval ( Elephant Yam Shallow Fry). Check this link for knowing How to Prepare Senai kizhangu Varuval (Elephant Yam Shallow Fry)?
8. Plain Rice.
9. Sambar - which is very important for a South Indian Lunch. Click here for knowing 6 varieties of Sambar.
10. Click here for knowing Rasam Varieties.
11. Curd / Yogurt
12. Payasam. Click here for Payasam Varieties such as Arisi Payasam and Moong dal Payasam,

Eat well and celebrate the festival with your family. Happy Tamil New Year Friends!!

Beetroot Sadham (Beetroot Rice)

Beetroot Sadham (Beetroot Rice)

Beetroot is a fat free and low cholesterol vegetable. It reduces Blood Pressure level ,Blood Sugar level and also Cholesterol. Hence its good for Heart.. Having just 3 baby Beetroots fulfill a day's need of fruits and vegetables. 

This recipe converts Boring Beetroot poriyal to appetizing Beetroot Rice... Its also easy to prepare.. Just cook rice, Prepare Beetroot gravy ready, Mix both.. Thats it.. Perfect for Kids lunch box.. No side dish required also.. 

Here is my kid's favorite Beetroot Rice recipe..

Ingredients: (Recipe For 2)

Parboiled Rice               - 1 cup

Big Onion                      - 2

Beetroot                         - 2 

Tomato                          - 2

Ginger-Garlic Paste      - 1 tbsp

Turmeric Powder          - 1/4 tsp

Sambar Powder             - 1 tsp

Garam Masala Powder  - 1/2 tsp

Salt                                - As required

Mustard Seeds               - 1/2 tsp

Urad Dal                        - 1/2 tsp

Channa Dal                    - 1/2 tsp

Peanut                            - 1 tsp

Coriander Leaves           - few

Mint Leaves                    - few

Oil                                  - As required

Procedure:

• Cook rice with 2.5 cups of water and salt.  I used ponni Parboiled rice. You can also use Basmathi Rice or any other rice.
• Peel and Grate Beetroots. Chop finely Big onions and Tomatoes.
• Heat oil in a pan. Add Mustard Seeds, Urad Dal, Channa Dal and Peanut.
• When they turn golden brown, add finely chopped onions.
• After they are translucent, add Ginger- Garlic Paste.
• When the raw flavor of Ginger-Garlic paste goes off, add grated Beetroots.
• Saute them well. After 5  minutes, add chopped tomatoes.
• Close with a lid and cook well.
• Add salt, turmeric powder and Sambar powder after some time.
• Cook well till everything is cooked. Switch off the flame and add Garam Masala Powder,Corinader and Mint leaves.
• Now add cooked rice to the pan in small instances and mix well..
• Serve it. You can also eat with Raita or Pappad.

Kanchipuram Idli (With Step-Wise Pictures)

Kanchipuram Idli (With Step-Wise Pictures)

Kanchipuram Idli also called as Kovil Idli, is a very famous food of kanchipuram.. Its prepared first at  Sri Varadharaja Perumal temple madapalli in kanchipuram.. 

Traditionally its steamed in a flat pan, cut into slices and served.. And the batter is also seasoned resulting in increased taste!! Give this recipe a try!! Here is  the recipe... 

Ingredients:

For Batter:

Idli Rice                   - 1 cup 

Raw Rice                 - 1 cup (Pachharisi)

Urad Dal                  - 3/4 cup

Fenugreek Seeds      - 1 tsp

Salt                           - As required

For Seasoning:

Cumin Seeds           - 1 tsp  (Seeragam)

Pepper                     - 1 tsp (Whole or Crushed Coarsely)

Cashew Nuts           - 1 tsp (optional)

Asafoetida               - pinch

Curry Leaves          - few

Procedure:

• Soak everything under 'For Batter' for 3-4 hours and grind it. Let the batter ferment over night.
• In the morning , take a flat pan. I used a cake pan. Place a Banana leaf in the cake pan and add batter to it.

• Steam it for 20-25 minutes.

• Cut idlis into shape you wish.. I used coffee filter base for cutting.

• Serve with sambar and Chutney of your choice..
• I am serving it with varuthu aracha sambar and Raw Mango Chutney..

Sena Kizhangu Poondu Varuval (Elephant Yam Garlic shallow fry)

Senai kizhangu- Poondu varuval is the special recipe which has the richness of sena kizhangu and flavor of garlic perfectly combined . The recipe needs just a handful of ingredients and very little oil.. Tasty varuval prepared in an easier and healthier way.. 

The recipe follows..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Elephant Yam              - 1/4 kg (Sena Kizhangu)
Salt                                - As required
Tumeric Powder          - 1/4 tsp

Sambar Powder              - 2 tsp
Tamarind                      - 1 tsp
Mustard Seeds            - 1/2 tsp 

Urad Dal                        - 1/2 tsp  

Big Onion                      - 1

Garlic Pods                    - 6 to 8   
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Wash and chop senai kizhangu into bigger pieces as shown in the picture. Extract tamarind juice from tamarind. Adding tamarind juice prevents the itching which is caused by senai kizhangu. Chop Big onion and Garlic pods finely.
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook until kizhangu is cooked well. You must be able to smash it with your hands. Switch it off then.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add chopped onions, garlic and  curry leaves to it. After the onions turn translucent add cooked kizhangu along with its water. 
• Add also salt and Sambar powder. Mix everything well. 
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhangu has turned crispier switch off the flame and serve it..
• Enjoy your tasty Senai Kizhangu  poondu varuval!!!

Easy Tomato Rice

Can you guess from whom i learnt this recipe??? Once we were out for a picnic with my husband's friends and their family . One of his bachelor friends came up with this Tomato Rice. I tasted it and it was very awesome. I couldn't believe that a bachelor prepared this. I asked him for the recipe.. He laughed and told that he used to prepare this rice most of the times and its very easy to prepare.  I tried his recipe next time and it turned out good.
Here is the recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Par-Boiled Rice                 - 1 cup    (Basmati Rice)

Whole Garam Masala       - Each Two

Big Onion                          - 2

Tomato                              - 2

Green Chili                        - 1

Garlic Pods                        - 4

Salt                                     - As required

Turmeric Powder               - 1/4 tsp

Sambar Powder                  - 1 tsp

Coriander Leaves               - few

Oil                                      - 2 tbsp

Procedure:

• Wash and soak Parboiled Rice in 2.5 cups of water for 30 minutes. Then cook the Rice. I used to cook the rice in high flame for one whistle and then will switch off the flame in 10 minutes. You can also use Basmati Rice instead. Use 2 cups of water for 1 cup of Basmati rice.
• Chop Big Onion lengthwise. Chop finely Tomato , Garlic and coriander leaves. Slit Green chili. Don't forget to add garlic, as it gives nice flavor to the rice.
• Heat oil in  a pan. Add whole Garam Masala to it. After a second, add chopped onions , Garlic and green chili.
• When they are translucent, add chopped tomatoes.
• Add salt, Turmeric powder and Sambar powder. Cover with a lid and cook well.
• When both onions and tomatoes are cooked well switch off the flame and add cooked rice in small instances.
• Mix well both and your easy Tomato rice is ready!!!
• Enjoy your Tomato rice!!!

Naatu kozhi Kuzhambu (Country Style Chicken Gravy)

This is the recipe which was sent to me by One of our Page members and my dear friend. She also mentioned that its her signature dish and when ever she prepares this dish it turns awesome.. The masala which we are adding is the reason behind this tasty gravy.. Thanks for revealing your secret masala ,dear deepa!!..

Would you also like to share your signature dish?? Please write me back, will write a post on it so that it benefits others too..

Here comes  Deepa's Signature dish recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken - 250 gm
Bay Leaf - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Sambar Powder - 2 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp

To Saute in oil and Grind:

Cloves - 2
Cardamom - 2
Cinnamon Stick - 1
Cumin seeds -1 tsp Black Pepper - 8 to 10
small onions -10 to 15
Chopped Coconut - 1/4 cup


Procedure:

• Peel and wash small onions. Wash chicken well.
• Saute in oil and grind everything under ' To Saute in oil and grind'.
• Add Gingelly oil to a cooker. When the oil is hot, add Bay leaf and curry leaves.
• After a minute, add washed chicken. Saute it for five more minutes.
• By now, chicken would have started oozing out water. And now, add ground masala.
• Add also enough salt, turmeric powder and Sambar powder.
• Saute till the raw flavor of masala goes off. Add enough water and cook for 3 whistles.
• If you think the kuzhambu is watery, transfer to a pan and cook in low flame, so that it become thick.

Birthday Celebration

Its a special day for us; our kid turned five today. We hosted a small party at home to celebrate his birthday. We invited around 20 of our friends and their kids. Really felt happy to cook for my beloved friends. Today's post is all about the party menu and the best part is all the recipes are already in blog.. Check it out!!

White Forest Cake  - I had given recipe for 1 cup of flour whereas i prepared with 4 cups of flour.

Pulkha Roti        - Want to know how to prepare soft chapathi?? Click the link.. These rotis stayed very soft throughout the party

Navarathna Kuruma       -  Very healthy and best  vegetarian side dish for chapathi/ Roti

Mee Goreng        - This is Malaysian style  noodles.  It literally means fried noodles. One of the easiest and tastiest noodles.

Vegetable Dum Briyani   -  Vegetables are cooked with spices and masala. Rice is cooked separately. Then both are put 'Dum' together. I served it with Onion Raita

Malligai Poo Idli          - This Idli was the Show stopper. Everyone appreciated the softness of this Idli.. It was really soft.. Most of them asked for the recipe and tried it too.

Varuthu Aracha Sambar     - Very much flavorful sambar which is prepared with freshly roasted and ground spices.

Coconut Chutney       - Chutney prepared with coconut and fried gram

Curd Rice            - A trick for preparing curd rice. Add lot of milk and just few drops of curd.

Ice cream with Fruit Salad  - I added cut fruits like apple, banana, grapes and pineapple to homemade Icecream

P.S : Write back to me for party menu ideas!!

Kal Dosai

 I can read what is going on in your minds,  wondering if there is  a separate recipe for Kal Dosai??

Yes!! this is the original recipe for Kal Dosai. Rice and dal are soaked together for whole night. In the morning it is ground to  a batter and dosai is  prepared with that batter. No need of fermentation. You get to eat soft and spongy dosai which is perfect for breakfast.

 Rice and dal proportion also differs from that of usual Dosai batter and Its totally a different avatar of usual dosai. No more waiting, Original kal dosai recipe follows..

Yields : 25 - 30 Dosai

Preparation time : Grinding time + 5 minutes + Over night soaking time

Ingredients:

Raw Rice                - 1 cup (Pacharisi)
Par-Boiled Rice      - 1 cup (Pulungal Arisi)
Urad Dal                 - 1 cup
Fenugreek Seeds     - 2 tsp (Vendhayam)
Salt                          - As required
Gingelly Oil            - For Dosai

Procedure:

• Wash Soak everything overnight. In the morning, grind together to a batter.
• Add enough salt to the batter. Now your Dosai batter is ready. Fermentation is not at all needed for this dosai. You can start preparing Dosai instantly.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it like Uthapam. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.